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Discover the extraordinary edible bounty growing all around us in this guide to sustainable and responsible foraging and cooking in South Africa. Packed with practical information, and beautifully illustrated with inspiring photos of landscapes, plants and feasts, the book explores 38 wild ingredients from across the country, covering identification, origins, nutritional and healing properties, harvesting techniques, storage methods and culinary uses. Each ingredient is accompanied by a simple, scrumptious recipe, and suggested alternatives for when wild ingredients are unavailable, making the book as useful in the kitchen as it is in the field.

More than a field guide or cookbook, however, this volume is also a celebration of connection — to place, past, season and the natural world. 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.