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Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1) Paperback – Illustrated, June 11, 2010
Purchase options and add-ons
"Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of seeds 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 plants, the leaves on these older plants retain most of their nutrients and phytochemicals as long as they are still green."
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 plants.
Edible Wild Plants divides plants 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 nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants 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 nutritious greens.
- Print length416 pages
- LanguageEnglish
- PublisherGibbs Smith
- Publication dateJune 11, 2010
- Dimensions6.5 x 1 x 9.75 inches
- ISBN-101423601505
- ISBN-13978-1423601500
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From the Publisher
Essential for anyone wanting to incorporate more natural and whole foods into their diet
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Cat’s Ear with Peppers and Onions. Cat’s ear works great in any stir-fry. |
Chicken Mumbo Gumbo Soup. Sprinkled with a few fresh mallow peas and accompanied by mallow pea corn bread. |
Pita bread sandwich with chickweed. This sesame pita includes chickweed, field mustard flower clusters, shredded Swiss cheese, avocado, sweet red peppers, tomato, and purple cabbage. |
Editorial Reviews
From the Back Cover
Edible Wild Plants provides what you really need to know to have your own wild food adventures. Whether a beginner or advanced wild food aficionado, gardener, chef, botanist, nutritionist, scientist, or a dieter with special needs, this book is for you. Author John Kallas gives you unprecedented details, maps, simple explanations, and multiple close-up photographs of every plant covered at every important stage of growth. You learn that a plant is not only edible but when, why, and how it is. He can turn you into a successful, well-fed, and happy forager anywhere in North America.
For more information on this book, other publications by John Kallas, and wild foods in general, see www.wildfoodadventures.com
About the Author
John Kallas is one of the foremost authorities on North American edible wild plants 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 nutrition, a master's in education, and degrees in biology and zoology.
He's a trained botanist, nature photographer, writer, researched, and teacher. In 1993 he founded the Institute for the Study of Edible Wild Plants 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.
Excerpt. © Reprinted by permission. All rights reserved.
Mallowmallow
Mallowmallow is my playful answer to the commercial marshmallow. The original marshmallow was made from the root of the marsh mallow (Althaea officinalis) plant and was gummier than what we enjoy today. But that recipe was retired over 150 years ago when the modern marshmallow, made with cornstarch, corn syrup, and gelatin, came into being. Mallowmallows are made from the fruits of common mallow.
As I experimented over the years, my goal was to design a confection that was, at least, reminiscent of the modern Kraft Jet-Puffed Marshmallow—light, airy, and soft. There were many experiments. Keep in mind that accomplishing in your kitchen what food scientists do in a commercial laboratory requires some imagination and patience.
If you are going to embark on this journey, remember that you are doing this for fun, not because you want to save on the cost of commercial marshmallows! This is something you should do to entertain yourself on a casual summer day. Do it with a friend, a date, your family, or with members of an outdoor group.
Making mallowmallows requires more steps, tools, and techniques than your average wild food. If you do your homework here and become successful at making this, you will be able to wow even your local wild food skeptics.
INGREDIENTS:
1 egg white (at room temperature)
1/4 teaspoon cream of tartar
1/2 cup mallow whites (at room temperature)
3/4 cup regular or baker''s sugar (ultra-granulated)
1 teaspoon vanilla extract (or to taste)
1/2 teaspoon maple extract
EQUIPMENT:
- Hand beater with blades
- Large glass bowl
- Rubber spatula
- 2 gallon-size ziplock bags
- Food dryer with deep trays (110 degrees F capable)
One or more of the following:
- Food to dry mallowmallow on
- Silicone nonstick baking mats
- Parchment paper
DIRECTIONS:
Directions here have been divided into six sections to give you an idea of the considerations you should keep in mind when making mallowmallows. Read the whole thing before you begin so you can plan ahead for success:
- Whipping the mallowmallow
- Using a mallowmallow dispenser
- Using a food dryer
- Drying mallowmallows on selected foods
- Drying mallowmallows on a surface
- Powdering the mallowmallows
1. Whipping the mallowmallow
Follow the directions for "Mallow Meringue," only now include the mallowmallow ingredients (includes extra sugar and maple extract). Continue whipping until the foam is stiff and offers a bit of resistance. You''ll see the foam building up on the beater blades. It will be tougher to move the beater blades around through the foam once you whip it thick enough.
