Discover South Africa's edible bounty in this guide to sustainable and responsible foraging and cooking. Packed with practical information and photos of landscapes, plants and feasts, the book explores 38 wild ingredients, covering identification, origins, nutritional and healing properties, harvesting techniques, storage methods and culinary uses.

Each ingredient has a recipe and suggested alternatives for when wild ingredients are unavailable.
 
Drawing on years of hands-on experience through the acclaimed Veld & Sea workshops, renowned forager and educator Roushanna Gray shares the knowledge and skills needed to identify, harvest and prepare wild foods safely, sustainably – and deliciously.

From forests, wetlands and fynbos to grasslands, dunes and rocky shores, and from waterblommetjies and Kei apples to wild garlic and seaweeds, this is her invitation to see South Africa’s edible landscapes through new eyes — and to bring their flavours to your table.

ABOUT THE AUTHOR

Roushanna Gray is a wild food educator, cook and founder of Veld & Sea whose work lives at the intersection of coastal ecology, edible landscapes and sensory, immersive nature-based learning. Through foraging, culinary arts and storytelling, she cultivates connection and awareness of the living world we call home.

'Wildly Delicious' is published by Jonathan Ball Publishers