by Jennifer Beaver and Alison Beck
Food plants have their own ornamental value, adding harmony to existing landscapes without creating a separate vegetable garden. They also provide a fresh, healthy alternative to the tasteless and woody fruits and vegetables bred for long-distance transportation and shipped to our grocery stores from all over the world. In this book, we show how, with just a little effort, you can augment your landscape with edibles of every description in an environmentally sustainable manner:
- Veggie favorites: tomatoes, lettuce, carrots, beans and onions
- Berries: blueberries, raspberries, blackberries and strawberries
- The superhealthy: flax, broccoli, kale and garlic
- The oddly beautiful: Brussels sprouts, kohlrabi, asparagus and artichokes
- The ancient and exotic: quinoa, amaranth and fennel
- Plus starting, maintaining and harvesting an edible garden, propagation and winter care, and solutions to common garden problems.