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Wild Grape Leaf page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender

Mallow

Mallow (Malva neglecta) By the way you can eat it along with the leaves and immature seeds. From our book Foraging & Feasting: A Field Guide and Wild Food Cookbook

Lemon Balm (Melissa officinalis)   Lemon Balm Plant Identification page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook  by Dina Falconi; illustrated by Wendy Hollender.

Lemon Balm (Melissa officinalis) Lemon Balm Plant Identification page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Shirley Poppy (Papaver rhoeas) Foraging Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Egyptian Onion

A limited edition giclee print of the Egyptian Onion Plant Identification Botanical Page. Printed on watercolor paper with archival inks and matted. All prints are signed by the artist Wendy Hollender. Available in sizes: 8 x 10 inches and 9 x 12 inches

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Foraging & Feasting Limited Edition Print - Blueberry

Blueberry Highbush (Vaccinium corymbosum) Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Wood Sorrel - a Vitamin C rich wild and abundant edible // from Foraging and Feasting

Paddy's day with Wood Sorrel! This tart, refreshing, vitamin C-loaded wild edible can be eaten raw in salad, or blended into pesto, dip or dressing. Muddle it into a drink or add it to.

ANISE HYSSOP (Agastache foeniculum) Plant Identification page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook

ANISE HYSSOP (Agastache foeniculum) Plant Identification page from our book Foraging Feasting: A Field Guide and Wild Food Cookbook

Spearrmint (Mentha spicata) from Foraging & Feasting: A Field Guide and Wild Food Cookbook, by Dina Falconi; illustrated by Wendy Hollender

Spearmint (Mentha spicata) from Foraging & Feasting: A Field Guide and Wild Food Cookbook, by Dina Falconi; illustrated by Wendy Hollender

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Chickweed: A Weedy Super Food

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Comfrey

Comfrey (Symphytum officinale) Plant Identification page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

Field Garlic (Allium vineale) Scientific name is Allium vineale of the Amaryllidaceae family. Use the leaves of this feral prolific perennial as you would chives and scallions. Think of the bulbs & bulblets as mini onions; lovely to cook with or to add to ferments.  To help you identify the plant correctly, please see below the Field Garlic Plant Identification page from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.

100% Online FREE Detox Guide E-Course

Field Garlic (Allium vineale) Scientific name is Allium vineale of the Amaryllidaceae family.

Blueberry Highbush. These are pages from the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender. Published by Botanical Arts Press. Learn more about the book and how to purchase at www.botanicalartspress.com.

A limited edition giclee print of the Blueberry Plant Identification Botanical Page. Printed on watercolor paper with archival inks and matted. All prints are signed by the artist Wendy Hollender. Available in sizes: 8 x 10 inches and 9 x 12 inches

Lamb's Quater (Chenopodium album) The leaf has a deep green, spinach-like flavor (it's an ancient spinach relative); very nutritious: high in calcium, iron, beta carotene, vitamin C. Look for it growing in full to part sun and prefers well drained fertile soil; although tolerates many soil types. Found in gardens, cultivated fields, disturbed land, and vacant lots. Size: 1–5’ tall by 1–2 ½’ wide Reproduces by: Seed Cautionary Note: Contains oxalic acid; can concentrate nitrates

Selected pages from the book Foraging and Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and Illustrated by Wendy Hollender. These Plant Identification Pages are useful when identifying Wild Edible Plants in the field.

It's the time of year when warming herbal infusions, such as this Nettle Chai, make everything better:  Nettle Chai — a tasty, warming, nourishing brew with immune supportive herbs that is perfect for these cold, damp days.  Foraging and Feasting

Spring Nettle Plant Map from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender

(1) Gallery.ru / Фото #7 - Ботаника в картинках - Vladikana

A limited edition giclee print of the Rose Plant Identification Botanical Page. Printed on watercolor paper with archival inks and matted.

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