Foraging New Zealand

(Paperback)

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An essential guide to foraging in New Zealand. Beyond the garden gate, New Zealand is full of edible plants, fungi and seaweed. But how do you know which mushroom, berry or herb is safe to eat, or even delicious enough to warrant collecting With details on flavour, identification, where to look and how to consume, this is the essential guide to the top 250 ingredients worth foraging. Packed with photographs, useful information and instructions on how to forage, this will have you view weeds with fresh eyes, send you out into the countryside with new purpose and ensure you return with a laden basket to create innovative dishes for your table.

Author Bio

With a lifelong interest in the outdoors, Peter spends his time in a wide variety of environments that present a diversity of foraged foods, from alpine to coastal locations. After studying natural sciences at Canterbury University, he completed post-graduate papers in zoology. However, foraging turned him from a zoologist to an accidental botanist. Having decided to compile a database of New Zealand's wild foraged species, he has recorded over 7000 to date. He now works as a professional forager, sourcing wild produce for chefs around the country, including the innovative Amisfield. In addition, he runs foraging workshops for the public, from the foothills of Mt Cook to the Red Zone in Christchurch. He shares his love of the subject through a Facebook page - Wild Capture Foraging - which now has 15,000 followers and also through his Instagram page @peterlanglands with the #wildcaptureforage. He and his partner Jackie Phillips promote the use of wild foraged foods @wildcuisinenz, and he works with international foragers on expanding the spectrum and use of wild foods.