This book tames the incomparable taste of wild fruits. The result: extraordinary recipes featuring fresh ingredients from woods, fields, and meadows that will surprise both your palate and that of your guests. Organized by harvest season from April to November, Elisabeth Mayer and Michael Diewald offer delicious recipes for wild fruits of all kinds in their book "The Best Wild Fruit Recipes Sweet & Savory." A brief excerpt from the content will already make your mouth water: honey-candied wild garlic buds, barberry honey, or a delightful syrup made from juniper and forest berries will enchant not only bears but also berry lovers. A elderberry soup demonstrates that wild fruits can do more than just become jam. However, sea buckthorn jam, as well as grape and medlar jelly, are also worth a (sweet) temptation. Blue wild fruit tea, rowan berries.