Foraging edible plants was once limited to specialists, survivalists, and herbalists, but it's become increasingly mainstream. Influenced by the popularity of the locavore movement, many restaurants feature foraged plants on their menus, and a wide variety of locally foraged plants are sold at farmer's markets across the country.
With Edible Wild Plants of the Carolinas, Lytton John Musselman and Peter W. Schafran offer a full-colour guide for the everyday forager, featuring:
- Profiles of more than 100 edible plants, organized broadly by food type, including seeds, fruits, grains, and shoots
- Details about taste and texture, harvesting tips, and preparation instructions
- Full-colour photos that make it easy to identify edible plants
Edible Wild Plants of the Carolinas is designed to help anyone enjoy the many wild plants found in the biodiverse Carolinas.
Lytton John Musselman is the Mary Payne Hogan Distinguished Professor of Botany at Old Dominion University. Peter W. Schafran is a postdoctoral scientist at the Boyce Thompson Institute in Ithaca, N.Y.
"Books about what plants you should avoid eating and how to properly prepare those you can eat are generally entertaining. Edible Wild Plants of the Carolinas is no exception. The authors describe common plants and tell readers how to forage for and prepare native flora. A welcome addition to any home library."
– Post and Courier
"Edible Wild Plants of the Carolinas is easy to read and full of lesser-known and underappreciated edible species of plants, along with novel uses of them for food and drink."
– Mac H. Alford, University of Southern Mississippi
"I thoroughly enjoyed the treatments of each plant and the understated humor sprinkled throughout. The book even helped me generate a few ethnobotany research questions for my students to investigate! This fascinating book will be of interest to casual readers, beginning botanists, and professionals alike."
– Jay Bolin, Catawba College