Eat Weeds: A field guide to foraging: how to identify, harvest, eat and use wild plants

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A fascinating background to the historic uses of weeds, their medicinal properties and culinary delights. One way to ensure toxin-free dandelions is to allow them to grow in your own yard, and don't apply toxic chemicals to the plants.

Including helpful illustrations throughout, this engaging book gives readers the tools they need to forage edible plants. Here's more information from the Minnesota DNR on how to prevent the spread of invasives while foraging.Want to learn more about this and other topics related to permaculture, sustainability, and whole-systems design?

He is the author of the bestselling foraging book, ‘Edible and Medicinal Wild Plants of Britain and Ireland’.Learn to smell your way to an angled onion, bake weeds ‘n’ cheese pie, and safely harvest the juicy fruits of a prickly pear. Diego has been featured by Marie Claire, GQ Australia, Lonely Planet, the Sydney Morning Herald, and ABC, among other media outlets.

The class runs between March and October, allowing you to follow the plants through the seasons and in various habitats. Invasive species compete with Minnesota native plants and can cause damage to our soil and water quality. Then, when you do the weeding, you know which plants to dry for the kitchen, which to put in the salad, which to make into compost tea, and which to leave in the ground! Dandelions' status changed from food to weed when the culture of lawn grooming became a symbol of wealth and status. Robin Harford established his wild food foraging school in 2008, and his foraging courses are listed at the top of BBC Countryfile’s ‘Best foraging courses in the UK’.

Although there are dandelion look-alikes in sow thistle and cat’s ear, both lookalikes are also edible. Eat Weeds shows you how to engage with wild food sources, transforming your neighbourhood into an edible adventure. The roots may be tough to eat raw, but when dried and roasted can be a great coffee replacement, as a bitters ingredient, or added to soup.