Roger Phillip’s Wild Foods Features lots of little known Wild Edibles
For several years now we have been eating and preparing wild foods. Every spring, we look forward to the spring greens and morels. And then summer and fall come with all the fruits and nuts and berries.
Throughout our foraging experiences, we have relied on several guide books for our knowledge of wild edibles, and we’re always on the look out for new information.
This year at the library, we found a book called Wild Food. It’s written by an Englishman named Roger Phillips.
Usually the guide books have all the same plants that we are already familiar with and usually the guides aim to be a complete reference on the topic. Philip’s Wild Food does not aim to do this.
The book is not a comprehensive book of all the wild edibles out there. But instead, it’s a great resource for edibles that some people might be unaware of, especially if they are depending on the standard guides on the subject.
It has a section devoted to the seaweeds which I have not seen in the other wild plant books. It also has a great section on mushrooms that makes me want to take a class in mushroom identification, so I can try some of these delicious looking recipes.
Bring on the Spring
This book has really got me looking forward to the spring and all the spring wild edibles that come with it. Here in the north, we are only just starting to see glimpses of new growth and a receding of winter weather.
Sure, there are some winter wild edibles, but they are not as plentiful. I am ready for the spring wild hunt. I am ready for the fresh greens.
If you are a wild foods adventurer, Phillip’s Wild Food is not an identification book. For that I would recommend, a field guide or a class. Instead, this book will give you some great ideas to prepare wild foods and will introduce you to some edibles that you may never have realized were right in front of you the whole time. Take quickweed (Galinsoga ciliata), for example. This plant overtakes a portion of my garden every year and I never knew it was an edible. Instead of just weeding it out, this year, quickweed will be quick-ly eaten for dinner. Maybe a soup?
And all thanks goes to Philip’s Wild Foods for turning me on to this plant. I highly recommend the book, if just for inspiration alone.
Do you have a wild plant that you’re looking forward to harvesting this year? If so, we’d love to hear about it.