Today, a nutrition trend is returning to what nature offers us, including wild-growing plants and herbs that have not been cultivated or chemically processed. From the variety of edible wild herbs, the kitchen guide presents delicious varieties that contain many vitamins, healthy active ingredients, and minerals, are common enough to find sufficient quantities for a meal, have no toxic look-alikes, and can be processed with ease. Additionally, the author provides a variety of recipe ideas for using the shoots, flowers, leaves, fruits, or seeds in green smoothies, delicate jellies, syrups, flower sugar, or herb salt, as well as in baked goods, desserts, salads, soups, side dishes, or snacks.