The Southwest offers a veritable feast for foragers, and with John Slattery as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants.  “No one has advanced wild foraging in the desert Southwest as much as John Slattery.” —Gary Paul Nabahn, director of the Center for Regional Food Studies, University of Arizona  The plant profiles in Southwest Foraging include clear, Clear, color photographs  - Identification tips  - Guidance on how to ethically harvest  - Suggestions for eating and preserving  A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Arizona, New Mexico, Texas, Oklahoma, southern Utah, and southern Nevada.   “No one has advanced wild foraging in the desert Southwest as much as John Slattery. His plant knowledge, ethics, and practices are becoming more relevant, if not necessary, for our collective survival.” —Gary Paul Nabahn, director of the Center for Regional Food Studies , University of Arizona   “A wonderful guide that will diversify our diets and lure us into the natural world.” —Brad Lancaster, cofounder of Desert Harvesters   “A must-have on the subject! Eloquent and replete with scientific acumen and stunning photos, this guide is a treasure.” —Carolyn Niethammer, author of Cooking the Wild Southwest “Invaluable.” — Foodies West “Accessible volume for beginning botanists. . . . Entries are organized alphabetically by common name with full-color photos and “how-to” information for safely identifying and responsibly harvesting edible desert plants.” — Edible Phoenix “The Timber Press foraging series offers another set of books with high quality photography. . . . also available as handy Kindles.” — American Herb Association Quarterly “ Southwest Foraging implores us to eat what’s growing around us. It is an opportunity to experience the intensity of the Sonoran Desert with mind and mouth.” — Tucson Weekly Herbalist, educator, and lecturer John Slattery shares his expert foraging knowledge, including traditional methods of gathering and processing. Savor fresh mulberries along the trail, or blend them with foraged nuts and seeds for snacking. Enjoy a simple but delicious sun tea made from desert willow flowers. Along the way, learn what to look for, when and where to look, and how to gather the abundant wild edibles of the Southwest responsibly. An A-to-Z guide for foraging year-round - Detailed information for safe identification - Suggestions for sustainable harvesting - Tips on preparation and use John Slattery is a bioregional herbalist, educator, and forager who is passionate about helping people develop deep and meaningful relationships with wild plants. Visit him at johnjslattery.com. Preface: Land of Abundant Beauty My path to wild plant foods is perhaps different than most. The idea of there being desirable, useful, or easy-to-find wild plant foods was not part of my upbringing. However, I strongly gravitated toward the use of local plants as medicine while traveling for a year throughout Central and South America. Meeting with indigenous healers and herbalists throughout this journey, I began to appreciate the concept of developing relationships with plants—not just herbs as a capsule, tincture, or other product to be purchased off the shelf. This was one experience among many that opened my eyes and heart to what was available. Although my interest in wild plant foods and wild plant medicines occurred simultaneously, foraging initially took a backseat to botanical medicine. At first, I saw the pursuit of wild foods as a survival technique, a way to live as people once lived long ago. With limited opportunities to explore this style of living, I wasn’t implementing many wild foods into my diet other than major foods such as mesquite meal, cholla buds, saguaro fruit, prickly pear fruit, and palo verde beans—certainly more exotic ingredients than the average person employs, but I wanted these foods to become an even bigger part of my life. I began adding them to my diet in novel and unconventional ways, parting with the traditions I had learned, and fueling my passion for wild foods with my creative impulse to cook—an impulse I’ve had since childhood. New creations were popping into my mind as they once did with cultivated foods. I was grinding barrel cactus seeds for flour to make bread or cooking its fruit into a chutney; combining flowering stems of wild plants to make sauerkraut; frying mesquite-breaded New Mexico locust blossoms with cinnamon in butter, topped with saguaro syrup. My perspective had shifted! I was not alone in this new viewpoint. It seems there has been an increased interest in this direction for a certain segment of our population, and the enthusiasm continues to grow. Of course, it's far from accurate to characterize this trend as new. Mesquite pods, prickly pear pads