The quick guide to wild edible plants : easy to pick, easy to prepare /
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Baltimore :
The Johns Hopkins University Press,
2013.
|
| Ngā marau: | |
| Urunga tuihono: | An electronic book accessible through the World Wide Web; click to view |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Rārangi ihirangi:
- Wild plants as food
- Before you begin
- Emergency food
- How to use this book
- Guidelines for using the recipes
- About flavorings, sweeteners, and oils
- Beverages
- Recipes for failure
- Deadly harvest: plants you should avoid
- Poison ivy, Poison oak, Poison sumac
- Poison hemlock
- Mushrooms
- Nature's storehouse of edible plants
- Condiments
- Sassafras
- Field garlic
- Aperitifs
- Swamp bay
- Red spruce
- Greens
- Chicory
- Curly dock
- Glasswort
- Kudzu
- Stinging nettle
- Black walnut
- Starches
- American lotus
- Arrowhead
- Groundnut
- Nut sedge
- Oak
- Softstem bulrush
- Spring beauty
- Grains and grainoids used like grains
- Cane
- Manna grass
- River oats
- Yellow pond lily
- Flowers
- Black locust
- Cattail
- Orange day lily
- Redbud
- Sweets
- Indian strawberry
- Pawpaw
- Cordials
- Blueberries
- Mushrooms
- Oyster mushroom
- Chicken of the woods
- Puffballs.