From pawpaw, persimmon and pokeweed to hazelnut, hog peanut and farkleberry, Foraging the Ozarks will guide readers to the bounty of edible wild foods and healthful herbs found in the Ozark Mountains of Missouri and Arkansas. Due to the region’s deep cultural traditions and abundant biological diversity, foraging continues to be a popular activity among the Ozarks’ outdoor community. Organized by plant families, this book is an authoritative guide for nature lovers, outdoor enthusiasts, and gastronomes.
 
Local wilderness expert Bo Brown highlights over a hundred commonly found edibles in the Interior Highlands, from common introduced species to overlooked native herbs. With sidebars, recipes, preparation tips, and toxin warnings throughout, Foraging the Ozarks is the only guidebook the Ozark outdoor enthusiast will need to pick it, cook it, and eat it.
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