Foraging Oregon: Finding, Identifying, and Preparing Edible Wild Foods in Oregon

by Christopher Nyerges Survival skills educator author of Guide to Wild Food Christopher Nyerges Surv

From wild carrot to serviceberries, pineapple weed to watercress, lamb’s quarter to sea rocket, Foraging Oregon uncovers the edible wild foods and healthful herbs of the Beaver State. Helpfully organized by plant families, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.

This guide also includes:

232 pages, Paperback

Published May 1, 2016

Reviews

[g ✰ · Rating 5 out of 5]

my botany teacher would be ashamed of me because he definitely told me everything that was in this book like three years ago. also, catch me reading a nonfiction book ~~~ women in stem moment.

this book makes me feel like an anti-capitalist. you want me to pay for greens ??? huh??? when I could go find some dandelions in the parking lot?? you silly little corporation???

recipes I will be trying:
-elderberry sauce
-dandelion greens salad
-hedge mustard soup

[Prima Seadiva · Rating 3 out of 5]

I live in Washington but the coastal climate from Oregon to B.C. is similar. There are some parallels as well in the drier climate east of the Cascade range where I spend little time. This covers both.

I was familiar with a number of the plants described here but learned about some others. The information includes rudimentary recipes ones you might use more when camping. Overall a useful book if you are out camping though many of the plants included can be found in urban settings as well.