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From spring dandelions to autumn sloe berries, and including wild garlic, samphire, chanterelles, and even grasshoppers, the countryside is brimming with edible treasures year-round. The UK’s leading forager, John Wright, guides us in discovering which species are available, how to identify them, and the best ways to store, use, and cook them. Fully illustrated, this essential guide includes tips on equipment, conservation advice, and information on what to avoid, making it a must-have for anyone interested in wild food.
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