2. Using a mallowmallow dispenser
Use a rubber spatula to scoop up the foam. Pack it into a standard gallon-sized ziplock bag. Remind yourself that the mallow whites will separate if the foam is left out too long. Set up ahead of time so you can do things rapid fire-as soon as the foam gets into the dispenser bag.
Once all the foam is in the bag, get as much air out as you can before sealing the zipper. Once sealed, cut a 3/8- inch piece off one of the lower corners of the bag. You now have a dispensing bag for forming the mallowmallows— just squeeze the foam out the hole.
Try squeezing out about half the thickness of a commercial marshmallow on whatever surface you form them on. If you are putting them on some other food for drying, spread them out in a layer covering that food. If you are putting them directly on a drying surface, give each dollop some space so that if you have to bend the surface to pry the mallowmallow free, the adjacent mallows will not be touched. Touching mallowmallows will permanently glue them to each other. With practice, you can make mallowmallows in the shape of large Hershey''s Kisses.
3. Using a food dryer
A food dryer is necessary to transform the mallow foam to mallowmallows. Your goal is to get them to an optimal moisture content-not too moist, not too dry.
DO NOT use an oven to do your drying. Heating the mallow foam somewhere above 118 degrees F will begin to cook it, revealing a mild vegetable flavor. If you can set your oven to 110 degrees F and insert a fan to move the air without risking fire, melting plastic, or electrocution, then go ahead and try an oven.
The most popular food dryer I''ve seen is the round plastic kind with stackable layers. The American Harvester is a common brand that I use. You can buy them new for about $40 or find them cheap at yard sales.
4. Drying mallowmallows—on selected foods
A general reality of drying mallowmallows over a several-hour process is that a small portion of the mallow whites re-liquefy and sink to the base of each drying piece. If the whites sink to a solid surface, the mallow sticks to that surface over most of the drying process. So the most practical drying surface is food. For instance, if you are going to make s''mores, then dry them right on chocolate resting on graham cracker squares. That way, by the end of the drying process, you have a finished product ready to eat. Mmmm . . .
If you are drying them on food, remove them from the dryer after 3 hours. This assures a softer, more delicate product. Eat them fresh for maximum enjoyment. Somewhere between three and five hours of drying, the mallowmallows go from soft and delicate to chewier to dry and crunchy.
5. Drying mallowmallows—on a surface
If you want to make mallowmallows that stand alone and can be eaten and used like regular marshmallows, you have the following considerations within a 3- to 4-hour drying time: 3 hours provide superior quality, but the mallowmallows are difficult to pry from the drying surface; 4 hours make a chewier to crunchier quality, with easier removal from the drying surface.
I have tried every conventional and unconventional surface upon which to dry the mallowmallows—most failed because I could not pry the dried mallowmallows free without destroying them. The best surface I''ve found are the silicon-based baking mats. These begin to work only when the drying time is extended to somewhere between 3 1/2 and 4 hours at 110 degrees F. After that time, the mallowmallow becomes dry enough at its base to begin separating from the mat. These mallowmallows are soft, spongy, and chewy.
Remember that the size of the mallowmallow you are making and the surface area that the base of that mallowmallow takes up will affect the drying time of your finished product. Other considerations are the accuracy of your food dryer''s thermostat (check it with a thermometer), how many trays you have stacked in it, how close to the center of the tray (where the air is circulating) the mallow is, and how close the tray is to the top or the bottom of the food dryer (bottom is hotter). These are all things that may affect your final result.
Sorry if your head is spinning at this point. This is not graduate-level biochemistry. I am just trying to alert you to some things to think about if you are having trouble getting that "perfect" mallowmallow.
6. Powdering the mallowmallows
Most people who have tried these confections cannot wait to get their hands on them right out of the dryer. And this is when mallowmallows are at their best. You can pick them up and eat them without any problem and with great enjoyment.
If, however, you are planning on storing them like regular marshmallow to be eaten later, you have a problem. While they are dry enough not to stick to your fingers, they are still tacky enough to stick to each other. This can become a big gloppy mess unless you do not mind eating one big 30-piece mallowmallow.
