Food For Free (Collins Gem)The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material. This is the perfect pocket guide for aspiring foragers. Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages. Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind. This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer. |
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abundant bacon baked Beech berries bilberries blackberry Blackcurrant Blewit bog myrtle brown butter Chanterelle Chickweed chopped clusters colour common cooked cultivated Dandelion dish eaten edible Elderflower Field mushroom flavour flesh flour Flowers fried fruit fungi garden garlic gathered Giant puffball Gills gooseberries green ground growing hairy Harvest/Pick hazelnuts Hedgehog fungus hedgerows herbs Honey fungus Horse mushroom horseradish jelly leaves lemon juice minutes mixture ml 1 pint nuts onion Oyster mushroom Parasol Parasol mushroom parsley pepper perennial petals Picking Rules pickled plant pudding puffball purée Raspberry recipe Redcurrant Rock Samphire roots Rosehip salads salt samphire sauce Sea beet sea kale seaweeds seeds shellfish shoots shrub simmer slices sloe smell sorrel soups species specimens spinach spring stalk stems stews sugar sweet taste texture throughout Europe toothed tree vegetable vinegar wash Widespread wild foods woodland woods yellow young