From acorns, cactus, and yucca to mesquite, manzanita, and lamb¿s quarter¿Foraging California guides readers to the edible wild foods and healthful herbs of the Golden State. Organized by plant families, this book is an authoritative guide for nature lovers, outdoors enthusiasts, and gastronomes. This guide also includes: ·Species ranging from herbs to trees ·Forager notes and expert advice on identifying, preparing, freezing, drying, storing, and cooking wild edibles ·Tools, techniques, and foraging etiquette ·Recipes to prepare at home and on the trail