Cover image for Edible Wild Plants of Pennsylvania and Neighboring States By Richard J. Medve and Mary Lee Medve

Edible Wild Plants of Pennsylvania and Neighboring States

Richard J. Medve and Mary Lee Medve

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$24.95 | Paperback Edition
ISBN: 978-0-271-02919-1

256 pages
6" × 9"
136 b&w illustrations
1990

Keystone Books®

Edible Wild Plants of Pennsylvania and Neighboring States

Richard J. Medve and Mary Lee Medve

Ralph Waldo Emerson defined a weed as a "plant whose virtues have not yet been discovered." To the wild-plant enthusiast who has discovered the virtues of many plants, there are relatively few weeds. After using this book, you will never again consider lamb's-quarters a weed. Instead, you will nurture it with respect and even encourage its growth in your garden.

 

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Ralph Waldo Emerson defined a weed as a "plant whose virtues have not yet been discovered." To the wild-plant enthusiast who has discovered the virtues of many plants, there are relatively few weeds. After using this book, you will never again consider lamb's-quarters a weed. Instead, you will nurture it with respect and even encourage its growth in your garden.

Edible Wild Plants of Pennsylvania and Neighboring States contains botanically accurate, up-to-date information essential for the identification of more than one hundred delectable wild plants. Each plant entry provides characteristics, habitat, distribution, edible parts, food uses, precautions, and preparation, followed by tasty recipes and interesting remarks about the plant's botanical history. The plants are arranged according to height, with the ground-huggers appearing first and the trees last. Each plant is also cross-referenced by common and scientific names.

The authors have written this book with the novice forager in mind, including useful tips on foraging from where to search for food to precautions to take. They also provide a list of toxic look-alikes, a nutrient composition chart, and a glossary of terms.

Richard J. Medve is Professor of Biology at Slippery Rock University.

Mary Lee Medve contributed library research and her expertise in food preparation to this volume.

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