To prevent them from sticking to each other, you have to "powder" them. That is, as you pluck them from the dryer, drop them into a bag filled with the following: 1/4 cup powdered sugar mixed thoroughly in 3/4 cup cornstarch.
After you drop some mallowmallows in, close the bag and shake it about. Spoon them out onto a strainer, shake the strainer to remove the excess powder, and your mallowmallows are now ready for bagging. They are best when eaten instantly and are still great within 24 hours. They will be too dried out after 3 days in the bag to be recognized as mallowmallows—still edible and flavorful, but with a texture like Styrofoam.
Product details
- Publisher : Gibbs Smith; Illustrated edition (June 11, 2010)
- Language : English
- Paperback : 416 pages
- ISBN-10 : 1423601505
- ISBN-13 : 978-1423601500
- Item Weight : 2.15 pounds
- Dimensions : 6.5 x 1 x 9.75 inches
- Best Sellers Rank: #32,075 in Books (See Top 100 in Books)
- #59 in Natural Food Cooking
- #60 in Vegetable Cooking (Books)
- Customer Reviews:
About the authors
John Kallas is one of the foremost authorities on edible wild plants and other foragables. The plants covered in Volumes 1 & 2 of this Wild Food Adventure series are those native to North America or naturalized from European origins. Volume 1 of his book series, Edible Wild Plants: Wild Foods From Dirt to Plate, and Volume 2, Edible Wild Plants: Wild Foods from Foraging to Feasting, focus on important, abundant wild plants found widespread across North America and Europe.
John learned about wild foods through formal academic training and over 35 years of hands-on field research. In 1975 John did a six-month vagabonding trip through Europe. He planned to supplement his diet with wild foods, hoping to save some money during his travels. In preparation, he took college courses in wilderness survival, nutrition, and edible wild plants. John spent his time in the European countryside, traveling on old back roads and through small villages where tourists did not travel. In these areas, people were still practicing traditional foodways and daily foraging. In the process of traveling, he met locals who invited him over for dinner or to stay with them a few days. John routinely asked the food preparers if they knew of and used any wild foods. They almost always did and gladly showed him what they knew. After studying in this way for months, John was getting all of his vegetables from wild plants.
John has a doctorate in nutrition, a master's in education, and degrees in biology and zoology. He's a trained botanist, nature photographer, writer, researcher, and teacher. He's taught thousands of people about wild foods, given hundreds of wild food presentations to a wide variety of groups, assembled a comprehensive wild food library, and documented hundreds of wild foods in photographs and notes. Between newsletters, magazines, academic periodicals, and the Internet, John has published over 100 articles on edible wild plants. In 1993, he founded the Institute for the Study of Edible Wild Plants and Other Foragables along with its educational branch, Wild Food Adventures. That outdoor school is based in Portland, Oregon, USA, where he offers regional workshops, and multi-day intensives on wild foods. John travels the rest of North America conducting field research, training special groups and organizations, and speaks at conferences and universities. Dr. Kallas' books are designed to provide readers with in-depth practical information they cannot get anywhere else. Books in the series are designed to be substantial in content, authoritative, easy to use, cleverly written, and fun to read. Rich with photographs, they will give the reader the tools to be successful early and often at identifying, gathering, and dining on the plants covered.
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The opening paragraphs are designed to assist others avoid some of the pit falls I made in purchasing wild food literature. You can skip this and go directly to the individual book reviews if you choose. Please note that this review is of multiple wild food books. I prefer authors that work with the plants they are writing about, and don't just repeat things they read from another book (yes some wild food authors actually do that). I also prefer books with good descriptions, lots of photos of each plant to make identification easier, and to cover the plant from identification to the plate. That's my bias, here is my review.
I'm just a guy who likes to forage and enjoys the learning and nutritional aspect of wild foods. My main purpose for writing this review of multiple wild food books on one review is to assist others coming to wild foods for the first time (like I was three years ago), and to hopefully help them avoid some of the easily avoided pit falls I made in the literature I chose. At first I wanted books with the most plants in it for my money. It made sense to me at the time but ended up being a grave mistake. Books that devote one picture and a brief explanation to a plethera of plants helped me identify some plants in one stage of growth, but did next to nothing that would have allowed me to use them as food. Example, most books will show you one picture of the adult plant. Many times that's not when you want to harvest it. No one would eat a bannana that was over ripe and pure black and call banana's in general inedible due to that experience. Yet many who have sampled a dandelion have done exactly that. As I've learned from John Kallas, one has to have the right part of the plant (this includes proper identification of the plant), the plant has to be at the right stage of growth, and it has to be prepared properly. If you can't do those three things you shouldn't be sticking the plant in your mouth. Now on to the individual books.
