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For those in the New York City Metro area, "Wildman" Steve Brill organizes foraging outings in the area's parks.
Leda Meredith, a forager, locavore and botanist in Brooklyn, NY has Leda's Urban Homestead. Arthur Haines, in Bowdoin, Maine, teachs edible, medicinal, and useful plants through several different organizations, one being Delta Institute of Natural History. Natural History Conference at Star Island, NH (June 22-29, 2013) is a week-long family retreat for people who share a common interest in natural history. Tim Smith, Registered Master Maine Guide, publishes a web log, the The Moose Dung Gazette, in which there is sometimes information on eating wild plants. The New England Wild Flower Society, in Framingham, MA, sponsers many courses in season throughout New England. Karen Stephenson, an educator of edible wild food who lives just north of Toronto, gives edible walk and talks, attends festivals, and engages in public speaking.
The Western Pennsylvannia Mushroom Club is the largest mushroom club in the Five State Area.
Sam Thayer, in Wisconsin, has put up Forager's Harvest whose mission is to promote foraging by providing knowledge through articles, publications, classes, workshops, presentations, and consulting. Rose Barlow in Southern Wisconsin created Prodigal Gardens: Medicinal Herbs and Wild Foods. Andy Benson in Dubuque, Iowa is the founder of the Midwest Wild Edibles & Foragers Society.
Daniel Klein, a chef and activist in Minnesota, is putting up weekly videos an his The Perennial Plate site. Deb Schwartz, in Minnesota, has This month's feature where she highlights a different edible plant each month. Traditional Herbal & Plant Knowledge, Identifications is a database and link page by the late Paula Giese. Rainbow Farm in Joppa, Maryland, has a page on Harvesting the Elderberry with various suggestions for removing the tiny stems. Cindy MoonRose in Nashville, TN organizes Edible Weed Walks and Plant Classes under the WeedEaters Meetup. Alan Muskat runs No Taste Like Home, aka Wild Food Adventures, an educational organization based in Asheville, NC.
Bonnie Morris of Wild Pantry gives tours in Tennessee identifying wild edible, medicinal, useful and poisonous plants. Cindy Halbkat, in the Southern Appalachians, has Wild Edible, a site with recipes for wild edibles.
Bonnie Farner of Wild Mountain Herbs gives tours in Georgia identifying wild edible, medicinial, useful and posionous plants. Making Wines from Wild Plants, by Jack Keller in Texas, also includes information on gathering berries.
The Cedar Mountain Herb School in La Conner, WA has an Herbal Apprenticeship Program on a weekend each month throughout the summer.
Wild Food Adventures, run by John Kallas, provides expertise in wild edible plants through workshops, expeditions, presentations, outdoor guiding, and outfitting anywhere in North America.
Pixie LaPlante in SW Washington teaches foraging of wild food and medicine in gardens and forest.
Becky "Wild Girl" Lerner, a journalist in Portland, OR, has a blog First Ways where she writes about foraging and wildcrafting with how-to information, and resources to learn more (books, schools, etc.). Kris Jacobson in Eugene, OR uses a trained truffle dog to forage for wild North American truffle species.
Mycological Society of San Francisco is North America's largest local amateur mycological association. Pascal Baudar, a Belgian-born forager and wild food consultant, gives tours in Los Angeles forested areas. A Field Guide to Medicinal Plants and Herbs: Of Eastern and Central North America (Peterson Field Guide Series) by James A. Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer. A Field Guide to Edible Wild Plants: Eastern and Central North America (Peterson Field Guide Series) by Lee Allen Peterson and Roger Tory Peterson is one of the classics. Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka Wong and Eddy Leroux.
Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild Places) by "Wildman" Steve Brill shows readers how to find and prepare more than five hundred different plants. Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods by Thomas Elias and Peter Dykeman. While Newcomb's Wildflower Guide by Lawrence Newcomb is not foraging, but it's another that belongs in a forager's book collection.
Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut by Tom Seymour guides you to the edible wild foods and healthful herbs of the Northeast. A Field Guide to Venomous Animals and Poisonous Plants: North America North of Mexico (Peterson Field Guide Series) by Roger Caras and Steven Foster.
A Field Guide to Trees and Shrubs: Northeastern and North-central United States and Southeastern and South-central Canada (The Peterson Field Guide Series) by Roger Tory Peterson, while not a foraging book per se, it is most useful to have along for general identification.
