Southern California Food Plants: Wild Edibles of the Valleys, Foothills, Coast, and Beyond

Product Description

Designed as a primer to the wild edible plant life of southern parts of the state, Southern California Food Plants is a booklet (52 pages) best serving the hiker, camper, hunter, or prepper, whom desires a fact-based overview to 50 common regional wild edibles. Not a fancy recipe book designed for the coffee table, nor a collection of homey antidotes well suited for bedtime reading, but rather a publication for the cargo pocket, backpack, glovebox, or bug-out-bag, SCFP is written with a clear, uncomplicated, and just-the-facts type of approach: think CliffNotes.

Every profile is accompanied by 1-2 color photos, common and scientific names, and sections describing the plant's range and habitat, edible use and preparation, and medicinal use and cautions (if pertinent). Readers will also find each plant's sustenance rating (low, medium, or high) and county-by-county California location maps (one for every profile) unique additions that separate it from other similarly-titled publications.

Plant list: Agave, Amaranth, Asparagus, Biscuitroot, Blackberry, Bluedicks, Bulrush, California Walnut, Cattail, Chia, Chokecherry, Cholla, Desert Lily, Elder, Evening Primrose, Fan Palm, Fennel, Ground Cherry, Jojoba, Lambsquarters, Lemonade Berry, Manzanita, Mariposa Lily, Mesquite, Miner's Lettuce, Monkey Flower, Nettle, Oak, Pinyon Pine, Plantain, Prickly Pear, Purslane, Ribes, Salsify, Serviceberry, Sorrel, Toyon, Tule, Watercress, Wild Carrot, Wild Gourd, Wild Grape, Wild Mustard, Wild Oats, Wild Onion, Wild Rhubarb, Wild Sunflower, Wolfberry, Yellow Nutsedge, Yucca.

Printed and bound in the USA.

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