Encyclopedia Edible Wild Plants

of top chefs. With their wealth of vitamins, minerals and trace elements, they are valuable for health and far superior to cultivated vegetables. The book describes over 2000 plant species of Central Europe that have ever been used in nutrition. The authors evaluate all currently available studies, research and experience. Classified by leaf shape, each plant species is described according to its occurrence, flowering time and use in nutrition, with detailed instructions for preparation. Each plant portrait lists and explains the currently known ingredients and healing effects, as well as the danger of confusion and the effects of toxic components. With around 650 first-class colour photos and 450 plant drawings for easy identification.