Urban Foraging: Find, Gather, and Cook 50 Wild Plants

by Lisa M. Rose

We can all make tasty and surprising dishes from wild food found in our cities. With expert advice from professional forager Lisa Rose and lifestyle magazine-worthy photography, Urban Foraging explains how to find, identify, and harvest 50 common wild plants, including honeysuckle flowers, rose hips, and peppermint. Accompanying simple recipes, like smoky plum sauce with catnip, chicory root coffee, and elderberry syrup, will help readers prepare wild feasts.

Genres: Nonfiction, Nature, Cookbooks, Food, Plants, Gardening, Food and Drink

236 pages, Hardcover

Published October 11, 2022

Reviews

[Reading_ Tamishly · Rating 5 out of 5]

I love how neat and well-organized the presentation of this book is!

Love the cover. Love the real pictures and I get to know a lot more herbs and plants which can be used for culinary purposes.

The best part is most of these plants are familiar and I love the information about them given in this collection.

You will love this.

Thank you, Timber Press, for the advance review copy.

[Alicia Bayer · Rating 3 out of 5]

I'm an experienced forager and own many foraging books, including at least one other by Rose that I really enjoyed. This is not one of my favorites. It will be a big hit with new foragers but you'll also need an ID guide since the photos in this tend to be pretty rather than super helpful. In some cases, I would have expected more warnings about dangerous lookalikes, as with Queen Anne's Lace. I was also really surprised that the instructions for using acorns involved just boiling them for ten minutes, draining and baking at low heat to dry and grind (full disclosure-- I've written an acorn foraging book, though it does not affect this review). With acorns with a lot of tannins, you're really going to want to do a lot more boilings than that. Acorns taste so good, but you should expect to either do multiple boilings or long-term cold water leaching to really great their wonderful flavor. With one ten minute boil you're going to have disappointing acorn flour unless you have some particularly mild Burr oak acorns.

That said, there are lovely photos and there is a recipe to use the plants in about half of the cases. It's a concise, well written guide that will probably get a lot of new foragers excited about the adventure. Three stars -- liked it.

I read a temporary digital ARC of this book for review.

[Annemarie · Rating 2 out of 5]

I received an arc from NetGalley

This was a weird one. I live in an area where foraging is very common, so this book piqued my interest. Unfortunately, this book focuses almost completely on America. This is stated in the introduction, which is great, but with a title this long they might as well have mentioned it.

This book is structured in a way I personally am not fond of. We start with the culinary uses of the plant, followed by how to identify them, then a section of things to watch out for, and sometimes a recipe.

I wish we started with the info about the plant itself, followed by culinary uses, but this is just personal preference. The most common culinary uses in this book seem to be cocktails, in honey on top of goat's cheese or brie, and in salads. I'm not sure how many people have their own cocktail card, or how popular goat's cheese is in America, but it feels very niche. And I say that as someone who loves goat's cheese with honey. (But doesn't drink)

This book has some wonderful pictures, but they serve no practical purpose. They are purely aesthetic, and this book doesn't actually help you identify plants. Which can be dangerous.

The recipes were quite diverse, but there were many plants without recipes, especially towards the end of the book. I also dislike that the acorn flour recipe, arguably one of the most accessible and easily identifiable ingredients in this book, has you boil the acorns for only 10 minutes. All recipes I've seen before recommend at least three hours to get rid of the bitter tannins, so 10 minutes sound extremely short.
There was also a recipe somewhere that barely used the plant in question, with probably 99% being other ingredients, which makes me wonder if the plant is even necessary and if there really isn't a better recipe for it.

Some of the language used is unfortunate as well. Calling a recipe g*psy tea, for example. Naming a recipe using a slur is a choice alright. Also a sentence starting with "Lube up the kids' cheeks" sounded so weird to me. Yes, that's only if you take it out of context, as it's a perfectly innocent sentence, but it still had me go O_O for a second.
The section about Monarda suddenly mentions: Wild Bergamot blends well with yarrow, elderflower, sage, thyme and catnip to make a calming tea. It doesn't even include Monarda? Wild Bergamot isn't included in the common names either, nor does it appear again in the section so this was confusing.

