'Mediterranean Grains and Greens' is not a book that will teach you how to pick wild edible greens, but, I hope, it may inspire you to look into the matter, and then use it to cook my recipes. Everywhere around the Mediterranean, there are women who specialize in foraging. they call it "apron cooking" because of the aprons they wear, usually home made with three pockets: one for bitter greens, one for sweet, and the third for roots or mushrooms.