Root to Bloom

Root to Bloom equips readers with the knowledge
and tools to grow, eat and celebrate every edible part of the plant,
root to bloom (just as the nose-to-tail movement has recast people’s
understanding and appreciation of meat).

The book explores the lesser-used parts of plants that
are often snubbed in favour of the produce we’ve come to expect.
It includes comprehensive profiles of 35 edible plants
(from coriander and onion to sweet potato),
covering all the parts you can eat, including leaves,
flowers and roots. It is full of expert advice on ideal growing conditions,
the nutrition level of the parts and how to
prepare and preserve them for the table.
Inventive recipes are provided throughout
(such as Japanese pickled sweet ginger,
pickled nasturtium pods, and broccoli leaf coleslaw).

Text in English!

Root to Bloom stattet die Leser mit dem Wissen und den Werkzeugen aus,
um jeden essbaren Teil der Pflanze zu züchten, zu essen und zu feiern,
von der Wurzel bis zur Blüte
(so wie die Nase-zu-Schwanz-Bewegung das Verständnis
und die Wertschätzung der Menschen für Fleisch neu definiert hat).

Text auf Englisch!