ROOT TO BLOOM

You’ve done nose-to-tail - now it’s time to give plants the same treatment. Here are comprehensive profiles of 35 edible plants covering all the parts you can eat, including leaves, flowers and roots, and expert advice on ideal growing conditions, the nutrition level of the parts and how to prepare and preserve them for the table. With recipes throughout, such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw, and breakout sections covering medicinal applications, herbicides, skin care, weeds, foraging, the orchard, and preserving flowers.