handbook has been written to provide a comprehensive, practical guide
to finding and using British edible wild plants. There are preliminary
chapters covering habitats, seasons, basic foraging skills, and general
ways to prepare and eat wild plants. The main body of the text is
devoted to exhaustive coverage, by plant family, of over 365 plants:
more than one for every day of the year. Each plant entry includes a
description, details of habitat and distribution and general notes
relating to the history, biology, and past uses of plants. Lastly,
there are extensive sections devoted to recipes and uses, many of which
were co-written with many top British and European chefs such as Mark
Hix, Richard Corrigan, Rene Redzipe, François Couplan, Sam Clarke and
Nathan Outlaw. All these chefs have worked with us at Forager during
the past five years to develop innovative ways of using these forgotten
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Price: £30, including postage and packaging.