The wild food foragers’ bible. First published 27 years ago, it describes over 240 edible foods found in the wild. Includes fungi, nuts, green vegetables, salads, roots, herbs, flowers, fruits, spices, seaweed and shellfish. The nutritional and gastronomic value of each plant is discussed and guidance given on how to find, gather and cook it. Includes over 240 colour plates to aid easy identification.
|Short title||Food for Free|
|Long title||Food for Free - A Guide to the Edible Wild Plants of Britain|