From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, the countryside is full of edible delights in any season.
Author: John Wright
Pages: 400
Dimensions: 198x129mm
Format: Paperback
Illustrations: Colour photography
The UK’s foremost forager, John Wright, shows us what species can be found and where, how to identify them, and how to store, use and cook them. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food.
