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Nature’s Garden door Samuel Thayer. Engelstalig. Een gedetailleerde gids voor alle aspecten van het gebruik van eetbare wilde planten, van het identificeren en verzamelen tot en met de bereiding. Heel veel duidelijke kleurenfoto’s.

A detailed guide to all aspects of using edible wild plants, from identifying and collecting through preparation. Covers 41 plants in-depth and the text is accompanied by multiple color photos.
512 color photos, demonstrating each edible part in the proper stage of harvest, plus showing important identifying features
Super-strong sewn binding
Step-by-step tutorial to positive plant identification
Photos and text comparing potentially confusing plants
Thorough discussion on how to gather and use the plants
Detailed information on harvest, preparation, and storage techniques
A foraging calendar showing harvest times for wild foods
A glossary of botanical terms illustrated with line drawings
Bibliography and recommended reading list
Durable, Smyth-sewn binding

Nature’s Garden follows the same award-winning format of Samuel Thayer’s first book, with in-depth chapters covering 41 new wild edibles. In this volume you will find the most authoritative accounts of several important food plants, such as hackberry and American lotus, available anywhere. You will find mouth-watering photography of cranberries, blueberries, huckleberries, strawberries, wild plums, and more. You’ll hear of new methods for using dandelions. You’ll finally be able to make sense of the tricky wild lettuce / sow thistle group. You’ll discover that wild carrot and poison hemlock can be reliably told apart, thanks to a detailed chart accompanied by 19 photographs. You’ll read about vegetables with a rich tradition of use around the world that are largely ignored in the wild food literature, such as cow parsnip, patience dock, and honewort. You can read more exciting myth-busting about poisonous plant fables and the maligned black nightshade, plus anecdotes about purple children and the hazards of eating cacti. Yet perhaps the best part of all is the book within a book about acorns: 51 pages of the details that turn these nuts into food.

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