This on-the-go guide is perfect for new foragers eager to learn about the edible plants they’re most likely to find, no matter what region they’re in, and provides photos and easy-to-follow identification and use guidelines for the 40most commonand most deliciouswild plants.

How to Forage for Wild Foods without Dying is a book for anyone who likes to go on nature walks and would like to learn about the edible plants theyre most likely to come acrossno matter what region theyre in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachoss expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included.