Read Midwest Foraging 115 Wild and Flavorful Edibles from Burdock to Wild Peach (Regional Foraging Series)
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From fields to woodlands, riverbeds, and lakesidesand even in our own neighborhoodsthe beautiful Midwest is rich in delicious wild edibles.Herbalist, forager, and urban farmer Lisa M. Rose helps you find peppery watercress and delectable nettles at a nearby lake in the spring and nutritious burdock roots from sunny fields in the fall. Try brewing chai from roasted hickory or beech nuts, or capturing the citrus notes of pine needles in a lightly fermented, aromatic ale. Savor the delicate snow-pea flavor of rampant kudzu greens in the southern part of the region, or, in cool-running northern marsh waters, gather nutty wild rice for a foraged feast.
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