The Encyclopedia of Edible Plants of North AmericaNature offers a lush variety of healthful, intriguing, and delicious gruits and vegetables that don't require a gardener's green thumb to enjoy, yet most Americans limit themselves to about 60 or so fruits, vegetables, nuts, and grains. From horsetails, ferns, and conifers toshrubs, vines, and herbaceous s pecies, this guide describes how to find, identify and use hundreds of plants as tasty morsels. |
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Contents
Lycopods and Horsetails Lycopodiophyta and Equisetophyta | 15 |
Cycads and Conifers Pinopfiyta | 24 |
Flowering Plants Magnoliophyta | 38 |
Copyright | |
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Common terms and phrases
acid Africa alkaloids antispasmodic Ariz aromatic Asia Asian species astringent Baja bark berries bitter boiled Calif change of water commonly condiment contain an essential depurative diaphoretic diuretic dried eaten by Indians eaten cooked eaten raw edible raw emmenagogue emollient Endangered species escapes from cultivation essential oil Etymology unknown European expectorant fermented flavor fleshy following species food by Indians fruits glucoside grains Greek Greek name green grown introduced from Eurasia juice known Latin name leaves are edible medicinally minerals mucilage native and species native species naturalized from Eurasia niacin North America occasionally pickled planted as ornamentals planted for ornament Poaceae pods poisoned protein pulp raw or cooked rhizome ripe roasted roots salads saponin seeds sometimes planted soups species are eaten species are planted species introduced starch stems substances sugar sweet tannin tender Throughout tonic toxic tree tubers vegetable vitamin vulnerary W. N.Am wild young leaves young shoots