FROM ALPINE MEADOWS to high deserts and lush forests, the mountain states are rich with wild edibles. Forager and herbalist Briana Wiles helps you find delicious plants for the picking—treats like spicy wild onion flowers, tender spring asparagus, and sweet late-summer blueberries. Back in the kitchen, infuse vinegars with spruce tips or make stinging nettle pesto with freshly foraged piñon nuts. Keep this savvy guide handy to follow wild food recommendations by season, and learn exactly what to look for, where and when to look, and how to gather in a responsible way. Covers Colorado, Wyoming, Montana, Utah, Nevada, Idaho, the eastern sides of Washington and Oregon, and the southernmost parts of Alberta and Saskatchewan.
Briana Wiles is a wild plant expert who loves expanding people’s knowledge about the plants surrounding them. She teaches foraging and medicinal plant classes out of her home and locally in Gunnison, Colorado, and runs a small herbal business, Rooted Apothecary, which offers her own line of body care products made with foraged botanicals. She resides in the central Rockies of Colorado with her husband, son, and Alaskan malamute. In her spare time, she enjoys rock climbing, snowboarding, hiking, boating, and figuring out how to forage while doing the aforementioned.