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Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. This book contains as many as ten high-quality color photographs of each plant. These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested. The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts. It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.… (plus d'informations)
muumi: All of Samuel Thayer's books (3, as of 2018) are equally well-researched, covering the identification and use of 35 or 40 American wild plants in great detail. If you find one of them useful, you need them all.
This book is fantastic! I must buy it!!! I've been eating stuff in the woods my entire life but this describes the best ways to harvest, prepare and store all these edible wild plants in a very approachable way that the author ACTUALLY DOES. So often with these books, it is apparent that the person writing does not practice what they teach but the author of this book has for a long time. Truly excellent! ( )
The Forager's Harvest is an informational book about wild plants that you can eat when you are out in the forest. This book is good for pretty much any place with plants in the world. The author, Samuel Thayer, also warns that some edible wild plants may look similar to some inedible wild plants and tells you how to spot the differences. The author also talks about some false myths for example, chokecherries aren't actually poisonous. Some other things Thayer covers in the book are harvesting and preparing the wild plants. If you are planning on to surviving in the forest for a few days or longer, I would suggest this book for you. ( )
This is the best of the lot of books on this subject I've surveyed. Lots of material details and breaking myths, all from the perspective of a lifelong passion.
This book, along with Thayer's other book, Nature's Garden, is THE best foraging resource I have ever seen. In both volumes, the author covers a select number of plants in exquisite detail, rather than barely touching upon a few thousand. He talks about when to collect, what parts are best, and how to prepare the food. There is also a wonderful introduction section that discusses foraging. I highly recommend this book. ( )
Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. This book contains as many as ten high-quality color photographs of each plant. These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested. The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts. It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.
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