Wild plants have ensured human survival for millennia. Today, they are experiencing a renaissance and are making their way into the kitchens of top chefs thanks to the diversity and intensity of their flavors. With their wealth of vitamins, minerals, and trace elements, they are healthily valuable and far superior to cultivated vegetables. The book describes over 2000 plant species from Central Europe that have ever been used in nutrition. The authors evaluate all currently available studies, research, and experiences. Organized by leaf shape, each plant species is described according to its occurrence, flowering time, and culinary uses, with detailed preparation instructions. Each plant portrait lists and explains the currently known ingredients and healing effects, as well as potential confusions and the effects of toxic components. With around 650 high-quality color photos and 450 plant illustrations for easy identification.