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.