On the one hand, this book is written as if it's for beginning/wannabe foragers. The introduction at the beginning of the book is very basic, yet the book then fails to provide enough information to positively identify plants and can't be used on its own.
So if not to identify plants, maybe it's a recipe book? But then, a lot of the plants don't even get a recipe, so that can't be it either.
I'm not sure what this book is trying to do. It is very basic in information but skimps on the most important part of foraging, correctly identifying plants. The recipes are fine, but not all the plants get one, and not all of them are great/correct.
Yes, the pictures are pretty, but ultimately useless. Very disappointing read overal.

[Brenda · Rating 3 out of 5]

Urban Foraging is a great introduction to gratifying foraging in our own city back yards and meadows. Author Lisa M. Rose details fifty common plants A to Z found in America including plant properties, beautiful photos, brief identification tips, medicinal and culinary uses and "things to consider". She also describes urban soil, foraging tools and sites to avoid (grey water, roadways, pesticide/insecticide spray).

As an experienced forager with a library of countless field guides, this would not be what I would take into the field but rather would use it for pleasure and to glean inspiration for recipes. Amongst those I would happily make include Autumn BBQ sauce, Savory Burdock Pickles, Roasted Daylily Blossoms Stuffed with Goat Cheese, Elderberry Syrup (I am always on the lookout for innovative ideas for syrups), Garlic Mustard Pesto and Nettle Risotto. Those plants without recipes often do have culinary suggestions such as using spruce tips. I can attest to their deliciousness in egg dishes, pickles, jelly and focaccia.

To properly identify plants one needs detailed photographs and drawings from various angles in situ to avoid possible errors. This is where this book does fall a bit short. However, it presents good basics to said urban plants we often take for granted (or even abhor) and their uses.

My sincere thank you to Timber Press and NetGalley for the privilege of reading this lovely book!

[Erikka · Rating 3 out of 5]

Interesting, but wish it had regional areas where these things can be found with a few more diagrams of how to identify them. I’ll just learn more from Black Forager.

[Georgia · Rating 3 out of 5]

I particularly like how the guide gives you tips on the best places to find particular plants in the city, clear pictures so you know what you're looking for and also things to avoid (as well as some unique recipes) I'm excited to take the guide out and about with me and try some Urban Foraging, I'll document the results on my blog (www.artsbooksplaces.com) and update my review and let you know how I get on but from first looks this seems like a really practical and fun book.

I received an advanced review copy of this book from Net Galley in return for an honest review, all views expressed

[Theediscerning · Rating 4 out of 5]

This didn’t quite get me keyed up to go foraging like a good Atomic Shrimp upload might, but it is primarily for the American audience, and the cross-over between the author’s intended harvest and what I might be interested in – and even able to find – is a little on the small side. Still, as a guide to natural freebies, this is a classy production.

We start with the legalities and equipment, and the usual disclaimers, which are added to here, possibly because the author lives in Flint, Michigan, where the terrain isn’t exactly as clean as Gaia made it. I can’t remember Shrimp ever being worried on his Youtube channel about contaminants like heavy metals and agricultural chemicals being in his harvested plants and fungi, but I dare say it’s better to be safe than sorry. And then we’re on to the fifty things to think of for picking and plucking – from apples, obviously, and artemisia bits and pieces, to aspen bark and baby twigs. The pattern throughout is unchanging – we get an arty photo of what it looks like back in our kitchen, and the needed text to explain a lot about the plant’s uses and benefits, and of course what it looks like so we can actually locate it. Finally, unless the use is “bung in with everything else”, everything gets a recipe relevant to the crop, whether it be a tart or a tea.

While this remains a classy and stylish volume, I think I would have liked more visual cutaways, and when they crop up it’s sometimes because the first image was not so useful – autumn olives a case in hand, where we first get the visual of the blossom before one of the berries. Oh, and I certainly would have been a lot more convinced about the benefits of this if four of the first five contents were not all applauded for their benefits with upset stomachs. What the heck is making all these upset stomachs we suddenly need wild remedies for – could it be the wild remedies in the first place? It certainly felt like that was a possibility the way this read.

Turns out it’s elderberry stems.

All told this is a coffee table book full of intent as well as a handy reference guide. I think with a second opinion as to what you’re plucking and/or digging up you would be safe to use this, and the guidance on flavours across the year will be most useful, and not what you get from a plant-spotting manual. Given a field of dandelions, which should you go for, and when should you even be there? There are definite risks with foraging some species that have lethal lookalikes, and I think this book just ignores those where doubt is too risky. Which means that come reassurance from a second authority this could well be a life-changing purchase.

