Forager's Cookbook FLORA

First publishedin 2010 and since then annually updated, a 550 page encyclopedia's current 12th edition. This book presents 122 edible wild herbs found in nearby nature on seashores, forests, meadows, and even in yards — along with flavour profiles and suitable recipes. Many of these typically boreal zone edible wild herbs are also found in other regions as they are 'cosmopolitans'.

The book's species descriptions are based on information supplied by NatureGate, with species photographs by Jouko Lehmuskallio and species information coordinated by Eija Lehmuskallio. Jouko and Eija are behind the multi-award-winning online portal NatureGate® for identifying and using wild plants (e.g. Finland's Quality Innovation Award and twice the State Award for Public Information).

Intriguing photographs, concise plant-specific information and Tallberg's signature take on seasonal, simple‚ and delicious recipes together with the forager's annual harvest calendar and preserving chapter make this book truly unique.The book’s species descriptions are based on information supplied by NatureGate, with species photographs by Jouko Lehmuskallio and species information coordinated by Eija Lehmuskallio Jouko and Eija are behind the multi-award-winning online portal NatureGate® for identifying and using wild plants (e.g. Finland's Quality Innovation Award and twice the State Award for Public Information).

Intriguing photographs, concise plant-specific information and Tallberg's signature take on seasonal, simple‚ and delicious recipes together with forager's annual harvest calendar and preserving chapter make this book truly unique.

Purchase FLORA for 38 € + shipping simply by emailing your address, language and number of books.

Purchase double bundle FLORA and FUNGI for 65 € + shipping simply by emailing your address, language and number of books.

Sami Tallberg Foragers Cookbook FLORA book

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PHOTOS: Jessica Leino

"Tallberg has highlighted the possibilities of Finnish nature and the distinctive Finnish food culture of pure wild nature in a new way."

Finnish National Prize 2012

This is a fantastic book and it has been written in such a creative, natural way. I’m truly proud of what Sami has achieved since we worked together. This book should be on the shelf of anyone that cares about gastronomy, natural food, natural flavours and optimising their health.

Mark Hix · chef, restaurateur, and food writer

Sami Tallberg stands for a new contemporary perception in the restaurant world. This passionately and skilfully compiled book on wild plants is proof. Imagination is the only limit when it comes to using wild plants, and this inspiring book excels in its power of imagination. The book is a comprehensive and seminal work for everyone who is interested
in contemporary cooking and outdoor recreation!

Hans Välimäki · chef, restaurateur

The book offers a great kickstart to collecting and identifying wild herbs and transfers what you've learned to the kitchen too! Wild herbs bring new flavours to everyone and a skilled forager uses what they have learned all year round, even in the cold months when nothing grows.

Toni Kostian · restaurateur and executive chef, restaurant grön and way

My relationship with nature is the most important legacy I will ever receive. I live in nature, from nature. Through the time I spent in the forest with Sami and through this book, my understanding of the use of wild plants has risen to completely new dimensions.

Saimi Hoyer · hôtelière, hotel punkaharju

Sami Tallberg has been a mentor and lighthouse for me and my generation of chefs in terms of sourcing ingredients from nature and using them in the kitchen. This book should be a staple in every household. It will inspire both amateur cooks and professional chefs, again and again.

Toni Toivanen · chef and naturalist at popl burger

Another good reason to eat wild plants in season is that we get a more diverse diet — follow the seasons in nature and you will soon notice that the supply of food varies from month to month. Everyday food becomes more interesting, tastier, and healthier. Especially if you let yourself be inspired by Sami's recipe.

Lisen Sundgren · herb expert, author, nature and forest therapy guide

With his book, Sami Tallberg brings wild plants and their many possibilities closer to all of us. The book is a praise for nature, plants, and the healthy and innovative food made from them. The book inspires you to try and taste. It makes us go out into nature and increases our appreciation of it. These are exactly the things we need now.

Sinikka Piippo · botanist, award-winning nonfiction writer, professor emerita

The book is a versatile information package about Finnish wild herbs and their utilisation. It belongs on the bookshelf of every nature lover. The work is ambitious: in addition to the wonderful images and gastronomic tips, the book covers the cultural history of plants, botany, and the nutritional properties of Finnish wild herbs. The book is also a versatile guide to respectful excursions in nature and to the safe and sustainable use of wild plants. Above all, the book is a wonderful continuum from the centuries-old Finnish food tradition to contemporary, homely, and even to slightly more exquisite gastronomy.

Anu Hopia · research professor of food development

When we walk through a forest, we breathe in phytoncides, the volatile oils given off by trees. Our cognitive ergonomics improve as our visual perception adapts to nature’s multidimensional formal language. This book offers everything you need. It is an inspiration to start foraging and using wild herbs — or an endless expansion of new ideas.

Jaakko Halmetoja · nutritional expert, nonfiction author