| Edition |
2nd ed. |
| Description |
xxxiii, 249 p. : col. ill. ; 26 cm. |
| Bibliography |
Includes bibliographical references (p. 237-238) and index. |
| Summary |
This compendium provides a wealth of information about food plants, including descriptions, historical and current uses, and nutritive values. It covers fruit, vegetables and spices worldwide, with an emphasis on edible plants. |
| Contents |
Grain crops -- Sugar crops -- Sago and palm hearts -- Oilseeds and fruits -- Oriental water plants -- Legumes -- Apples, pears & quince -- Cherries, plums, peaches & apricots -- Strawberries -- Raspberries, brambles and related berries -- Currants and gooseberries -- Fruiting species of the Ericaceae -- Citrus fruits -- Grapes -- Fig, mulberry, and pomegranate -- Tropical fruits -- Stimulants and beverages -- Vegetable fruits -- Spices and flavourings -- Herbs -- Salad plants -- Leaf vegetables -- Stem, inflorescence and bulb vegetables -- Root crops -- Seaweeds -- Mushrooms, truffles and other edible fungi -- Some wild plants -- Nutrition and health. |
| Subject |
Food crops.
|
| Added Author |
Geissler, Catherine.
|
| Added Title |
Oxford book of food plants |
| ISBN |
9780199549467 |
|
019954946X |
|
