Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant, root to bloom (just as the nose-to-tail movement has recast people's understanding and appreciation of meat).

The book explores the lesser-used parts of plants that are often snubbed in favour of the produce we've come to expect. It includes comprehensive profiles of 35 edible plants (from coriander and onion to sweet potato), covering all the parts you can eat, including leaves, flowers and roots. It is full of expert advice on ideal growing conditions, the nutrition level of the parts and how to prepare and preserve them for the table. Inventive recipes are provided throughout (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw).

In addition, the book features six breakout sections on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers. This is a timely book for gardeners and environmentally aware cooks.

Autorentext
Mat Pember is the founder and creative director of The Little Veggie Patch Co, a business established a decade ago specialising in the design, installation and maintenance of chemical-free vegetable gardens for urban dwellers. As well as writing books, he is a regular contributor to Gourmet Traveller. Root To Bloom is his seventh book. After a 15-year career in interior design, Jocelyn Cross founded Petite Ingredient, a leading supplier of organic edible flowers and leaves to the best chefs in Asia and Australia. Root To Bloom is her first book.

Klappentext

How to grow, eat and celebrate every part of 35 edible plants

Zusammenfassung
Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant, root to bloom (just as the nose-to-tail movement has recast people’s understanding and appreciation of meat).

The book explores the lesser-used parts of plants that are often snubbed in favour of the produce we’ve come to expect. It includes comprehensive profiles of 35 edible plants (from coriander and onion to sweet potato), covering all the parts you can eat, including leaves, flowers and roots. It is full of expert advice on ideal growing conditions, the nutrition level of the parts and how to prepare and preserve them for the table. Inventive recipes are provided throughout (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw).