From wild carrot to serviceberries, pineapple weed to watercress, lambs quarter to sea rocket, Foraging Oregon uncovers the edible wild foods and healthful herbs of the Beaver State. Helpfully organized by plant families, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
This guide also includes:
- Elderberry Sauce
- Mias Chickweed Soup
- Fireweed Jelly
- Shiyos Garden Salad
- Vegetable Chips
- Stinging Nettles Hot Sauce
- Wild Bread
- Northwest Brickle
