Root to Bloom equips readers with the knowledge and tools to grow, eat, and celebrate every edible part of the plant. The book explores the lesser-used parts of a plant that are often snubbed in favor of the produce we’ve come to expect. It includes a comprehensive rundown of 35 edible plants (from cilantro to onion to yams), covering extra components of edibility, including flowers, roots, and weeds. It educates people about ideal growing conditions, the nutrition level of the parts, as well as how to prepare/preserve them for eating, complete with recipes (such as Japanese pickled sweet ginger, Pickled nasturtium pods, and Broccoli leaf coleslaw). It includes six breakout chapters on key related topics: Medicinal; Herbicides; Skin care; Weeds/foraging; The orchard; and Preserving flowers.
Love this? Share it around!
ISBN:
9781743793442
Format:
Hardback
Pages:
208
Dimensions:
24cm x 19cm
Weight:
930g
RRP:
$29.99
ABOUT THE AUTHOR
Mat Pember
In 2007, Mat Pember founded Melbourne’s The Little Veggie Patch Co, a business that specialises in the design, installation and maintenance of chemical-free vegetable gardens for urban dwellers. He has co-written 3 best-selling Little Veggie Patch Co. books.
ABOUT THE AUTHOR
Jocelyn Cross
For Jocelyn, both the kitchen and garden are places of contemplation and pleasure – they’re not about the work that’s involved, but a place to be creative and resourceful.
Jocelyn spent her childhood on a cattle farm in Buxton, Central Victoria, where her frugal mother made the most of everything on the land, from the blackberries that grew as noxious weeds, to the productive veggie garden, an orchard and their