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An easy guide to growing wild food at home, foraging is now a common hobby for culinary enthusiasts, with wild garlic and mushrooms making their way onto many a plate. But you have to know what you are doing. Eating fresh wild food can be dictated by geographic position, and be limited by the forager's knowledge of how to identify the plants. This first-of-a-kind book shows you how to grow 30 edible wild plants at home, care for it, with advice on how to eat it and the types of wildlife that are likely to be attracted to each plant. There are some recipes for each to showcase the culinary potential including Borage Borek, Pink Clover Lemonade, Nettle Tagliatelle, Sea Kale with a Date and Yoghurt Dressing, Quick-Pickled Samphire and Summer Veg, Juniper-Crusted Pork Chops with Mustardy Cannellini Beans, Pork and Wild Fennel Burgers, Gin and Lime Granita with a Sweet Violet Syrup, Crushed Roasted New Potatoes with a Watercress Dressing, Perennial Wall Rocket and Chaard Lettuce Picada, Water Mint Pesto, Dandelion Salad and Horseradish Pickled Cucumbers among them. From dandelions and sugar beet, hops and chickweed, common elder, water mint, lesser burdock, wild marjoram to wood sorrel, common lime and fennel, the introduction covers safety and the law, environmental considerations to getting started using a pot or container and how small-scale gathering will help us all venture back out into the wild. Beautifully decorated and designed and packed with colour photos, 158pp.