A Month by Month handbook for foraging in the woods, fields and seashores of Great Britain.

From Dandelions in Spring to Sloe Berries in Autumn, via Wild Garlic, Samphire, Chanterelles, and even Grasshoppers, our countryside is full of edible delights in any season. In this beautifully illustrated book, foraging expert John Wright shows how to identify, store, use and cook them.