Edible Wild Plants: A North American Field Guide by Thomas Elias and Peter Dykeman is a season-by-season guide to identification, harvest, and preparation of more than 200 common edible plants to be found in the wild. Edible and Useful Plants of California (California Natural History Guide) by Charlotte Bringle Clarke is a fun and easy to use guide that covers more than 220 plant species-for food, fibers, medicine, tools, and other purposes.
Common Edible and Useful Plants of the West (Outdoor and Nature) by Muriel Sweet covers how the Indians, pioneers, and early Spanish-Americans used many of the common wild plants for food, building shelters, or making artifacts. Edible Wild Plants: An Introduction to Familiar North American Species (North American Nature Guides) by James Kavanagh and Raymond Leung is a guide to berries, nuts, leaves and plants found in North America.
The Encyclopedia of Edible Plants of North America: Nature's Green Feast by Francois Couplan is one of the ones you want on your bookshelf. The Wild Vegetarian Cookbook by "Wildman" Steve Brill starts by introducing wild and purchased natural foods and basic methods for preparing them. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them by Katie Letcher Lyle. Basic Essentials Edible Wild Plants and Useful Herbs, 3rd (Basic Essentials Series) by Jim Meuninck.
Harvesting Nature's Bounty 2nd Edition: A Guidebook of Wild Edible, Medicinal and Utilitarian Plants, Survival, and Nature Lore by Kevin F. The Rocky Mountain Wild Foods Cookbook by Darcy Williamson describes twenty-eight plants common to the region and provides an extensive selection of recipes using these delicacies from nature's garden. Lifelong forager Robert Henderson has written The Neighborhood Forager: A Guide for the Wild Food Gourmet. Thistle Greens and Mistletoe: Edible and Poisonous Plants of Northern California by James S. Wild Edible Plants of New England: A Field Guide, Including Poisonous Plants Often Encountered by Joan Richardson.
If you forage for mushrooms, Mushrooms Demystified by David Arora is the reference you want to have back home (and it is heavy). All That the Rain Promises and More: A Hip Pocket Guide to Western Mushrooms by David Arora. If you forage for mushrooms, National Audubon Society Field Guide to North American Mushrooms (National Audubon Society Field Guides) by Gary H.
David Spahr now has a book Edible and Medicinal Mushrooms of New England and Eastern Canada. The Complete Mushroom Hunter: An Illustrated Guide to Finding, Harvesting, and Enjoying Wild Mushrooms by Gary Lincoff.
Mushrooming without Fear: The Beginner's Guide to Collecting Safe and Delicious Mushrooms by Alexander Schwab focuses only on those types that are both safe to eat and delicious. Mushrooms of the Pacific Northwest: Timber Press Field Guide by Steve Trudell and Joe Ammirati.
Morels by Michael Kuo includes extensive information on the art of hunting morels and on current scientific knowledge regarding these delectable fungi. North American Boletes: A Color Guide to the Fleshy Pored Mushrooms by Alan Bessette and Arleen Bessette. Mushroom Picker's Foolproof Field Guide: The expert guide to identifying, picking and using wild mushrooms by Peter Jordan.
Incredible Edibles and Traditional Medicinals (scroll down to find periodic entries) is a course given by the Smoky Mountain Field School, an outreach program of the University of Tennessee.
Native American Ethnobotany Database is an impressive database of foods, drugs, dyes, and fibers of Native North American Peoples.
Commercially-Harvested Edible Forest Mushrooms is a research project of mushrooms collected in the Pacific Northwest. Centre For International Ethnomedicinal Education and Research (CIEER) Sells some CD-ROMS and puts on symposiums. Bush Tucker Plants (Australian Native Food Plants) covers food that the Australian aborigines consumed.


Edible Landscaping offers a variety of beautiful plants, all of which are absolutely delicious as well. Dining on the Wilds, by John Goude, is a site on Learning Nature through Wild Edible Plants and Ethnobotany.
The School of Self-Reliance has Wild Food Foraging, pages intended to be an aid to learning about wild edibles. Wild Pantry sells wild food products harvested in the southern Appalachian Mountain area or Southern Georgia, Florida, Tennessee or Kentucky.
