On 2009-11-29 Sung Park, wrote: Focusing on the Great Plains, Young, a naturalist at the Chet Ager Nature Center in Lincoln, Nebr., tells us where to find and how to use various plants. ``When I was growing up in Nebraska, many families still used wild plants on a regular basis, and as a child, I helped my mother gather greens in spring and make wild fruit jams and jellies in autumn. When I had my own family, I carried on these traditions,´´ she explains. And why? ``Not only are certain wild plants nutritious and tasty,´´ she notes, but ``the gathering of them involves the important processes of exploration, discovery and learning. . . . Certainly, garnering part of one´s living from wild things creates a keen awareness and appreciation of the natural world and its cycles.´´ And so, we learn what to do with stinging nettles: dry them, pulverize them into powder, make noodles from them, or freeze them for future use. With mulberries: bake pies, stew jams, bake cookies; and more of the same for nuts, fruits, vegetables and various plants. Young´s book awakens curiosity about the uses of nature, and it also rouses respect--she doesn´t want to tamper with wild things, but merely to borrow some of their bounty. . And summed up by saying Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains. Currently Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains has an overall rating of 10 over 10.
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University of Nebraska Press claimed For nature lovers as well as cooks, there´s plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring and following the sequence of harvest through the late fall, Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains.
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