Edible Wild Plants of Eastern North America

Everyone knows that certain mushrooms and species of berries are edible, but how many have experienced a salad of cat-brier sprouts, bread made of acorn-flour or seeds of cow lilies, escalloped roots of goat's-beard, sautéed ground-nuts, marmalade of squaw-huckleberry, pudding made of dried persimmons and other natural delights? This book offers a complete guide to such non-packaged, free-for-the-picking natural foods, arranged according to uses: purees and soups; cooked green vegetables; salads