Ebook: Foraging Oregon: finding, identifying, and preparing edible wild foods in Oregon

From wild carrot to serviceberries, pineapple weed to watercress, lamb's quarter to sea rocket, Foraging Oregon uncovers the edible wild foods and healthful herbs of the Beaver State. Helpfully organized by plant families, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
This guide also includes:

Elderberry Sauce

Mia's Chickweed Soup

Fireweed Jelly

Shiyo's Garden Salad

Vegetable Chips

Stinging Nettles Hot Sauce

Wild Bread

Northwest Brickle