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 favour of the 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. It also includes six breakout chapters on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers.