Wild Edible Plants By John Kallas: 6 stars because it deserves more than 5
Instead of having hundreds of plants with one picture and one paragraph of information Kallas gives you less plants in far more detail and unmatched photography. If I could give this book to everyone in the United States I would as it is the best book I have found on the market. His descriptions of the plants are spot on and easy to read, his multiple full color pictures of each plant covered are the best I've seen in wild food literature, and he covers each plant from seedling to the dinner plate in stunning detail. If I could only own one book on wild edible foods this would be the one. No book can give you everything you need as a forager. That being said John does a superb job of plant selection in that most people in north america will be able to find all these plants within a mile of their home. For a guy taking care of two children under 3 years of age this book allowed me to forage while staying close to home. Consider this a must own. John also runs wild food adventures in Portland Oregon which offers wild food instruction in that area.
Nature's Garden By Samuel Thayer: 5.2 stars the second must own, and it too deserves more than 5 stars.
If I could only own two wild food books this would be the second one on my shelf next to John Kallas book. The section on Oaks and acorns are worth the price of the book by it self let alone the numerous other plants in it. Mr. Thayer uses color photographs at various stages of growth just like Kallas does. After you own Kallas book you will be hooked and Nature's Garden is the next logical progression in your journey. Other reviewers have covered Sam's brilliant rebutal to Jon Krakauer's propagandist poison plant fable of how Chris McCandless died. Chris died of starvation not a poisonous plant. Sam actually has this section of the book posted on his website for viewing (go to foragersharvest dot com), and is worth reading even if you don't buy the book. I really benefited from Sam's sections on the different wild lettuces, elderberries, thistles, and many others. On top of that Sam has the most engaging writing style of all the wild food authors I've encountered. Not only are his pictures only second to those of Kallas, his descriptions are spot on, and reading his books are like reading one of your favorite novels.
Foragers Harvest By Samuel Thayer 5 stars
I prefer Thayer's Nature's Garden over this book for my area. That being said I can't really say anything bad about this book. Good descriptions, excellent pictures at various stages of growth, good selection of plants, and done with accuracy. This book was to my knowledge the first of it's kind back when it was released back in the mid 2000's. To my knowledge it was the best book on the market then, and has only been surpassed by his follow up book Nature's Garden and Kallas Wild Edible Plants. Being the first book in this motif it (unjustly I might add) received numerous attacks by a few disgruntled souls on amazons book review section. One must remember Thayer was revolutionary in this field when he released this book, and people had a hard time adjusting. As my friend Stephen T. McCarthy once posted, "All truth passes through three stages: First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident. Well anyone who has used Sams books should understand the advantage of covering less plants in more detail than covering many plants with little to no detail like the over-hyped gimmick books that litter the wild food market do. I few things I really liked about this book include (but are not limited to): descriptions and photographs on cat tail, wapato, service berry, stinging and wood nettle. The canning section is solid for the beginning forager like I am. This in my opinion still fits the must own catagory.
Euell Gibbons, Stalking the Wild Asparagus 4.5 stars
Line drawings that are OK. Descriptions of the plants are excellent. Recipes are added by the author, plus his enthusiasm and good nature jump out at you through the page. I mostly use this book in conjunction with other books, and I never use it for it's photographs or line drawings. Not that their bad. Just not enough for a total novice in my opinion. Now his descriptions are excellent and should not be ignored.
Nancy J. Turner, "Food Plants Of Coastal First Peoples" and "Food Plants of Interior First Peoples" I'll give it 5 stars for ethnobotany and 4 stars as a foraging book.
