How to Cook Foraged Foods without Dying: 100 Recipes Featuring Wild, Edible Plants and Mushrooms

Transform your foraged finds into unforgettable dishes with this collection of recipes that showcase the bold flavors of wild greens, mushrooms, herbs, seeds, fruits, and more.

Once you find the wild edibles you've been looking for—either out in nature or at the or at the farmers' market—what do you do with them? This guide for home cooks is filled with 100 delectable, accessible recipes that bring forth the unique flavors of uncultivated foods. It features a curated selection of 50 popular, widely available wild ingredients—herbs, seasonings, greens, nuts, seeds, mushrooms, and fruit—all presented with easy-to-achieve recipes that evoke classic dishes, including some shared by a diverse array of well-known chefs and foragers such as José Andrés, Gabrielle Cerberville (@chaoticforager), and Bryan Voltaggio. Recipes include:

• Stinging Nettle Spanakopita
• Saffron Coconut Curry with Lotus Seeds
• Chamomile Cake with Lemon Cream Cheese Frosting
• Hearty Oyster Mushroom Bolognese
• Zingy Crabapple Jelly
• And more!