Root to Bloom

This beautifully adapted guide equips readers with the knowledge and tools to grow, eat, and celebrate every edible part of the plant. Explore even the lesser-used parts of a plant that are often snubbed in favor of the “perfect” produce we’ve come to expect. It includes a comprehensive rundown of 35 edible plants (from coriander to onion to sweet potato), covering extra components of edibility, including flowers, roots and weeds. Covering topics about ideal growing conditions, the nutrition level of the parts, as well as activities on how to prepare/preserve them for eating – with recipes (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw). Also included is six breakout chapters on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers.