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Product Identifiers

PublisherUniversity Press of Kentucky

ISBN-100813199069

ISBN-139780813199061

eBay Product ID (ePID)16060617267

Product Key Features

Book TitleForaging Kentucky : an Introduction to the Edible Plants, Fungi, and Tree Crops of the Southeast

Number of Pages272 Pages

LanguageEnglish

Publication Year2024

TopicSpecific Ingredients / Natural Foods, Life Sciences / Botany, Plants / Mushrooms, Regional

IllustratorYes

GenreNature, Cooking, Science

AuthorGeorge Barnett

FormatTrade Paperback

Dimensions

Item Weight20 oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

LCCN2024-002382

ReviewsDrawing on scientific studies, indigenous knowledge, folklore, and his own long experience, George Barnett has provided us with an informative and useful guide to some of Kentucky's most popular wild edibles, as well as several unheralded species that perhaps deserve more attention. His descriptions of some 50 herbs, fungi, and woody plants include wonderful photographs and detailed instructions for every step of the foraging enterprise, from how to find and harvest them to how to eat them. Anyone with any interest in foraging in and around the commonwealth should have Foraging Kentucky on their shelf., Barnett delivers an approachable, yet practical perspective on foraging in the region. He guides the reader with knowledgeable and personal experience-- along with over 200 descriptive photos--that will help the beginner forager to head out into the woods with confidence. This invitation to the wild of Kentucky, through mushrooms, edible plants and herbs, introduces the reader to the edible outdoors with notes of identification, safety, practical uses, sustainability while also inspiring a reverence to the land. A must have for Kentucky foragers!, Barnett delivers an approachable, yet practical perspective on foraging in the region. He guides the reader with knowledgeable and personal experience--along with over 200 descriptive photos--that will help the beginner forager to head out into the woods with confidence. This invitation to the wild of Kentucky, through mushrooms, edible plants and herbs, introduces the reader to the edible outdoors with notes of identification, safety, practical uses, sustainability while also inspiring a reverence to the land. A must have for Kentucky foragers!, Drawing on scientific studies, Indigenous knowledge, folklore, and his own long experience, Barnett has provided us with an informative and useful guide to some of Kentucky's most popular wild edibles, as well as several unheralded species that perhaps deserve more attention. His descriptions of some fifty herbs, fungi, and woody plants include wonderful photographs and detailed instructions for every step of the foraging enterprise, from how to find and harvest them to how to eat them. Readers with any interest in foraging in and around the commonwealth should have Foraging Kentucky on their shelves., Among its other virtues, this book is timely as foraging, herbalism, and sustainability movements are having a moment. Many of us from the Appalachian region, in particular, are looking for ways to connect with our heritage in progressive ways and are nurturing a 21st century folk revival focused on the green world. If I'm right about this, that there is a folk revival brewing in the southern Appalachian region, then contemporary foraging schools are our places of worship and George Barnett's book, Foraging Kentucky , may well become one of our cherished sacred texts., This invitation to the wild of Kentucky, through mushrooms, edible plants, and herbs, introduces the reader to the edible outdoors with notes on identification, safety, practical uses, and sustainability while also inspiring a reverence for the land. A must-have for Kentucky foragers!, George Barnett shows that with this book he is not only knowledgeable, but has immeasurable wisdom about the forests and the wild areas of Kentucky. We should all consider ourselves lucky to have this edition to add to our library shelves. Foraging for food is at an all time high in popularity right now, and it is thanks to the hard work and dedication of people like George., If you care about eating local and living lightly on the land, Foraging Kentucky needs to be in your backpack. This book is an important reminder that our Commonwealth is a place of incredible abundance, if we learn to simply recognize it. Barnett invites us to slow down, discover our natural heritage, and indulge in the common wealth that our land offers., While covering awesome native food plants like hickory and eastern camas, it's nice that George also includes non-native foods like wineberry and autumn olive. Combining wild edible plants and edible/medicinal mushrooms makes this book stand out in a fun and exciting way!

Dewey Edition23

Dewey Decimal581.63209769

Table Of ContentPreface Introduction Disclaimers: Harvesting & Consuming Wild Foods Safely Wild Mushroom Preservation Techniques 1. Part One: Herbaceous Plants Spring Beauty / Claytonia virginica Chickweed / Stellaria spp. Wild lettuce / Lactuca spp. Violet / Viola spp. Aniseroot & Sweet cicely / Osmorhiza spp. Wild Hyacinth / Camassia scilloides Wood Nettle / Laportea canadensis Wild/Field Garlic / Allium vineale Common Dittany / Cunila origanoides Toothwort / Cardamine spp. Garlic Mustard / Alliaria petiolata Tawny Daylily / Hemerocallis fulva Wood Sorrel / Oxalis spp. Wild Bergamot / Monarda fistulosa Wintergreen / Gaultheria procumbens 2. Part Two: Mushrooms Morel / Morchella spp. Turkey Tail / Trametes versicolor Chanterelle / Cantharellus spp. Puffballs / Lycoperdon spp. Oyster / Pluerotus spp. Eastern Hemlock Reishi / Ganoderma tsugae Black Trumpet / Craterellus fallax Chicken of the Woods / Laetiporus spp. Wood Ear / Auricularia fuscosuccinea Indigo Milkcap / Lactarius indigo Hen of the Woods / Grifola frondosa Lion's Mane / Hericium spp. 3. Part Three: Woody Plants Eastern Black Walnut / Juglans nigra Hickory / Carya spp. American Beech / Fagus grandifolia Sassafras / Sassafras albidum American Persimmon / Diospyros virginiana Hackberry / Celtis spp. Eastern White Pine / Pinus strobus Serviceberry / Amelanchier spp. Elderberry / Sambucus spp. Black Locust / Robinia pseudoacacia Eastern Redbud / Cercis canadensis Autumn Olive / Elaeagnus umbellata Eastern Red Cedar (Juniper) / Juniperus virginiana Pawpaw / Asimina triloba Blueberry & Black Huckleberry / Vaccinium spp. & Gaylussacia baccata Black Raspberry / Rubus occidentalis Wineberry / Rubus phoenicolasius Mulberry / Morus spp. Oak / Quercus spp. Afterword: Become a mycorrhizal species Acknowledgements Recommended Reading Glossary Bibliography Index

SynopsisWith rich soils, thousands of creeks, and twelve major river basins, the state of Kentucky is abundant with wild edibles that not only are delicious but also can be useful for medicinal purposes. Various species of wildflowers such as spring beauty, edible fungi like chanterelles, and tree crops such as hickory nuts may be foraged and pickled, steamed, candied, or stir-fried to create an enticing, healthy, and substantial meal. Foraging Kentucky is an expansive beginners' guide to safely and ethically foraging in the state. The species covered in the book are divided into three categories: herbaceous plants, fungi, and woody plants. Author, forager, and environmental educator George Barnett shares his extensive knowledge on the proper identification of the featured species, where and when they grow, and how to harvest and prepare them for consumption. Complete with high-definition color photographs, recipes, and short history lessons, this guide is chock-full of crucial information for readers who want to forge an enlightening relationship with the delectable foods naturally available in Kentucky's great outdoors.

LC Classification NumberQK98.5.K6B37 2024