[Erica · Rating 1 out of 5]

This book is an engaging introduction to foraging for newbies, with full-color illustrations and simple instructions. I've rated it low for two major issues: 1) Important information left out and 2) MEDICAL MISINFORMATION.

1) In the pursuit of having a fun, easy book, tasks that are difficult are made to seem simple. The instructions for making acorn flour, for instance, are deranged: *10 minutes of boiling acorns is not sufficient to remove tannins.* You will end up with a bitter and unhealthful product if you do this. Processing acorns is time-consuming and labor-intensive; whole books have been written on the subject, or there are 3-hour YouTube videos to get you started. Likewise, the instructions for using dock seeds leave out that you have to *thresh and winnow them* to get a usable product. Getting a cup of them would be an all-day project for a non-expert, and the results are ... not great anyway. Think of sand.

2) The author breezily provides DANGEROUS MISINFORMATION about toxins in plants. At least twice she confuses the coumaRin found in clover with the blood thinning drug coumaDin. The coumaRin in clover is TOXIC TO THE LIVER AT LOW DOSES but is NOT AN ANTICOAGULANT. Consume with care if at all.

Ginkgo nuts are delicious but CAN POISON THE LIVER even when properly prepared. EAT ONLY A HANDFUL A DAY.

Rose says St. John's Wort is described as "effective in lifting melancholy from the spirits" but it is actually a POWERFUL AND POTENTIALLY DANGEROUS DRUG. It works by INTERFERING WITH THE LIVER'S PROCESSING OF DRUGS/POISONS. Rose includes a warning about mixing it with anticoagulants (what *is* it with her and anticoagulants!?) but St. John's Wort is actually dangerous to mix with many drugs from many classes. ST. JOHN'S WORT CAN MAKE YOUR BIRTH CONTROL NOT WORK. It is not a joke. Don't use it in combination with any medication whatsoever unless a health care provider says it's OK.

Sorry for the "shouting" but Lisa Rose is not qualified to write a book about foraging and provides bad information that ranges from the irritating to the dangerous. If you want to try foraging, pick up a book by Sam Thayer. Among the reasons that his books are excellent is that if you follow his advice you definitely won't get poisoned.

[Cheryl Gatling]

I don’t really consider myself a forager, although I do like to pop a mulberry in my mouth when out on a walk, or chew on a sprig of mint or some purslane leaves. But I do think that it’s a good idea to know what plants are safe to eat, and which aren’t safe to eat. Just in case. You never know. With that in mind, I was pleasantly surprised to see how many of these 50 wild plants I was familiar with.

This book has absolutely gorgeous art photos of each plant, not in the wild, but in a studio. I thought that some of the photos were not adequate for identifying the plant in the field, but then I thought that if I, or anyone, were intent on harvesting that plant, I, or anyone, would undoubtedly also Google that plant for more information before committing.

There is a brief description of each plant, and its qualities, and its uses, as well as concerns about the foraging of each plant. Does the plant take up lead and other toxins? Is it growing in a clean, safe place? Are you going to deplete the population by harvesting some?

In most cases the answer to that question is no, because a good many of the plants listed here are invasive, which is an added plus. I could with pleasure pull up or cut down some garlic mustard or Japanese knotweed. (The fresh spring shoots of knotweed are supposedly tangy like rhubarb, and can be used similarly.)

Many of these plants are not about filling a bowl for dinner. Some of them are useful for making teas and drinks. Some have medicinal uses, for treating stomach aches or coughs (although I would probably always prefer medicine from the store because they come in standardized dosages.) If they did one of those word clouds for this book, the word “bitter” would be big and central. Many of these wild plants are bitter. The book treats that as an asset. Bitter drinks are supposed to be good for you. But I am not a big fan of bitter, so I will just store that information away for potential future use, and not be snacking on those in the field.

I don’t think this book is thorough enough to be anyone’s main handbook for foraging, but as an introduction it can get you started. I especially like the idea that you can find useful plants right where you are, right close to home.

[Annie · Rating 3 out of 5]

Originally posted on my blog Nonstop Reader.

Urban Foraging is an interesting and accessible guide to useful plants and foraging in urban/suburban environments written by Lisa M. Rose. Released 11th Oct 2022 by Timber Press, it's 236 pages and is available in hardcover and ebook formats.

