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Synopsis

A handy illustrated guide to the edible plant life available in Appalachia and other temperate areas during the spring. From sassafras to rhubarb, each entry includes instructions on where to find the plant, how to spot it, and the ways it is best eaten, often with recipes.
 
Plants include:
 
Morel
Asparagus
Wild onion
Wild garlic
Nettles
Wild radish
White mustard
Water cress
Horseradish
Chicory
Wild lettuce
Dandelion

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