Foraging Books

With so many foraging references available on the market today, it can be a daunting task to know where to start. Don’t worry! I created this list based off of books that I personally own or from authors who’s work I appreciate. I’ve spent countless hours examining their pages and practicing my knowledge in the field. They’re arranged in order from a good beginner’s guide to increasingly more advanced. Although I would consider them all great for the beginner. Naturally, my own book is on top of the list. Yes, its bias. But hey, it’s my website ;] Start building your confidence today with your own reference library! -Hank


Featuring 26 of the most common and easy to identify wild edible plants of the Pacific Northwest. Discover their edible parts, seasons, habitats, history, uses and poisonous look-alikes all in the palm of your hand! Its convenient size and easy-to-use format make this field guide the perfect forager’s reference to use in all your northwest adventures. Happy Foraging!
-New Features!
-72 pages
-Over 100 full-color images
-Measuring 3.5″ x 5″

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“Edible Wild Plants provides what you really need to know to have your own wild food adventures. Whether a beginner or advanced wild food aficionado, gardener, chef, botanist, nutritionist, scientist, or a dieter with special needs, this book is for you. Author John Kallas gives you unprecedented details, maps, simple explanations, and multiple close-up photographs of every plant covered at every important stage of growth. You learn that a plant is not only edible but when, why, and how it is. He can turn you into a successful, well-fed, and happy forager anywhere in North America.”

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“Doug Benoliel provides more than 65 thorough descriptions of the most common edible plants of the Pacific Northwest region, from asparagus to watercress, juneberries to cattails, and many, many more! He also includes a description of which poisonous “look-alike” plants to avoid — a must-read for the foraging novice. Features include detailed illustrations of each plant, an illustrated guide to general plant identification principles, seasonality charts for prime harvesting, a selection of simple foraging recipes…”

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“This classic, bestselling field guide features 794 species of plants commonly found along the Pacific coast from Oregon to Alaska, including trees, shrubs, wildflowers, aquatic plants, grasses, ferns, mosses and lichens… 1100 color photographs; more than 1000 line drawings and silhouettes; clear species descriptions and keys to groups; descriptions of each plant’s habitat and range… Rich and engaging notes on each species describe aboriginal and other local uses of plants for food, medicine and implements…”

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“A detailed guide to 41 of the most widespread wild foods in North America, covering how to find and identify them, which parts are used, when and how to harvest them, and how to prepare them for the table. The cultural and natural history of the plants are also discussed. There is no overlap between the plants covered in this book and The Forager’s Harvest.”

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“A guide to 32 of the best and most common edible wild plants in North America, with detailed information on how to identify them, where they are found, how and when they are harvested, which parts are used, how they are prepared, as well as their culinary use, ecology, conservation, and cultural history.”

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“This comprehensive book explains what an herb is, identifies which parts are collected and prepared, and describes different uses for each—from cooking and medicine to beauty treatment, aromatherapy, and crafts. Essential details of the species’ size, habitat, and natural range complete every entry, and a concise glossary explains technical and scientific terms.”

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“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.”―Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

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The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”–Katrina Blair, author of The Wild Wisdom of Weeds

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“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment.” ―Evan Mallett, chef/owner, Black Trumpet bistro; author of Black Trumpet

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“This book is an excellent listing of the edible plants of the Rockies. It provides recipes for the preparation of beers and wines, jams and preserves, the cooking of greens and the preparation of dyes, as well as brief histories of the plants’ uses by historic and prehistoric peoples. The book contains drawings of the plants in their flowering or fruiting state and lists them by common name as well as scientific name for ready reference.”

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“With more than 700 mushrooms detailed with color photographs and descriptive text, this is the most comprehensive photographic field guide to the mushrooms of North America. The 762 full-color identification photographs show the mushrooms as they appear in natural habitats. Organized visually, the book groups all mushrooms by color and shape to make identification simple and accurate in the field…”

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