Wild seasons
Subtitle: gathering and cooking wild plants of the Great Plains
By: Kay Young ; illustrated by Mark E. Marcuson.
Publisher: University of Nebraska Press
Published: 1993
Place of publication: Lincoln
Language: eng
Number of pages: 318
Subjects: Cookery (Wild foods); Wild plants, Edible -- Great Plains
Description: "For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persimmons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish)." --Publisher's description.
Notes: Includes bibliographical references (p. [303]-304) and index.