The author's introduction and general advice for finding and -safely- harvesting plant material provides a good basic starting point for beginning foragers. The following herbal A-Z which makes up the bulk of the content (from Apples to Yarrow) contains color photos of 50 different plants along with some recipes for tinctures, teas, foodstuffs, and more. I would strongly recommend readers proceed with caution and preferably in the company of experienced mentors/foragers to be sure of plant IDs and usages. Readers should be confident in their plant identifications and -not- rely very heavily on the information contained here for ID purposes. Additionally there were some at least slightly iffy bits of information included for preparation methods for some plants, such as acorn flour and artemisia which aren't straightforward to use as they are.

It's also worth noting that the information contained in this volume is slanted toward readers in North America, although many (most?) of the plants will also be found in some parts of Europe/Asia (and indeed have been introduced to North America by humans over time). Recipe measurements are provided in imperial (American) units. The author/editors have provided a metric conversion chart in the appendices as well as an abbreviated links list for further reading.

Three stars, potentially a good starting point, but proceed with caution and preferably with a mentor/guide.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Amanda · Rating 4 out of 5]

I really liked the book and enjoyed the more culinary aspects of the herbs Im familiar with in a medicinal context. The recipes are lovely and I have a few already picked out I am excited to try. There were many pairings and ideas for appetizers, cocktails, garnishes, teas, and other applications outside of the written-out recipes. I would imagine that not every forager is making appetizers and cocktails regularly and thats definitely the audience, but there are also plenty of ideas for adding herbs into frittatas, salads, greens, soups, sandwiches, and an array of other things. One suggestion to add it to a radish-and-butter sandwich must be a Michigan thing; I had never heard of that one. And she is clearly quite fond of goat cheese, as am I, and it made its way into many entries.

If you're a first time forager, I would recommend getting an experienced person to join you or a more thorough guide for the actual plant identification as this book has mostly nice aesthetic pictures and not as many useful identification pictures. I was surprised that she included wild carrot because it is easy to confuse with hemlock, which she noted, but I also would not have been able to make a positive identification from that entry alone. Be careful in your identification and always double check and ask someone if you're uncertain.

I do wish someone in editing had caught the use of the slur "g*psy" in one of the titles and removed it and I was surprised that she would be unaware of that issue, so be warned that is there and I hope it is removed in later editions.

Overall I really liked it as a recipe and idea book, I'm excited to start making tasty dishes with the plants Im already used to using medicinally and a handful I haven't gotten a lot of experience with yet.

[Sandy Sandmeyer · Rating 4 out of 5]

Now that we've left the city life and retired in the country, I'm learning a lot about what grows in our yard that's useful for food, medicinal, and other herbal uses. I let our yard grow out an extra month this year and found at least ten spring herbs that are growing in our yard. Learning about foraging has been very informative and that's why I was glad to be able to review this book.

The author discusses 50 common urban plants that can be foraged from most any place. In urban settings, most of these plants are considered weeds. We don't use that word anymore in our house because all those plants we were trying to kill in the metropolitan area we used to live in are really helpful plants with medicinal uses. The author does address issues like knowing what plants are and are not safe as well as knowing the history of the land where these plants are growing. She suggests a list of tools that one might want when foraging and plants to look for in different season.

Each plant is identified with a lovely color photograph, a description of what culinary uses the plant is used for, how to identify the plant, some considerations, and a recipe, in most cases. While I find the photos of the plants very appealing, I would have liked to have had some more details visible to be able to identify the plant with more certainty. When foraging, I would suggest having alternative identification apps or books so that you will have 100% certainty about the plants that you are harvesting.

Urban Foraging has a list of 50 plants to get you started on your way to foraging for plants in the your area and there are so many others that you can add when you're ready.

[Macaela · Rating 4 out of 5]

A book about getting your greens from your urban community, but with cautions due to current situations, for example the author is from Flint, MI, where you have to be careful of the water you drink and use on the plants you would want to eat. I find this idea intriguing, gathering your plants from around the area you live in. But, of course, check for legality before just pulling and picking the plants, as some might be protected as a state plant. A guide with warnings about what to look for when foraging and a tool kit for use in foraging. The second section is an A-Z guide of urban plants. Each listing includes culinary uses, identification information, and recipes. Included is a metric conversion chart. And a further reading guide. I do wish there was a little more information about whether you can find all of these plants in every area or if they are limited to specific parts of the country. There are pictures included with the descriptions, but I they are just of the pieces of the plant, not the entire thing that you would see in the wild. Good book for an urban explorer and someone who’s trying to do better in their local world.

