Wild food foraging is becoming more popular as people become increasingly interested in eating local fresh food. Divided into wild plants, herbs, fruits, nuts, mushrooms, seaweeds and shellfish, "Foraging: Self-Sufficiency" has all the information you need as well as clear instructions to help you identify a wholesome and natural food source—all without spending a dime!
Photo Courtesy Skyhorse Publishing
Chickweed has abundant soft, bright green oval leaves.
Photo By Cotinis/Flickr
Meadowsweet has aromatic, dark green leaves with greyish-white undersides.
Photo By Pascal/Flickr
Perennial stinging nettles have upright stems and are covered with stinging hairs and somewhat heart-shaped, tooth-edged leaves.
Photo By Brewbooks/Flickr
Ground elder has long, medium to dark green leaves with fine-toothed edges.
Photo By Dave/Flickr