“Wildman” Steve Brill inadvertently kicked off his foraging/educational career by getting arrested for eating dandelions in New York’s Central Park in 1986. That led to nationwide fame, late-night appearances, and his first published book, Identifying and Harvesting Edible and Medicinal Plants in the Wild (and Not So Wild). This cookbook is his second major work, and it picks up where the first left off — now that you’ve harvested your goods (or found them in a well-stocked grocery store), here’s how you can prepare them. I frankly cannot WAIT until spring to make use of plants that I formerly thought of as pesky weeds, like wood sorrel and dandelions. Even purposely planted ornamental trees and flowers can be enjoyed in the kitchen — did you know that redbud blossoms and daylilies are delicacies? You’ll find all sorts of berries and mushrooms in this book, too, plus nuts, greens, and even sea plants. From Mulberry Wine to Watercress Bisque, you’re bound to come across some forage-able plant recipes you’d like to try.