About this item

A handy illustrated guide to the edible plant life available in Appalachia and other temperate areas during the spring. From sassafras to rhubarb, each entry includes instructions on where to find the plant, how to spot it, and the ways it is best eaten, often with recipes.  Plants include:  MorelAsparagusWild onionWild garlic NettlesWild radishWhite mustardWater cressHorseradishChicoryWild lettuceDandelion