The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests

£6.495
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The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests

The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests

RRP: £12.99
Price: £6.495
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I think this is the best "all-rounder" foraging book and great for somebody who is just getting started. However, as I do not live near the sea, I travel around the UK on a narrowboat foraging the towpath hedgerows, I haven't yet, ahem, digested any of the sea-side delights the book has to offer. As this book has really inspired me to forage more I will be buying the hedgerows and mushrooms River Cottage handbooks. Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country’s foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You’ll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times

A frustration I have had with other books and blogs is that their delight with a wild food being edible blinds them to the fact it isn't worth eating. I've learnt to recognise these items as they invariably come with the recommendation that 'it makes a delightful omelette'. I love that John comes across a bit fussy - he has carefully curated a list of wild foods that are actually worth eating. This isn't a book of technically edible foods, but of foods worth eating, that will bring something interesting to your plate or drinks cabinet. There’s little he hasn’t found or tried, and this book is an excellent source of useful information.The monthly layout makes so much sense and makes the book very valuable. He provides the right amount of information for identifying everything he includes - where needed recommends caution. It's nice to be mostly confident you won't die.

John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, make rosehip syrup and cook a hop omelette. The bullace is a type of domestic plum that has naturalised in woody edge habitats. It looks like a large sloe. If comparative size is insufficient to assure you that it is a bullace, just taste one. If your mouth dries out and your cheeks shrink inwards, it’s a sloe.Then there are the stars of the autumn show, the mushrooms. There is a great sense of adventure to be had when mushroom hunting. Spotting a dark ring of grass on the other side of a valley might, on closer inspection, reveal a ring of mushrooms, or the fizz when entering a woodland clearing and finding 20 perfect penny buns. One might find an old friend that has proved elusive for years, such as the superb horn of plenty. And then there are those fungi that are inedible but still fascinating – the scarlet caterpillar club, earthstars and the blood red and frankly stinking devil’s fingers come to mind. There is a great sense of adventure to be had when mushroom hunting, such as the fizz when entering a woodland and finding 20 perfect penny buns



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