A state of topographical and weather-pattern divergence, Utah’s wild edible plant life is accordingly variable in placement and concentration. The southwestern cusp of the Rock Mountains lies within its borders; here, summertime fruit-providers abound. Below the high mountains, the Great Basin Region and Colorado Plateau, two arid zones, compliments by offering their ephemeral greens and robust stalk-growing species. Adding to the mix, the transitional region, between the deserts and mountain forests, hosts a surprising array of plentiful and fortifying flora forages.

In the form of a user-friendly and visually-appealing reference booklet, Wild Edible Plants of Utah amasses the most useful and common wild edibles the state has to offer. Defining each profiled plant’s edible use and preparation is the publication’s main aim. Additional categories include the discussion of every plant’s habitat, range, medicinal use (if applicable), cautions, and special considerations. Helpful additions include sustenance ratings (low, medium, or high), collection timing and desired plant-part indicators, county-by-county map-images, over 160 color photos, and a general index.

Plant List: Amaranth, Beeplant, Bitterroot, Box Elder, Bracken Fern, Cattail, Checkermallow, Chokecherry, Creeping Hollygrape, Currant, Elder, Evening Primrose, Fairybells, Field Pennycress, Gooseberry, Ground Cherry, Hawthorn, Hollygrape, Indian Rice Grass, Indian Tea, Lambsquarters, Lemonade Berry, Mallow, Mariposa Lily, Marsh Marigold, Miner’s Lettuce, Monkey Flower, Mountain Parsley, Mullein, Nettle, Oak, Orach, Ox-Eye Daisy, Panicgrass, Pinyon Pine, Raspberry, Russian Olive, Salsify, Serviceberry, Smartweed, Springparsley, Squaw Apple, Thimbleberry, Thistle, Tuber Starwort, Tule, Tumble Mustard, Utah Honeysuckle, Watercress, Western Spring Beauty, Wild Onion, Wild Rose, Wild Strawberry, Wild Sunflower, Wintercress, Yellowdock, Yucca (Fruit), and Yucca (Stalk).