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    the forager chefs book of flora by chef alan bergo

    The Forager Chefs Book of Flora

    A close up picture of purple wild comfrey flowers growing near a garden.

    Comfrey Plants: A Traditional Food and Medicine

    Cooking with Green Garlic

    Foraging Burdock Root, and Other Edible Parts of the Plant

    A bowl of fresh morel mushroom soup next to a pile of fresh morel mushrooms from Minnesota.

    Cream of Fresh Morel Mushroom Soup

    American Basswood Leaves / Linden Tree

    Homemade Ramp Cream Cheese

    Foraging Ground Elder / Snow on the Mountain / Bishop's Weed

    Crow garlic, onion grass, or field garlic (Allium vineale) on a cutting board next to a knife.

    Crow Garlic / Onion Grass / Allium Vineale

    Wisteria Flowers

    Three large Oregon black truffles with one cut in half showing the inner gleba (Leucangium carthusianum).

    Oregon Black Truffles (Leucangium carthusianum)

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

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    the forager chef's book of flora
    The Forager Chefs Book of Flora

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