The Encyclopedia of Edible Plants of North AmericaFrom horsetails, ferns, and conifers to shrubs, vines, and herbaceous species, this guide describes how to find, identify, and use hundreds of plants as tasty morsels. |
Contents
in This Book | 14 |
Cycads and Conifers Pinophyta | 24 |
Flowering Plants Magnoliophyta | 38 |
Copyright | |
5 other sections not shown
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 demulcent 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 vulnerary W. N.Am young leaves young shoots