The fields, woods, hedgerows, coasts, gardens and even wastelands of Britain and northern Europe are home to an abundant supply of edible plants that are good to eat raw, cook as a meal in themselves or use as culinary ingredients in a variety of dishes. "Food from the Wild" is an indispensable field guide to over 250 species of fruits, nuts and seeds, flowers, stems, leaves and shoots, herbs, roots, seaweeds and fungi found in the wild. Each entry includes: detailed information on size, appearance, occurrence and habitat; advice on harvesting, preparing and cooking the edible parts; intricate artworks providing visual reference to aid identification; and, how to avoid poisonous species that may look similar. This superb field guide to the wealth of edible plants that can be encountered on any walk provides you with the knowledge to select and sample the freshest and tastiest produce that nature has to offer.