The 200 most common edible wild plants: For each plant, the basic botanical information as well as the most important identifying features are provided in detailed illustrations and color photos. Additionally, there are details on which plant parts to harvest when and how they can be used in the kitchen. The book includes information about their ingredients and health effects, as well as descriptions of toxic plants that may be confused with them. The updates and additions in the new edition include mostly new photos that make identification even easier, identification aids based on flower color, and directories based on ingredients, special culinary uses, and medical indications.

Author text: Steffen Guido Fleischhauer, a graduate engineer in landscape planning. He teaches edible wild plants at universities in Zurich, Weihenstephan, and St. Gallen. He has been gathering experiences in nutrition with wild plants across Central Europe for many years and offers guided hikes, nature experience trips, lectures, and seminars on the topic of edible wild plants. Jürgen Guthmann, a graduate engineer in technical chemistry at Georg-Simon-Ohm University of Applied Sciences in Nuremberg. He is the head of the food chemistry laboratory at Weihenstephan University of Applied Sciences and a lecturer. He has long been engaged in nutrition and health issues, specializing in medicinal plants and mushrooms. Roland Spiegelberger, a landscape gardener and graduate engineer in landscape architecture and environmental planning from Höxter University of Applied Sciences. Since 1986, he has been working with native wild plants and is now focused on imparting botanical knowledge to interested wild plant gardeners and foragers.