Just as the nose-to-tail movement has recast people's understanding and appreciation of meat, Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant, root to bloom.
The book explores the lesser-used parts of plants and 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 for all (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.
Author: Mat Pember and Jocelyn Cross
Hardcover: 208 pages
Book Dimensions: 19.7 x 2.5 x 25.7 cm
Jocelyn Cross - Jocelyn returned to her farming roots on a whim and began Petite Ingredient, an organic edible flower business, in a large greenhouse in the Yarra Valley in regional Victoria. In the seven years since its inception, Petite Ingredient has grown to become the most sought-after edible flower brand, supplying Australia and Asia’s best chefs.
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 books.
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