As Katie Letcher Lyle says, "The thrill of foraging is getting something for nothing." And, as she points out, it often does take you to beautiful places, from sandy beaches to wild flower-filled meadows and cool woods. Lyle crams a substantial amount into this field guide and cookbook. For 55 edibles, you learn what to look for, supported by drawings and some color photos, plus history, lore, and a recipe or two for each wild treasure. This book seems sturdy enough to survive many seasons in your backpack. Written for an American audience, it can also serve foragers in Canada and, to some degree, Europe, as it includes mushrooms, fruits, and greens found in this milieu as well.
Lyle's twelfth book is an illustrated guide to common edible wild plants of North America. It is divided into chapters on green things (such as asparagus, chicory, dandelions, milkweed, mustard, watercress, and wild onions and garlic); mushrooms; fruits; flowers and herbs; nuts; and what she calls miscellaneous foraging (Indian corn, Jerusalem artichokes, wild rice, horseradish, sassafras, ginseng, etc.). Each of the 51 listings of wild plants contains a description of the plant and information on where and when it can be found, along with plant history and lore. Each entry also presents a black-and-white drawing and recipes. George Cohen