Wild Garlic Notebook: A Foraging and Photographic Identification Guide
Covers its past and present uses as food and medicine. Including the folklore, recipes, nutrition and safety.
Also included is a simple botanical profile and photo identification guide.
Format: PDF download.
Become a safe, confident forager
For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.
I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.
I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone.
What others are saying…
“The scope, scholarship, references and wonderful photographs make these notebooks a brilliant resource and a source of constant pleasure. Thank you.” – Lynne Friedli
“An incredible asset to my foraging education.” – Liza Jasmina Stirling
“I have just started reading your wonderful notebook. I have a small amount of knowledge and find your extensive writings absolutely absorbing.” – Mandy Conway
“I just love the notebooks. They are very informative and useful.” – Angie Woodard
“I’m loving all the notebooks! Great quality images and fascinating histories of medicine, folklore, cookery.” – Angela Goddard
About the Author
Robin Harford established his wild food foraging school in 2008, and his foraging courses were recently voted #1 in the country by BBC Countryfile.
He is the creator of eatweeds.co.uk, which is listed in The Times Top 50 websites for food and drink.
Robin has travelled extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures, and his work has taken him to Africa, India, SE Asia, Europe and the USA.
He regularly appears on national and local radio and television. He has been recommended in BBC Good Food magazine, Sainsbury’s magazine as well as in The Guardian, The Times, The Independent, The Daily Telegraph etc.
