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Southwest Foraging: 117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano

By John Slattery

The Southwest is ripe with wild edibles, no matter the season. From deserts to grasslands, river canyons to forests, a rich harvest of tasty plants—many found only in this region—awaits the curious forager.

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

About the author

John Slattery

John Slattery is a clinical herbalist who founded Desert Tortoise Botanicals in 2005. Since 2008, John has been leading foraging and plant-based cultural tours into Sonora, Mexico, where he has formed relationships with indigenous herbalists and wild plant lovers. John began offering the Sonoran Herbalist Apprenticeship Program in 2010 in Tucson, Arizona. He writes for his blog at desertortoisebotanicals.com.

Read more about John Slattery

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