Backyard Foraging

March 4, 2013
Foraging is all the culinary rage these days, but the idea of harvesting backyard âshrooms for use in store-bought pasta and salads may be off putting to those scared of severe hallucinations. But Zachos, who leads foraging walks and teaches at the New York Botanical Garden, ushers the reader safely through the foliage where ants and beetles roam and into the enlightened land, where sheep sorrel, chickweed, dandelion, sumac, and prickly pear become edible parts on the most discerning palate. Unfamiliar edibles are described at length, with instructions for their harvest and preparation time when cooking. With such wholesome food comes also vindication: our parents really were wrong when they said we couldnât eat acorns.

June 15, 2013

Hungry for a healthy snack? While Musselman, et al., cover wild plants, certified horticulturist Zachos suggests you simply visit your yard, where you can nibble on cultivated landscape plants such as hosta or munch on some mulberries. With Zachos as your knowledgeable and witty guide, you will soon see common landscape plants and garden weeds, etc., as a smorgasbord of edible fruits, vegetables, flowers, roots, nuts, and fungi. Chapters cover general information about foraging plus profiles of edible plants arranged by plant part (greens, fruits, nuts and seeds, etc.), and offer some basic recipes and information on preserving your foraged fare. Each profile includes a short description of the plant, where to find it, and how to harvest and eat it, along with lovely color photos. Unfortunately, the profiles do not include USDA hardiness zones or regions in which the plants are commonly found. The book includes very brief, general content on cultivation, but since the plants are quite common, that data can be easily found elsewhere. There is also a short but excellent annotated list of additional sources of information. VERDICT Readers interested in local food and new tastes will enjoy this clear, well-illustrated guide to the culinary delights lurking nearby.--Janet Crum, City of Hope Lib., Duarte, CA

Copyright 2013 Library Journal, LLC Used with permission.

April 1, 2013
Sixty-five familiar plants you didn't know you could eat are the stars of this impressively comprehensive guide by horticulturist Zachos, who stresses the ease and elegance of foraging familiar plantsgreens, fruits, nuts, seeds, tubers, and fungiin yards and nearby environs. Safety first is the mantra when harvesting in the hood, Zachos instructs. She also provides a section on such necessary tools of the trade as bypass pruners and canning jars. She fully describes the categorically arranged 65 plants, from bamboo to redbud and ginkgo, providing how-to discussions on harvesting and preparation. Eye-catching sidebars on legality, quick plant identification, food-preparation tips, and more accompany the main text, which is abundantly illustrated with full-color photos throughout. Back matter includes instructions on freezing and dehydration and recipes for syrups, jams, alcoholic beverages ( Dandelion wine is the color of sunshine ), baked goods, and savory dishes.(Reprinted with permission of Booklist, copyright 2013, American Library Association.)