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The forager chef's book of flora : recipes and techniques for edible plants from garden, field, and forest / Alan Bergo.

by Bergo, Alan, 1985-

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Chelsea Green Publishing, 2021.

Cooking (Vegetables)

Wild plants, Edible.

9781603589482 (hc.)

Alternate title:

Flora : recipes and techniques for edible plants from garden, field, and forest

277 p. : col. ill. ; 27 cm.

Includes index.

Verdant : greens bitter and sweet -- Abundant : vegetables wild and tame -- Aromatic : herbs, flowers, and alliums -- Nourishing : nuts, grains, and starches.

"'The forager chef's guide to flora' explores some of the most exciting ingredients available today -- but more importantly, it gives home cooks and chefs alike a whole new way of seeing and thinking about all vegetable ingredients -- by looking at them through a trained forager's eyes. Over the past fifteen years, Minnesota chef Alan Bergo has become one of the nation's most exciting and resourceful chefs. Watching wild plants grow and searching for new edible parts of familiar plants transformed his culinary style, similar to how the nose-to-tail movement affected the way chefs consider animals. Now when Bergo sees squash in the garden, instead of waiting for them to ripen, he harvests some while they are still green, and the shoots, flowers, and young greens too. In 'The forager chef's guide to flora,' Bergo shows how understanding the properties of leaves, stems, roots, and flowers can inform how you prepare something exotic-like the head of an immature sunflower-as well as more common vegetables like broccoli stems or eggplant.

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