Wildcrafting Seeds and Grains, by Pascal Bauder

Reviewed by Bill Taylor

Chelsea Green Publishing, November 2024, pp. 304, $34.95

Pascal Baudar’s latest book, Wildcrafting Seeds and Grains, focuses on a seldom-covered aspect of foraging.  Many of these plants are non-native, and some are considered “invasive” (a pejorative way of saying they proliferate and crowd out other plants). Utilizing their seeds or grains is a way to manage them and obtain nutrients often lacking or limited in cultivated crops, whether as a spice or a supplementary ingredient, one not commonly found in supermarkets or health food stores. As a forager myself, I learned a lot reading this book.

The book begins with an introduction that lists Baudar’s favorite sources for learning about plants, the ethics of foraging, and words about reconnecting with nature. The “Getting Started” chapter defines terms, suggests tools for successful and efficient foraging, and cautions. Next comes a chapter on extraction using various methods, the choice of which depends on the particular plant from which the grain or seed is desired. From hand extraction to a Vitamix blender, he details 13 methods and the types of seeds or grains each is suitable for. For example, wild mustards work well with bag threshing. Flame extraction adds flavor to some otherwise bland seeds or grains.

Most seeds and grains contain antinutrients, so they require preparation to mitigate their effects. Plants have evolved to make themselves less digestible, so they are avoided or pass through the digestive tract of whatever eats them, allowing them to sprout at the right time. Baudar delves into some antinutrients and how to minimize their effects. For example, lamb’s quarters, amaranth, and legumes have saponins. Repeated rinsing helps get rid of them. Making flour from wild seeds or grains, especially bitter ones, is best done by either soaking and then redrying them or soaking the flour for 8 hours or overnight.

Chapter 4 lists common wild varieties from Amaranth and Broadleaf plantain (similar qualities to chia) to lamb’s quarters and stinging nettles, and methods of extraction and preparation for each. Then there's a section of common wild seeds as spices. For example, wild carrot seed (Queen Anne’s lace) is described as having an earthy aroma with peppery undertones and hints of cilantro, a flavor profile that lies between coriander, fennel, and carrots. Such a comparison opens the door to the unconventional possibilities that lie in plain sight and in abundance.

Baudar then takes us on a journey into the past, where bog bodies (corpses preserved in bogs) were discovered to have included some wild foods alongside cultivated foods in the person’s last meal, even though they lived during a time well after the advent of agriculture.  

The sixth chapter explores sprouts and microgreens. These are ways to eliminate the antinutrient problem while also adding fresh greens with new flavors and nutrition to the diet. Generally, wild seeds take longer to sprout than commercial seeds, such as alfalfa, broccoli, and chickpeas. Curly dock, for example, takes 12 days.  

Chapter 7, “Culinary Fun,” features some creative recipes to get you started. Aside from being recognized for his expertise in wild food, Pascal Baudar is also considered one of the top fermentation masters in North America, with a unique focus on utilizing yeast and bacteria found in the local wilderness.

He is the author of four bestselling books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016), and he was interviewed in August 2025 on WBCR-LP’s A Farm and Garden Show, which can be heard at www.touchtheearthmusic.com.

Pascal Baudar's website is  https://www.urbanoutdoorskills.com/ and I am happy to have this book in my library!