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How to grow, eat and celebrate every part of 35 edible plants

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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).

In addition, the book features six breakout sections on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers. This is a timely book for gardeners and environmentally aware cooks.

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Pember, Mat In 2007, Mat Pember founded Melbourne´s The Little Veggie Patch Co, a business that specialises in the design, installation and maintenance of chemical-free vegetable gardens for urban dwellers. He has co-written 3 best-selling Little Veggie Patch Co. books.

Cross, Jocelyn
For Jocelyn, both the kitchen and garden are places of contemplation and pleasure - they´re not about the work that´s involved, but a place to be creative and resourceful.

Jocelyn spent her childhood on a cattle farm in Buxton, Central Victoria, where her frugal mother made the most of everything on the land, from the blackberries that grew as noxious weeds, to the productive veggie garden, an orchard and their own beef and laying chickens. To Jocelyn´s family, understanding the provenance of their food was a necessity rather than a mindful way of life.

After working for 15 years as an interior designer, Jocelyn decided to return to her farming roots on a whim and began Petite Ingredient, an organic edible flower business, in a large greenhouse in the Yarra Valley in regional Victoria. In the seven years since its inception, Petite Ingredient has grown to become the most sought-after edible flower brand, supplying Australia and Asia´s best chefs.

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