The book is organized by food category, including cereals, sugar crops, oil crops, nuts, legumes, fruits, spices, salad plants, leafy greens, root vegetables, and more, with a particular focus on the edible parts of plants. It also explores the history of edible plants and their nutritional significance. Complete with a glossary of botanical terms and an index, this is an invaluable reference for botanists, gardening enthusiasts, and those exploring culinary culture.
Type: Edible Plant Identification Guide
Published: 1971 Oxford University Press
Binding: Hardcover
Dimensions: 24.7 x 18.5cm
Pages: 206
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- United Kingdom
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- No.23,129 - Stationery | No.361 - Indie Press
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- Antique and Vintage
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- Continuing the legacy of classic series like "The Oxford Book of Wild Flowers" and "The Oxford Book of Garden Flowers," this volume delves into 420 edible plants. It features exquisite and detailed illustrations, accompanied by comprehensive explanations of their origins, geographical distribution, botanical characteristics, and nutritional value.
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