Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds

by Ronna Mogelon

Wild edibles are everywhere—in the woods, along sidewalks an even in the back yard. These truly natural foods are nutritious, taste much better than their plastic-wrapped domestic counterparts, and best of all, they are free!

This delightful cookbook contains over 75 delectable recipes along with guidelines to help you find, pick, and prepare all types of wild plants. Soon you will be making cakes and pies from hawthorns and ground cherries; soups made with fiddlehead ferns or wild leeks; and salads of milkweed, dandelion, day lilies or lamb's quarters.

144 pages, Paperback

First published January 1, 2001

Reviews

[Natalie]

Fascinating book with wonderful illustrations!

[Pam]

Some interesting information and recipes, but the illustrations aren't enough for a person to go out there and correctly identify these wild edibles. And you would need quite an abundance of them for certain recipes.

I can however pick out dandelions with completely certainty. ;)

[Sara]

3.5 stars really. Nicely drawn (in the old Moosewood Cookbook style), but it's hard and potentially dangerous to forage from single-color hand-drawn pictures. Too, this was very East Coast centric; only a handful of things I recognized as actually growing here in the Pacific Northwest.