Nature offers an immense treasure of valuable plants that possess healing properties and also taste delicious. Heide Hasskerl provides tips for identifying and collecting wild plants in this book. She describes tried-and-true recipes for making jams and jellies and explains the methods of tea fermentation and homemade wine production. Over 30 plants are presented in portraits, ranging from wild garlic to rose hips, dandelion, thyme, and wild raspberries to lemon balm. Each portrait includes unusual and promising recipe ideas such as sage spaetzle, baked elderflower, nettle pudding, wild strawberry soup, or meadow goat's beard casserole. Those curious about what nature has to offer for our cooking will find inspiration in this book.