Thanks to Timber Press and NetGalley for the advanced copy.

[Chloe · Rating 4 out of 5]

I received this book for free from Amazon in exchange for an honest review.

An enjoyable, quick to read, introduction to foraging. I learned there are many common plants around me that are edible, and in the near future, I may test this out. For one, I never knew acorns were edible for humans, and my backyard is currently filled with them. There are lots of pictures, but I wish there were more pictures with full views of the plant. The pictures of the plants would often only show one part of it, which is not very helpful for identification purposes, especially if you are new. I definitely wouldn't recommend going straight to foraging after reading this without bringing another book, an app, or your search engine of choice for identification help. One thing I didn't expect were all the recipes. Probably sixty percent of the plants in this book are accompanied by a recipe that uses them. At least half of those recipes were for things I am not interested in, like tea and cocktail bitters/flavoring, but there were some I'd like to try. These recipes are suited for the adventurous chef, as one might expect from the premise -- adventuring in to the urban wild to gather food. There is definitely some "woo" in here, like claims that a plant will help depression. I can maybe believe an herbal tea will help relieve some cold symptoms, but no way will it replace an antidepressant or modern medicine. Light on the information, this is more of a primer for someone beginning to get interested in foraging.

[Jordan Pitlor · Rating 3 out of 5]

I have mixed feelings about this book - it educates the reader about a large number of plants that you either don't know about or didn't know were edible. It does a FANTASTIC job of communicating the passion the author has for foraging and her relationship with the planet in general.

The only problem is that there's a large asterisk attached - foraging is difficult, especially in an urban environment. You have to be very good at IDing plants, and you also have to be very knowledgeable about both what makes an area good for foraging (such as being near running water) while also having lots of knowledge about the surrounding land (are there pesticides? was there once industrial buildings that used heavy metals?), which is something that's very difficult to achieve.

Unfortunately, while it is achievable, it is not something that I find joy in, so eventually the book became a bit of a drag to me, and I stopped reading.

But if you enjoy actually foraging, you'll probably like this book!

[Damiana · Rating 3 out of 5]

Firstly, I would highly recommend that the formatting for the ebook be redone as it was difficult to read in the columns without zooming in and out. That said, the photos and layout was very pretty. A very aesthetically pleasing book other than the columns being squished on my ereader.

While the information was correct and on point for a beginner herbalist, this book was not quite what I was expecting. I thought there would be recipes for each herb, but there isn't and many of them are very basic - i don't think multiple tea recipes are needed but rather a page explaining the basics of herbal infusions would suffice.

Overall, this might be a decent book for a beginner but intermediate and advanced herbalists will likely find it lacking.

[William Schram · Rating 4 out of 5]

With food prices in the United States rising, there has to be some way to lessen the burden on our wallets.

Urban Foraging is a combination guidebook and cookbook. It tells you how to find edible wild plants in a city setting. A few plants are invasive species, so the author mentions that accordingly.

Although the book has descriptions of the plants, there is a chance to mistake them for another plant that isn't edible, so be careful.

Finally, since the plants are in a city setting, you must set some rules when you gather them. Perhaps the land is by a water treatment plant. Maybe the soil is contaminated with heavy metals. That apple tree could be on someone's private property.

Thanks for reading my review, and see you next time.

[Britney · Rating 4 out of 5]

With clear photos and descriptions of each plant listed within Urban Foraging I find that this book would be very useful to someone who is first jumping into the world of foraging. The included uses and recipes help elevate the learning experience and helps the newbie put their newly acquired knowledge into action.

I do think there needs to be a few more warnings of dangerous lookalikes - but overall I think the book is well written and will help many new foragers get excited for this new adventure.

Thank you so much to NetGalley and Timber Press for the opportunity to read this ARC in exchange for an honest review!

[Crystal · Rating 4 out of 5]

If you think you're about to get a cold or flu - honeysuckle
Want to make a cough drop - hyssop (ricola approved)
Don't have rhubarb - Japanese knotweed
wild spinach that your chinese aunt used to feed you -> lambs quarters
want something more nutritious than spinach -> nettle
don't have rosemary -> use pine or spruce
got a wound in the great outdoors and need something to prevent septic infection -> plantain
have a physical or mental wound -> st. john's wort
want kimchi but don't have cabbage -> sunchoke, basically the sunflowers cousin
need a vanilla substitute -> sweet clover

[Brooke McGowan · Rating 4 out of 5]

What a clever and useful book!

