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Index
Contents
Acknowledgments
Introduction
Chapter 1: Gearing Up
Chapter 2: Green Things
Asparagus
Chicory
Dandelions
Fiddleheads
Garlic Mustard
Lamb’s-Quarters, aka Pigweed or Goosefoot
Land Cress
Milkweed
Mustard
Poke
Purslane
Sorrel (aka Sour Grass)
Stinging Nettles
Watercress
Wild Onions and Garlic
Chickweed
Milk Thistle
Cleavers, or Goosegrass, also called Bedstraw
Lemon Balm
Jewelweed
Kudzu
Chapter 3: Fungi: Mushrooms
Morels
Puffballs
Chanterelles
Lion’s Mane
Beefsteak Mushroom s
Sulfur Shelf (or Chicken Mushroom)
Oyster Mushrooms
Boletus
Coprinus
Field Mushrooms
Shiitake
Chaga
Chapter 4: Fruits
Brandied Peaches
Apples
Crab Apples
Blackberries, Raspberries, and Their Kin
Red Raspberries
Black Raspberries
Wineberries
Blueberries and Huckleberries
Autumn Olive
Cherries
Cornel Cherries
Cranberries
Elderberries
Figs
Grapes
Mulberries
Pears
Plums
Quinces
Rhubarb
Strawberries
Persimmons
Pawpaws
Chapter 5: Flowers and Herbs
Rose Hips
Violets
Mint
Catnip
Bayberry
Nasturtiums
Marigolds
Hibiscus
Daylilies
Chrysanthemums
Chapter 6: Nuts
Black Walnuts and Butternuts
Hickory Nuts and Pecans
Beechnuts
Coconuts
Chapter 7: Miscellaneous Foraging
Corn
Jerusalem Artichokes
Wild Rice
Horseradish
Sassafras
Ginseng
Maple Syrup
Avocados (aka Alligator Pears)
Passion Fruit
Prickly Pear
Watermelon Rind
Aloe Vera
Chapter 8: Annual Foragers’ Calendar
Chapter 9: The Last Word
Appendix: Basic Recipes
Bibliography
About the Author
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