With his recipes, seminars and cooking events, Peter Becker is convincing an increasing number of people that using edible and tasty wild plants means using previously unused resources and promotes an awareness of a healthy, environmentally compatible way to eat. Especially when it comes to introduced plants, or neophytes, he advocates: don't destroy them, eat them! Whether ice cream made from dandelion roots, wild pokeweed asparagus or Himalayan balsam rissoles - his dishes, all made with so-called weeds, will convince even hardened sceptics. The book describes the plants in words and with illustrations. All dishes are accompanied by recipes and detailed cooking instructions, and are therefore easy to reproduce. A must-have for all native wild herb and neophyte connoisseurs and fans.