Australian Native Foods gets into Australia's unique edible plants and animals that could form the basis for a substantial and sustainable industry. Plants for a Future is a resource and information centre for edible, medicinal and other useful plants. Henriette Kress, a herbalist and tour guide in Finland, wrote the first herb FAQ for the herb newsgroup. Grapes, Blackberries, Strawberries, Huckleberries & Gooseberries covers many berries found in these families. Robert Freedman has compiled Famine Foods, a database of plants that are not normally considered as crops, but are consumed in times of famine. Jack Campin has a Guide to Plant Relationships (for allergy and intolerance identification). Common Weeds of No-Till Cropping Systems describes perennial weeds that become more prevalent in no-tillage fields.
U of Illinois at Urbana Champaign Weed Science has a web site with both edible and non-edible weeds mixed.
Virginia Tech has a Weed Identification Guide of common weeds and weed seedlings found throughout Virginia and the Southeastern U.S. Introduction and Domestication of Rare and Wild Fruit and Nut Trees for Desert Areas covers some unusual ones. There are common types of edible plants that can be found throughout the world, ranging from weeds to flowers and even stalks.
Other edible weeds include the chickweed herb commonly found in colder areas and identified by tiny white flowers blooming on the plant, and the common dandelion weed. Burdock, cattails and chicory are more common types of edible plants that can be found internationally, with burdock actually being a popular food choice in Japan and cattails being a part of Native American diets for centuries. Common types of edible plants can also be found at the beach in the varied forms of seaweed, which can be pulled form the depths and eaten raw. It’s no wonder ethnobotanists have claimed that the Arizona-Sonoran Desert region is home to more edible plants than any other region on the planet. Once while sitting with a birding group that was discussing Euell Gibbons choices of wild foods the question about his food choices was asked of Dennis Puleston. I have them organized in two ways: In plant alphabetical order [1514 pictures of 235 different plants and mushrooms] and in walking tour order. He forages for both mushrooms and plants, and on occasion he will grow his own edibles, such as mushrooms and amaranth plants.
Her specialty is wild edible plants of New Jersey and Pennsylvania with a focus on nutrition. The site has a blog with few posts, some pictures for identification, and information on preparation with lots of pictures. It is a large online forum, and also a local group with monthly get-togethers and meetings. Relevant to us here is Episode 12: Wild Edibles, where he explores some of the common edibles that you may see around town or in the woods, and how to cook some of the greens. He gives classes in the area, has extensive archives where you can search for a plant, and there are many YouTube videos. Mark "Meriweather" Vorderbruggen runs an edible wild plants blog at Merriwether's Guide to Edible Wild Plants of Texas and the Southwest. A group that does stone age reenactments at a park just south of Livermore, CA [just east of SF]. To open a book in a new tab (easier for comparisons) hold down the Ctrl key when you click the link. A detailed guide to all aspects of using edible wild plants, from identifying and collecting through preparation.
More than 370 edible wild plants, plus 37 poisonous look-alikes, are described here, with 400 drawings and 78 color photographs showing precisely how to recognize each species. Has maps, simple explanations, and multiple sharp close-up photographs of every plant covered at every important stage of growth. This updated edition of the must-have field guide now features nearly 400 color photos and detailed information on more than 200 species of edible plants all across North America. Organized by environmental zone, this valuable reference guide will help you identify and appreciate the wild bounty of New England.
This essential guide to safety in the field features more than 250 poisonous plants and fungi and 90 venomous animals. Learn about the edible and medicinal characteristics of 333 of the most common plant species of the Rockies.
A playing card deck by Linda Runyon, with photos and descriptions of 52 different edible plants.
This illustrated guide to North American wild edibles has been a nature classic for over thirty years. It helps you identify plants, other than by memorizing particular varieties through familiarity, by using such factors as leaf shape and margin, leaf arrangements, and root structure. Grouped by season (including Indian Summer), the recipes provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. The author shares tips and recipes for foods available in northern climates, like Minnesota and Wisconsin. The book is divided into wild plants, herbs, fruits, nuts, mushrooms, seaweeds, and shellfish. Turner describes more than 150 plants traditionally harvested and eaten by First Peoples east of the Coast Mountains in British Columbia and northern Washington. For 55 edibles, you learn what to look for, supported by drawings and some color photos, plus history, lore, and a recipe or two for each wild treasure. He gets into seasonings, tips on adapting natural ingredients to traditional cooking methods and explains how to harvest wild foods safely.
