This is a classic work on gathering food from the wild.

An entertaining read. Euell Gibbons has an engaging way of writing about his subject, gathering from the wild for food and medicine.

This is geared toward the east coast of the United States, but many of the plants mentioned are universal. Written in 1962, I'm thinking that times have changed, and some of the plants in this book may be protected species. It is not encouraged in this day and age. Plants gathered in the way Gibbons talks about, for personal use, will not suffer much, certain kinds of harvesting can be beneficial. I don't think there is a real danger that many people in this day and age will go to the trouble and work of gathering, preparing and cooking most of the wild plants herein.

He gives a description of each plant, where it is found, what its uses are, and several ways to cook it. The recipes are not formal, more like someone talking to you. He also mentions several forms of wild meat, such as frog legs, turtle, opossum, groundhog, bluegills, and more. I enjoyed this read, and I think anyone who likes food and cooking and the idea of sustaining themselves without a grocery store would enjoy it as well. Will I go out and gather wild food regularly? Probably not. I've made dandelion wine, salad and roasted roots. Although they were edible, the work involved did not match the payoff of flavor. I have also gathered elderflowers, which was most definitely worth the time and effort, but time and effort are hard to come by. As for digging cattails, or day lilies and hunting down other wild plants for a salad or vegetable, well, I am happy with Farmer's Market. ( )

Ever since the first time I used the detailed instructions to make many pints of utterly wonderful maple syrup... mostly Manitoba maple (box elder) because Euell Gibbons accurately assured us that it was quite as good as sugar maple... and learned to identify hedgerow asparagus, I've had a soft spot for this book. That was 50 years ago -- I was 12. Stalking the Wild Asparagus really is a classic that every forager needs to read, and it richly rewards the reading. ( )

There are reasons why humans spent hundreds of years domesticating the plants that they did, which you'll find out if you try plants from this book. The edible plants that we've left to the wild are often harder to prepare and don't taste as good as the ones we know. Still I find it thrilling to be able to recognize edible plants and know how to prepare them and I owe it all to this book. ( )