Author(s): Mat Pember
Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant. The book will explore 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 activities on how to prepare/preserve them for eating - with recipes (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw). As well, it includes six breakout chapters on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers.