The flavors of home

Introduces readers to the San Francisco Bay Area's abundance of edible wild plants and mushrooms, featuring instructions for identifying and enjoying 128 blossoms, berries, nuts, greens, mushrooms, and seaweeds. Detailed line drawings accompany each description of a plant's appearance, habitat, seasonality, and taste. Included are several recipes for dishes as varied as seaweed kim chee and madrone berry pudding. An emphasis on ethical gathering practices encourages foragers to harvest responsibly and sustainably.