An introductory guide to some of the common plants you'd encounter throughout the United States and Canada. A humerous book about the weeds in your yard you can eat, but it gets mixed reviews at Amazon. Useful throughout the United States and Canada, this book contains full color photographs and detailed descriptions for 42 wild edible fruits and berries. All emphasize health-conscious cooking, using fresh ingredients with low sugar and fat content.
The book covers all parts of the British countryside, including urban environments and the seashore.
The book describes in detail how to identify each species, where and when to find them, and how to cook them in creative and delicious recipes. With an anecdotal style of writing the author covers his mushroom lifestyle and experiences. The only identification guide exclusively devoted to the world's psilocybin-containing mushrooms.
The introduction includes information on mushroom poisoning and handling of mushrooms and generic beginner's keys.
This compact, illustrated guide presents descriptions and photographs of 460 of the region's most important mushrooms. In addition, Kuo compiles easy-to-understand information on the latest scientific research into morels, from studies into how they grow to DNA-based classification of species.
The book features species descriptions, easy to follow keys that emphasize macroscopic features for eastern and western North America and information on collecting, cooking and preserving boletes. This handy volume begins with a short introduction explaining everything a mushroom picker needs to know, followed by a fully-illustrated A-Z guide in which the author describes the identifying features and habitats of edible and inedible mushrooms. It is selling a book and six professional videos with views of over 300 North American wild plants. Also see Why Eat Wild Food?, an expanded chapter of Christopher Nyerges' Guide to Wild Foods.
But scroungers are advised to stay away from any plant exhibiting the following characteristic: hairy, thorny, spiny, bitter or soapy in taste. All of the amaranth can be eaten, although several of the leaves might contain fine spines that prick the mouth.
Kelp has become an addition to international dishes worldwide, and is a source of vitamin K, lignans and folate. She has a monthly newsletter and sells various products, including some books which are listed below. She does public foraging walks and talks, PowerPoint presentations to organizations, and private events.


He also teaches "Going Wilder in the Kitchen" classes, about cooking and healing with wild plants and mushrooms, for Nature centers and organizations in the NY-NJ-PA area. He teachs edible wild plant classes at the Houston Arboretum and other parks and nature preserves around Houston. Also included are habitat descriptions, lists of plants by season, and preparation instructions for 22 different food uses. Full-color photographs face detailed descriptions of 250 plant species in the western United States and Canada, covering field identification, habitat and range, edibility, medicinal uses, and more. The book describes habitat and distribution, physical characteristics, and edible parts of wild plants -- the key elements of identification.
The 340 line drawings make identification fast and simple; 160 species are also illustrated with color photographs.
This book includes accounts of how the plants were used by Native Americans and early European settlers. Practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. Nearly 2000 species of wild edible plants found in the western United States and in southwestern Canada and northwestern Mexico are covered. The single Amazon review points out that this small and lightweight book only covers the most important and common edible plants of the West.
Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world. The book describes the physical characteristics, habitat and distribution, and edible parts of wild plants. The book is split into four main categories: mushrooms, wild plants, ornamental and crop plants, and houseplants. Included are truly wild foods–chanterelles, nettles, berries, trout fresh from the stream. Each plant entry provides characteristics, habitat, distribution, edible parts, food uses, precautions, preparation, recipes, and interesting remarks about the plant's botanical history. The book has all of the information you need as well as clear instructions to help you identify the plants. It explains how they harvested, prepared and preserved the roots, leaves, fruits and other parts of wild plants.
Written for an American audience, it can also serve foragers in Canada and, to some degree, Europe, as it includes mushrooms, fruits, and greens found in this milieu as well.
The book has glossy color pictures, descriptions, locations, cooking tips, and medicinal uses for each plant. The book offers a guide for beginners and experienced foragers as well as those with a general interest in the natural and cultural history of edible plants. Detailed descriptions and color photos for over 100 species are provided, as well as an exploration of their long-standing use by ancients and their continued significant to modern-day culture. Each is identified with several color photographs and identification checklist, and there's also information on mushroom season, handling, storage, and cooking, complete with recipes.