If you live in the pacific northwest these books are MUST HAVES. A thorough grouping of the plants used by native americans for food in the pacific northwest. Why I only give it 4 stars is that it is essentially put in a field guide format which is very limiting when trying to use a plant for food. Plus while Turner is the queen of plants and uses in the pacific northwest, you'll only get a tenth of what she knows on any given plant. Kallas and Thayer go into much more detail, have numerous pictures, and lead their readers toward success. With Turner you'll get one good picture in one stage of growth. Through experience I've found that just isn't good enough. She does have more plants in her books than Kallas and Thayer but when you cover them in less detail that is to be expected. To be fair to Nancy I don't get the impression that these were designed specifically for foragers. All this being said I own them and wouldn't give them back if you paid me double what I paid for them.
Linda Runyan, The Essential Wild Food Survival Guide 3.8 stars, a good book.
Well first I do have some issues with this book: I'm not fond of the line drawings or black and white photos, she does edibility tests on wild foods and discovered many of them that way (which I'm not a fan of), and some of her descriptions are lacking in my opinion. All that being said she cans her wild foods, dries them for winter use, and lives off of wild edibles all year long successfully. She shares a lot of this knowledge with the reader in this book, and being a nurse myself I'm also able to relate to her thinking in a lot of ways. Plus her stories of using cat tail fluff as stuffing for a couch only to find out that it was infested with insect eggs was hilarious. She tells you all the mistakes she made so you don't have to repeat them. She will tell you to use two other good field guides along with hers. I would plan on not using hers at all for the pictures. I have issues with her lack of oversight on the pictures. I'm sure some will disagree but when Linda tells you in her video (by the same name) that her chickweed picture isn't very good it does bring to mind credibility questions.
Edible Wild Plants a North American Field Guide, by Elias and Dykemann. 3.5 stars
At one point in my very early stages I thought this book was the bomb. However, I would identify a plant, find it at times accidentally for the most part, and go "now what?" And that is the weakness of the field guide format in wild food literature (Thayer and Kallas do so much more for you). This book is almost the opposite of Linda Runyans in some ways. She doesn't give you good pictures but gives you some good details on what to do with the plant after you find it. This book gives you some good pitures, a brief description, and then says "your on your own kid." In Samuel Thayers "Foragers Harvest" he gives great descriptions between wood nettle and stinging nettle (both are edible when properly prepared). Thayer also happened to point out that this book actually has a picture of wood nettle and call it stinging nettle. I checked up on this, and lo and behold he was right. They have two pictures and one is wood nettle and one is stinging nettle. They are both listed as stinging nettle in the book. This tells me that the authors might not know all the plants as well as they should. Don't get me wrong I still like the book. But it does prove that wild food authors don't always use or know the plants their writing about.
Honorable mention goes to "Abundantly Wild" By Teresa Marrone. It is a wild food cook book. The pictures in the book are not great (though oddly beat many of the photos in supposed field guides) but I have read a few of the recipes and they look promising. I'll write a review about a year from now once I've put the book to the test. Until then I'll let you read the reviews on this book and make up your own mind.
I was also happy to see that one of the first plants covered was in my yard! This is not the book of a million plants, this is a book about teaching you how to approach wild edibles that are easily recognizable. Not the obscure stuff. This book hands down has the most popular edibles--most of the highlighted wild foods are found all over the US, and they are the types of "weeds" that you are likely pulling up from between your backyard pavers right now. I don't have to go to some local pond or arboretum. There are several different types in my back yard, and probably more once I start examining my "weeds" more closely. .For example, I've been pulling up chickweed forever--and at one point had considered leaving it as a ground cover, then pulled it up....and now its back except this time, it has a different face and purpose to me. I am now excited to have it. This book is awesome--I read the preface, intro and I am currently spending time in the chapters.
It is not the sort of book that is meant to be read through and shelved, but to be used as a casual reference. The pages seem to have a coating on them that makes them a little tougher. The plants are shown in detail with many pictures of the same plant in different growth stages and even different growing conditions. Also, poisonous look a likes are identified as well. I will spend some time in this book, and I believe the author has done something excellent. I am thankful that this is my first book....and I would recommend it to anyone who wishes to be introduced to the topic without hesitation. Even if I only get to "know" a few plants (meaning, I can identify them in my sleep at any stage, in any place) I will know those plants inside and out. (and yes...there are recipes for preparation even suggestions on tools to carry for gathering) You cant go wrong with this book.
PS: And the description of the flavors (at least according to the one plant I tried thus far) SPOT ON! I am now a HUGE fan of chickweed! Best greens EVER! Cannot wait to introduce it to my children's sandwiches.