Table of Contents
Acknowledgments ix
Introduction x
1 Gearing Up 1
2 Green Things 6
Asparagus 6
Chicory 9
Dandelions 11
Fiddleheads 14
Garlic Mustard 16
Lamb's-Quarters 18
Land Cress 20
Milkweed 22
Mustard 24
Poke 25
Purslane 28
Sorrel 29
Stinging Nettles 31
Watercress 33
Wild Onions and Garlic 37
Chickweed 41
Milk Thistle 42
Cleavers 43
Lemon Balm 44
Jewelweed 45
Kudzu 47
3 Fungi: Mushrooms 50
Morels 52
Puff balls 56
Chanterelles 57
Lion's Mane 59
Beefsteak Mushrooms 60
Sulfur Shelf 61
Oyster Mushrooms 62
Boletus 64
Coprinus 66
Field Mushrooms 68
Shiitake 71
Chaga 73
4 Fruits 75
Apples 77
Crab Apples 80
Blackberries, Raspberries, and Their Kin 83
Wineberries 95
Blueberries and Huckleberries 98
Autumn Olive 102
Cherries 103
Cornel Cherries 106
Cranberries 108
Elderberries 110
Figs 112
Grapes 115
Mulberries 120
Pears 123
Plums 125
Quinces 126
Rhubarb 129
Strawberries 130
Persimmons 134
Pawpaws 135
5 Flowers and Herbs 136
Rose Hips 137
Violets 139
Mint 141
Catnip 144
Bayberry 146
Nasturtiums 148
Marigolds 150
Hibiscus 152
Daylilies 153
Chrysanthemums 154
6 Nuts 156
Black Walnuts and Butternuts 158
Hickory Nuts and Pecans 161
Beechnuts 162
Coconuts 164
7 Miscellaneous Foraging 166
Corn 166
Jerusalem Artichokes 172
Wild Rice 174
Horseradish 177
Sassafras 179
Ginseng 181
Maple Syrup 186
Avocados 190
Passion Fruit 192
Prickly Pear 193
Watermelon Rind 194
Aloe Vera 196
8 Annual Foragers' Calendar 198
9 The Last Word 201
Appendix: Basic Recipes 203
Bibliography 212
Index 215
About the Author 224