Synopsis: “Forest to Table: Eating Edible Invasives” is a cookbook that explores the culinary potential of invasive species. This cookbook provides readers with a unique perspective on these often-maligned species, showing how they can be harvested, cooked, and enjoyed as part of a sustainable and environmentally conscious diet.

This cookbook features recipes for each of these five species, along with tips for harvesting and preparing them in a sustainable manner.The cookbook also includes information on making infused oils, butters, and other products, as well as food preservation techniques such as canning, freezing, and pickling. By highlighting the potential of these often-overlooked ingredients, the cookbook encourages readers to think creatively about the food they eat and to take a more holistic approach to their diets.The concept of a “Forest to Table: Eating Edible Invasives” cookbook is an innovative and environmentally conscious approach to utilizing invasive species that are damaging local ecosystems. Invasive species are non-native plants or animals that have been introduced to a new environment and are causing harm to native species, ecosystems, and habitats.

At Bher Dheigh Field Station, the impact of invasive species on the local environment is a critical issue. This cookbook includes a comprehensive introduction to the environmental impact of invasive species and their role in our ecosystems, and highlights the importance of sustainable and responsible harvesting practices. Whether you are a seasoned forager or a curious home cook, “Forest to Table: Eating Edible Invasives” provides a wealth of information and inspiration for incorporating these ingredients into your cooking.