Edible Wild Plants of the Carolinas: A Forager’s Companion Cajun bowls of shelled peas

bowls of shelled peas

The recipes perfectly balance old southern comfort foods with contemporary tastes in the South Carolina food canon

A 2005 South Regional Winner of the Tabasco Community Cookbook Award

You can cut them in different shapes—Erin prefers squares so there’s no scrap dough left

Edible Wild Plants of the Carolinas: A Forager’s Companion Cajun bowls of shelled peasForaging edible plants was once limited to specialists, survivalists, and herbalists, but it's become increasingly mainstream. Influenced by the popularity of the locavore movement, many restaurants feature foraged plants on their menus, and a wide variety of local foraged plants are sold at farmers markets across the country. With Edible Wild Plants of the Carolinas , Lytton John Musselman and Peter W. Schafran offer a full color guide for the