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* Description * Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of when mature. The leaves are still edible at this stage but are reduced in quality, taking on a somewhat off-flavor. According to research on other mature s, the leaves on these older s retain most of their ents and phytos as long as they are still green. (Left: The author stands in for perspective, 2006.) Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild s. Edible Wild s divides s into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads. This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever ent tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which s can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly tious greens. John Kallas is one of the foremost authorities on North American edible wild s and other foragables. He's learned about wild foods through formal academic training and over 35 years of hands-on field research. John has a doctorate in tion, a master's in education, and degrees in biology and zoology. He's a trained botanist, nature photgrapher, writer, researched, and teacher. In 1993 he founded the Institute for the Study of Edible Wild s and Other Foragables along with its educational branch, Wild Food Adventures. John's company is based in Portland, Oregon, where he offers regional workshops, and multi-day intensives on wild foods. For more information, see www.wildfoodadventures.com Number of Pages: 416 Genre: Cooking + Food + Wine Sub-Genre: Specific Ingredients Series Title: Wild Food Adventure Format: Paperback Publisher: Gibbs Smith Book theme: Natural Foods Author: John Kallas Language: English Estimated shipping dimensions: 6.26INCH X 9.0INCH X 1.0INCH DPCI : 248-01-3889 UPC : 9781423601500 TCIN : 53743403 Estimated shippimg weight: 2.15POUND