The Scout's Guide to Wild Edibles. Mike Krebill

during hard times to highly prized cuisine offered in the finest restaurants. The bandana around her neck is to honor her friend, wild food author and legend Euell Gibbons, who did much to popularize foraging.

       TABLE OF CONTENTS

       INTRODUCTION

       WILD PLANTS

       Amaranth

       Asparagus

       Autumn Olive

       Black Raspberry

       Black Walnut

       Blueberry & Huckleberry

       Burdock

       Cattail

       Chokecherry

       Dandelion

       Japanese Knotweed

       Lambsquarters

       Mayapple

       Milkweed

       Mulberry

       Oak

       Oxeye Daisy

       Pawpaw

       Persimmon

       Plantain

       Pokeweed

       Purslane

       Serviceberry

       Shagbark Hickory

       Sheep Sorrel

       Siberian Elm

       Silver Maple

       Stinging Nettle

       Sumac

       Sunroot

       Wild Grape

       Wild Plum

       Yellow Wood Sorrel

       WILD MUSHROOMS

       Chanterelle

       Giant Puffball

       Hen of the Woods

       Morel

       Oyster Mushroom

       Scotch Bonnet

       Sulfur Shelf

       PROJECTS & ACTIVITIES

       A Backpacking Make-Lunch Challenge

       Cracking & Shelling Hickory Nuts

       Fabulous Fruit Leather

       How to Process Acorns

       How to Process Black Walnuts

       Mushroom Foray & Tasting

       Persimmon Taste Test

       Preparing Dandelions for Cooking & Baking

       The Sumac Lemonade Challenge

       Toasted Silver Maple Keys

       RECIPES

       BABWA Quick Bread

       Burdock Kinpira

       Cattail Mock Pulled-Pork BBQ

       Cinnamon Black Walnut Ice Cream

       Dandelion Donuts

       Dandy Burgers

       Double-Good Blueberry Pie

       Garden Weed Quiche

       Microwave

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