Root to Bloom is an invaluable gardeners resource, detailing how to grow and forage edible plants and use them in cooking, skincare and home remedies - in their absolute entirety. It includes a comprehensive rundown of 35 edible plants (from cilantro to onion to yams), detailing the nutitional level of the flowers, roots, and weeds, and the ways they can be prepared or preserved for eating. Featured recipes include Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw, also accompanied by siz breakout chapters on key related topics: Medicinal; Herbicides; Skin care; Weeds/Foraging; The Orchard; and Preserving flowers.This book is an invitation to educate readers of the resources available in the local fauna around us, celebrating a simpler and more sustainable way of living and eating.
Written by Mat Pember and Jocelyn Cross
Published by Hardie Grant
Dimensions: 26 cm x 20 cm x 2.5 cm