Today, few people are aware of the variety of edible herbs, fruits, and berries that nature has to offer. Fields, forests, and meadows provide many classics, such as wild garlic, sorrel, nettle, sloe, rose hip, blueberry, and hazelnut, from which delicious juices, jams, cakes, spreads, creams, and chutneys can be made. Some wild herbs, like chamomile or hawthorn, are also believed to have healing properties. Marion Wick presents numerous wild plants and their culinary uses, offers tips on the ideal time for foraging, and explains what to consider during preparation. The range of recipes includes wild garlic pesto, dandelion salad, as well as liqueurs and candies.