Description

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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.

About the Author

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Mat Pember is the founder and creative director of Melbourne's 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. He has co-written 2 books with Hardie Grant under The Little Veggie Patch brand name.

After a 15-year career in interior design, Jocelyn Cross took a step back to begin what would become Petite Ingredient, a now leading supplier of organic edible flowers and leaves to the best chefs in Asia and Australia.