It's no secret to nature lovers that there is a whole world full of edible foods around us all the time, and not just when we're at the grocery store. Nature was created to be self-sustaining, and therefore is flush with edible goodies that we walk past every day. Of course, not everything is fit for human consumption, so it's important to really know what you're doing if you decide to bring the great outdoors inside for dinner.
If you're interested in incorporating wild plants into your menu, you have to know the difference between what's safe and scrumptious and what's could be potentially hazardous or completely vile. It's not good eating if you wind up in the emergency room.
Trained botanist and wild foods expert John Kallis has written an incredibly detailed and photo-rich guide to eating North American plants called Edible Wild Plants: Wild Foods From Dirt to Plate. This book shares all sorts of green treasures and is broken up into four user-friendly categories to help you design a nature grown meal: tart, foundation, pungent and bitter.
Along with all the essential information you need to know about the plants, and their nutritious attributes, he accompanies his entries with many full color photographs. So, you can clearly recognize everything before it makes its way out of the earth and into your stomach. It's a really a handy field guide to have if you want to bring nature's goodness to your table.