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Klappentext Authoritative guide offers a detailed enumeration of 1,000 species of edible plants and ferns. How to locate, identify and use for soups, salads, desserts, seasonings, more. 129 figures. 25 plates. Bibliography. Inhaltsverzeichnis I. EDIBLE WILD PLANTS OF EASTERN NORTH AMERICA CLASSIFIED ACCORDING TO USES 1. Purées and Soups Purées Starchy and Mucilaginous Soups Fruit Soups 2. "Starchy or Root-Vegetables, Cereals, Nuts and Breadstuffs" Cooked Starchy or Root-Vegetables Nuts and large Seeds Breakfast Cereals Breadstuffs 3. Cooked Green Vegetables Potherbs or Greens Vegetables served like Asparagus Other Green Vegetables 4. Salads 5. Nibbles and Relishes 6. Pickles 7. Condiments and Seasoning 8. Drinks Substitutes for Tea Substitutes for Coffee Substitutes for Chocolate Cold Drinks 9. Rennets 10. "Syrups and Sugars, Confections" Syrups and Sugars Confections 11. "Fresh or Preserved Fruits, Jellies and Marmalades" "Fruits, fresh or cooked" Jellies and Marmalades Drying of Fruits 12. Table-Oils and Butters 13. Masticatories and Chewing Gums Masticatories Chewing Gums 14. Emergency-FoodsII. POISONOUS FLOWERING PLANTS LIKELY TO BE MISTAKEN FOR EDIBLE SPECIES 1. Poisonous Bulbs and Roots 2. Poisonous new Shoots and young Foliage resembling Edible Plants 3. Poisonous Dry Fruits or Seeds resembling Edible Seeds 4. Poisonous BerriesIII. DETAILED ENUMERATION AND DISCUSSION OF EDIBLE WILD FLOWERING PLANTS AND FERNS OF EASTERN NORTH AMERICAIV. "MUSHROOMS, SEAWEEDS AND LICHENS" 1. Mushrooms Poisonous Mushroom Species Some Edible Mushroom Species 2. Seaweeds 3. LichensV. BIBLIOGRAPHY
