First published in 1942 (and retailing at 1s 6d) in response to the growing use of factory-made foods and essences, Wild Berries, Fruits, Nuts & Flowers demonstrated how tasty dishes could be made using the wild fruits and flowers of the countryside. Today there is a growing interest in foraging. People have become more connected with nature and are heading into the countryside and collecting edible plants, mushrooms and fruits.This is combined with an increasing desire to eat local seasonal produce in the interests of sustainability. This timely reissue of a classic of its kind is the perfect gift for the modern forager.It features 101 recipes for using wild berries, fruits, nuts, flowers, mushrooms and seaweed. Nothing is known about the original author, but this edition has a foreword by Barbara Segall, who suggested republishing this book.