Foraged Grown Healing Magical Recipes For Every Season

100 plant-inspired recipes to reconnect you with your body and the natural world. Foraged and Grown is a culinary journey through the seasons with recipes that highlight herbal ingredients and share their use in various historic folk traditions. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps to make all recipes accessible, this is the perfect cookbook for anyone curious about the natural world, cooking with more plants, or eating with the seasons.

Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.

Come along on a journey through the woods, over the fields and into the kitchen, to find nourishing ingredients to enjoy through the seasons. Wild Magic invites you to take a deep breath and reconnect with nature, discover the joy of seasonal eating and use the healing power of plants for self-care. From a fizzy drink of elderflower cordial to a warming bowl of mushroom noodles and melting wild garlic muffins to indulgent wild currant doughnuts, these 80 healing recipes and rituals that will make you fall in love with the wilderness that surrounds you in the city as the country, and embrace the beauty of slow living all year round.

That's not a weed--it's herbal medicine! Learn to use wild plants and herbs for food and DIY remedies in this illustrated guide from two expert herbalists. Millions of people are interested in natural and holistic health, yet many are missing out on the key ingredient: Nature itself! Rekindle your connection with the earth as you craft your own herbal medicine with 75 delicious recipes and powerful healing remedies. Herbalists Rosalee de la Forêt and Emily Han expertly guide you through the benefits of two dozen of the most important and commonly found wild plants-many of which you can easily grow in your own garden, if foraging isn't right for you. Detailed illustrations and beautiful photography ensure that you won't make a plant-identification misstep as you learn how to tend and properly harvest the plant medicine growing right in your own neighborhood. After reading Wild Remedies, you'll never look at your backyard, a public park, or any green space in the same way again. Instead of "weeds," you'll see delicious foods like Dandelion Maple Syrup Cake, Nettle Frittata, and Chickweed Pesto. You will revel in nature's pharmacy as you make herbal oils, salves, teas, and many more powerful remedies in your own kitchen.

Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.

The Witch’s Herbal Apothecary is a magickal book of recipes, rituals, and materia medica for reconnecting with the power and healing of Earth Magick. Author Marysia Miernowska is the Director of one of California’s most renowned herbal schools and named one of the “top 15 witches on Instagram” (@marysia_miernowska) by Huffington Post. Mother Earth is a living entity that holds great medicine to heal us physically and spiritually. However, in today's modern world, too many of us are separated from this source of nourishment. With the wheel of the year as a framework, you'll begin to understand the currents of nature and how to weave yourself back into this great web of life. Using the plants, seasons, and cycles as your tools, you will be able to tap into the potent Earth Magick of life, death, renewal, and rebirth. In harmony with the seasons, You will learn how to: Grow medicine Harvest from the wild or home garden Process plants Make remedies Each season opens a portal of magick that allows you to harvest the literal and spiritual gifts the Earth is offering at that time. The Witch's Herbal Apothecary will awaken the Witch inherent in every wild soul and guide her into an empowered relationship of healing and magick with the natural world.

Learn how to cultivate your own magical garden, begin your journey with folk herbalism, and awaken to your place in nature through practical skills from an experienced Appalachian forager and witch. Witchcraft is wild at heart, calling us into a relationship with the untamed world around us. Through the power of developing a relationship with plants, a witch—beginner or experienced—can practice their art more deeply and authentically by interacting with the beings that grow around us all. Bridging the gap between armchair witchcraft and the hedge witches of old, Wild Witchcraft empowers you to work directly with a wide variety of plants and trees safely and sustainably. With Wild Witchcraft, Rebecca Beyer draws from her years of experience as an Appalachian witch and forager to give you a practical guide to herbalism and natural magic that will share: -The history of witchcraft and Western herbalism -How to create and maintain your own herbal garden -Recipes for tinctures, teas, salves, and other potions to use in rites and rituals -Spells, remedies, and rituals created with the wild green world around you, covering a range of topics, from self-healing to love to celebrating the turning of the seasons -And much more! Wild Witchcraft welcomes us home to the natural world we all dwell in by exploring practical folk herbal and magical rites grounded in historical practices and a sustainable, green ethic.

Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.