Alaska's Wild Plants, Revised Edition - 2nd Edition by Janice J Schofield (Paperback)

About the Book

"An introductory field guide to the most common edible plants in Alaska, including photographs and information on each plant's botanical name, harvesting direction, food and medicinal use, and more"--

Book Synopsis

With bright color photographs and completely up-to-date information, this authoritative guidebook introduces adventurers and harvesters to more than 80 of Alaska's most common wild edible plants.

Alaska's Wild Plants is the perfect guide to tuck in your backpack as you explore Alaska's lands. Now reorganized to be more user friendly with a new introduction to foraging, this informative book will help you discover the bounty of the land and its plants around you.

• Understand basic principles to foraging and easy plant preparations.
• Learn about each plant's nutritional content, and medicinal and culinary uses.
• Discover the habitats where the plant can be found and how to harvest it correctly.
• Identify the plant's physical characteristics with an accompanying color photograph.
• Find more expert sources to continue your plant education.

For explorers, foragers, harvesters, or just the casually interested, this book will help readers recognize Alaska's most common edible plants, including chickweed, high bush cranberry, crowberry, sweet gale, and more.

Review Quotes

"Herbalist Schofield has created the perfect guidebook, complete with beautiful photography of the 130 plants. It is packed with ID and foraging information, yet small enough to tuck in a backpack as you explore anywhere in the Far North. Color coded according to habitat, such as marsh, meadow, tundra, the user-friendly style discusses principles of harvesting responsibly, and both medicinal and culinary uses with nutritional content. For example, rhodiola (Rhodiola rosea) increases endurance but it also goes into salads, soups, and casseroles. Schofield's take on the safety of red elderberry (Sambucus racemosa) is to use the berries make lemonade and her special probiotic "beer," but only after the toxic seeds have been removed. "-- "American Herb Association Quarterly"