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Zusatztext “Taste the West! Wiles introduces delicious wild edible plants and flavors you’ve probably never considered before.” —Thomas J. Elpel! author of Foraging the Mountain West and Botany in a Day “A stunning look at the natural abundance of the mountain states—with clear guidance on identification! gathering techniques! and uses for fruits! leaves! roots! and flowers.” —Jennifer McGruther! author of The Nourished Kitchen “The Timber Press foraging series offers another set of books with high quality photography. . . . also available as handy Kindles.” — American Herb Association Quarterly “A very easy-to-use guide with beautiful clear photos for identification.” — Fresh Air Fort Collins “If you’re new to foraging! you’ll find Wiles’ hundreds of clear color photos and tips on how to harvest sustainably! garble! winnow! and avoid poisonous plants very useful. Even if you’re a seasoned pro! her thoughts on what to make with your findings will surely inspire. . . . fantastic suggestions for how to consume and preserve edibles in unique ways.” — 5280 Informationen zum Autor Briana Wiles is a herbalist and wild plants expert. She teaches classes on foraging and medicinal plants. Wiles also runs Rooted Apothecary, which offers bulk herbs, herbal remedies, and her own line of body-care products made with foraged botanicals. Visit her online at rooted-apothecary.com. Klappentext Keep this savvy guide handy to follow wild food recommendations by season, and learn exactly what to look for, where and when to look, and how to gather in a responsible way. An A-to-Z guide for foraging year-round Detailed information for safe identification Collecting tips for sustainable harvesting Ideas for preparation and use Vorwort Mountain States Foraging is part of the Timber Press Regional Foraging book series. Perfect for new and experiences foragers in Colorado, eastern Oregon, eastern Washington, Idaho, Montana, Nevada, Wyoming, southernmost Alberta, and southernmost Saskatchewan. Preface How can I forget my Italian grandfather’s love for food? He had a garden plot with a variety of grapes, figs, plums, eggplants, tomatoes, and peppers, all staples of his old country. I fondly remember feral pears and apples scattered on Grandpa’s dashboard. I can taste Grandma’s giardiniera and see the giant jars of pickles from the harvests lined up in the basement. I come from a family who loved to celebrate food, and those roots give me passion for everything I do. Whether it’s the garden I plant and feed my family from or the shrubs that I forage, I am connected to my family’s traditions wholeheartedly. Foraging for food has a feast of fans already. A movement is happening to rewild, regain, and revolutionize our tarnished food system. We want to eat local produce and to know where our food comes from. This can mean getting to know local farmers, food producers, and ranchers. We can also empower ourselves by being gatherers and heading into the woods, not just for the free food but also for respite. Foraging is about returning to the land with humbled hands. Let’s learn to take the time to sustainably prune the plants of the forest, spread seeds of the fields, and ensure the success of native plants by tending nature’s garden. There is something to be said for spending time in nature, with keen eyes, a slow pace, and a soft impact. It betters us as humans to connect our feet and fingers with the matters of the earth in a way that brings us nutrients. Just a pinch of wild in each dish is a success to celebrate, a way to start incorporating the freedom of foraging. It is a true blessing to live in a rural town in central Colorado. Here, I am surrounded by different climates within ...