Lisa M. Rose's Urban Foraging guides the reader through various forgeable plants, their uses, identifications and even a recipe or two for each. I will certainly be keeping this book in mind for future use as I have been itching to learn about foraging.

Clear photographs and descriptions of each plant are very useful and I appreciate the recommended reading at the end.

I have some exploring to do!

Thank you so much to NetGalley, Timber Press, and the author Lisa M. Rose

[Nicole Byer · Rating 3 out of 5]

I didn't find book useful on being to identify new plants when I'm outdoors, it definitely requires seeking out other knowledge on identifying these plants or already knowing how to identify them such as common plants like dandelion. The picture quality was good and I enjoyed that a recipe was included with almost all the plants. Most of the recipes were kinda basic like tea and jams but some like the acorn flour bread were unique enough that I would want to try it myself, especially since acorns are plentiful and I already know what they look like to harvest without being concerned about making a mistake from a poisonous lookalike.

[Pip · Rating 4 out of 5]

If you need inspiration in your foraging adventures, look no further! Bright pictures, key information and recipes invite you on foraging wherever you are. I liked the emphasis on being aware of how much you are picking and where you are foraging from. I do however wish there had been slightly more detailed descriptions of the plants, as well as information on any lookalikes, to help really clarify exactly what plant you are gathering, before you attempt eating it.

Thank you to NetGalley and the publisher for the advanced copy. All opinions are my own.

[Ashley · Rating 4 out of 5]

I really enjoyed this book! I enjoy foraging and I love when people realize that a lot of the "weeds" in their yard can actually be used to make food, medicine, and cosmetics. A couple of notes: I didn't see a picture of goldenrod in the book; the author talks hyssop flowers but only shows the leaves, not the flowers; and she shows the pine needles but not the specific pine tips used in the recipes. I know it sounds nitpicky but foraging can be dangerous if you mess up identification, so the more pictures, the better. Other than that, an enjoyable book that's very useful!

[Karlen HK · Rating 2 out of 5]

*An ARC of this book was provided to me by NetGalley and the publisher in exchange for my honest review.*

Pretty but not particularly useful. The inclusion of things like "apple" and "blackberry" seemed a bit of a cheat. Not enough safety information and the photos were more about *aesthetic* than identification. The version I received didn't even have the acorn flour recipe everyone is bent out of shape about, so I guess early reviews made that difference. Still, a couple interesting recipes and the attractive photos get this two stars.

[Elizabeth Humphreys · Rating 2 out of 5]

2.5?
This is a hard rate for me. I found this at the library, thought the book was lovely and envisioned loving it so much I bought a copy for my own kitchen. Reality is: this is a very unique cookbook that would be great to have in the kitchen for a reference. HOWEVER this is in no way a “how to”. Many of the photos while pretty and “artsy” don’t give the best representation of what the plant actually looks like to forge it. This is not a beginner book in anyway. I also was very surprised to find when I got to the end of the book, that stock photography was used throughout. The book is pretty for sure, but is lacking in other necessary information and photos

[(a)lyss(a) · Rating 4 out of 5]

I received a copy of this book through NetGalley in exchange for an honest review.

This is an interesting book about foraging. There are tips about what to look for and how to safely forage. The book lists common wild edible plants and has a few recipes to try them in. Some are definitely time intensive or hard to find, but there's a lot of interesting information.

It's a thorough book to look through.

[axolotl42 · Rating 2 out of 5]

Not really sure who this book is for- the cookbook-like structure theoretically appeals to home chefs, but the recipes are unusually structured and lacking in detail, while aspiring naturalists will struggle with the minimal information on the location/methods of identifying these plants. By trying to combine a field-guide with a cookbook, this book unfortunately lacks necessary qualities of both.

[Zofia Spiegel]

I found this book to be a bit disappointing. It looked so polished and I loved the way the pages were presented but it didn’t quite go into the depth I was wanting. I felt like the plants featured weren’t the most useful, and despite including recipes I’m not confident I could actually find a way to use them.

[Annarella · Rating 4 out of 5]

An interesting and informative book if you want to learn about foraging. There's plenty of information and it can be an excellent started guide.
Recommended.
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine

[Ryan · Rating 4 out of 5]

Good reference guide to get started in foraging.