The geographic range covered by the book includes Oregon, Washington, southern British Columbia, Idaho, and westernmost Montana, with an emphasis on the heart of mushroom country: the low- to mid-elevation forest habitats of western Oregon and Washington. There are a variety of poisonous plants mixed in with the tastier delights, and sorting out the differences between the two goes a long way towards avoiding unpleasant mix-ups.
Wild asparagus can be found in North America and Africa, West Asia and parts of Europe, and resemble asparagus found at grocery stores, albeit with thinner stalks. Descriptive text includes information on where the plants are found, as well as their known medicinal uses. The book covers only the wild plants that are worth seeking out for their fabulous flavors.
This book is both a field guide to nature's bounty and a source of intriguing information about the plants that surround us. Each entry includes images, plus facts on the plant's habitat, physical properties, harvesting, preparation, and poisonous look-alikes.
From clambakes to wild strawberry bread, the volume is simultaneously a field guide, cookbook, and useful manual on herbal remedies. Foster revises Bradford Angier's invaluable foraging handbook, updating the taxonomy and adding more than a dozen species.
Every plant has a "personality," which is an account of the author's personal experience with the plant, childhood memories related to the plant, and teachings he got from an Apache elder.
The book is full of data, charts, nutritional breakdowns, and a poisonous look-alike section. The plants in this book are categorized according to trees, shrubs, vines, herbs, and water plants.
With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.
A tutorial on preparing plants to eat and finding fresh water for cooking, as well as lists of common poisonous plants to avoid.
With color photography throughout, this guide facilitates the identification of these plants.
The book provides line drawings, distribution maps, and botanical and habitat descriptions.
Each plant entry includes a clear photograph to aid the task of identification, a description of the plant, notes on where they commonly occur, and a description of their toxic properties. The book also includes practical information about mushroom hunting, curing bacon, laissez-faire gardening, and more. The book also describes some non-native food plants used and several species considered poisonous or inedible. It spotlights warnings for the plants that may be poisonous if not used properly, or if they have toxic look-alikes.
It not only covers wild edible and medicinal plants, and survival skills, it also covers subjects as varied as fish stunners, weather predictors, cricket temperature, pine pitch glue, natural bug repellents, and a wide variety of exciting new culinary sources. Highly illustrated, the guide also includes a seasonal calendar and a handy A-Z of edible plants.
Gathered from Zuni, Pueblo, Cherokee, Tlingit, Ojibway and other tribes across North America and updated for the modern cook. Includes: How to get equipped for a mushroom foray, where to find them, how to identify them, and how to prepare and serve the fruits of your foray, plus more than 30 recipes. Reviewers point out that many good mushrooms are not included and the book is very much for beginners. The descriptions of each species include geographic range and fruiting season and a statement of poison danger or a comment on edibility. Any plant with milky and discolored sap or bulbs and seeds inside their pods should be avoided. Delicate eaters can boil amaranth to kill its acids the same way they might boil pond water to kill its contaminates. The prickly pear cactus in the North American deserts contains a red and purplish pear fruit, while large barrel cacti bloom their own form of edible cactus fruit which ripen into a yellowish color. An index to medical topics, symbols next to plant descriptions, and organization of plants by colors. These are in-depth profiles of edible plants, full of photos of how to identify, harvest and use them.
The only negative review feels the title should make it clear that the book is only about edible greens. Scientific information for a general audience and full-color illustrations combine with intriguing accounts of the plants' uses, making this a practical guide for modern-day foragers. The ethnobotanical accounts of food use form the major portion of the text, but there is also information on the parts of the plants used, harvesting, propagation (for home gardeners), and the preparation and taste of wild food plants. Over 700 paintings and drawings reveal subtle field marks that cannot be captured into photographs. This is a field guide with more than 600 brilliant color photographs, detailed line drawings, informative and illuminating descriptions, and critical identification keys. See his book and read reviews: Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild Places). He shows how the plant should be harvested, cooked, eaten, stored, prepared and prescribed.
They also provide a list of toxic look-alikes, a nutrient composition chart, and a glossary of terms.
There are over 1000 photographs, but the quality of them is not as good as in the 2005 hardcover edition. He points to possible dangers if a particular plant can be easily confused with a toxic plant, or when a plant could trigger reactions in allergic people.



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