This study discusses 100 plants from the upper Midwest, detailing their edible and medicinal uses. Each monograph lists the plant's descriptive features, habitat, chemical constituents, edibility, medicinal uses, and cautions for use. The medicinal section shows how the plant has been used by various cultures throughout history. Extensive introductions, glossary, 800+ bibliographic references, indeed, and 48 pages of color plates.

An authoritative and easy-to-use reference to the medicinal and edible properties of wild plants from throughout the upper Midwest. An essential guide for anyone interested in natural healing.

Learn to identify wild berries and fruits with this handy field guide, organized by color. Get the popular field guide by expert author Teresa Marrone, and get started on your way to becoming a forager. Teresa has been gathering and preparing wild edibles for more than 20 years, and she shares her foraging experience with you. Use this book with confidence as you learn about nearly 200 species found in Minnesota, Wisconsin, and Michigan. The species are organized by color and then by form, so when you see a red berry, go to the red section to learn what it is. Book Features Species organized by color, then by form Full-page photos and insets showing each plant’s key identification points Interesting tidbits about the plants’ many uses Range maps, ripening calendar, and more Nearly 200 wild berries and fruits in Minnesota, Wisconsin, and Michigan Learn what’s edible and what to avoid with this easy-to-use field guide. Fact-filled information contains the particulars that you want to know, while full-page photographs provide the visual detail needed for accurate identification.

“This comprehensive, accessible, full-color guide includes plant profiles, step-by-step instructions for essential herbal remedies and seasonal foraging tips.” —Natural Awakenings Chicago In Midwest Medicinal Plants, Lisa Rose is your trusted guide to finding, identifying, harvesting, and using 120 of the region’s most powerful wild plants. You’ll learn how to safely and ethically forage and how to use wild plants in herbal medicines including teas, tinctures, and salves. Plant profiles include clear, color photographs, identification tips, medicinal uses and herbal preparations, and harvesting suggestions. Lists of what to forage for each season makes the guide useful year-round. Thorough, comprehensive, and safe, this is a must-have for foragers, naturalists, and herbalists in Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Ohio, and Wisconsin.

Describes Chippewa techniques of gathering and preparing nearly two hundred wild plants of the Great Lakes area and provides information on their medicinal usage and botanical and common names. Bibliogs

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

More than 370 edible wild plants, plus 37 poisonous lookalikes, are described here, with 400 drawings and 78 color photographs showing precisely how to recognize each species. Also included are habitat descriptions, lists of plants by season, and preparation instructions for 22 different food uses.