Root To Bloom
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Root to Bloom is Jocelyn Cross' first book and it is a guide to whole plant use. Co-authored with Mat Pember from the Little Veggie Patch Co.
Our perspective of what is food and what is waste is changing. Much like nose-to-tail eating for meat, here Mat Pember and Jocelyn Cross bring you root to bloom, the plant world's equivalent. Including recipes, nutrition, tips and growing advice, Root To Bloom is a compelling handbook that will change the way you think about edible plants.
Root to Bloom 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 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.