This text provides a revised and updated version of the "Oxford Book of Food Plants" which first appeared in 1969. The authors have added plants that have come into common use since then, and have rewritten the text to reflect current knowledge, especially about nutrition. This is a comprehensive reference work about the many edible plants we grow in our gardens, buy in shops, and consume cooked or raw, either on their own or as part of a recipe. All plants are illustrated in colour with emphasis on the edible parts, while the text entries give information about each plant, its historical and current uses, and its nutritional value.