Description
Book SynopsisWhether you live in a city or in the countryside, a world of amazing, diverse wild food is at your doorstep. Not only is wild food free and sustainable; it is also jam-packed with nutrients and flavour beyond anything you will find in a supermarket.
In Free For All, award-winning author and forager Mo Wilde explains how to identify the plants, seaweeds, nuts and spices that are safe (and delicious) to eat, including foraging staples like wild garlic and lesser-known herbs like the fragrant sweet cicely. Organised into plant families, it gives you the tools to develop a deeper understanding of a plant’s visual cues and their place in the ecosystem.
Once you have identified the plants, Wilde also describes ways you can eat them, whether that’s making jams from wild berries or gluten-free flour from roots and nuts. The possibilities go on. You can deep-fry hogweed tempura; top your dishes with cow parsley; create a wild
