Eat Your Yard! has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve.
Author Nan K. Chase shares her first-hand experience with gardening, which lends the reader landscaping ideas as well as special culinary uses for fruit trees, including the crabapple and quince, nut trees, such as the chestnut and almond, and covering herbs and vines like the bay, grape, lavender, mint, and thyme. She instructs how to harvest pawpaw, persimmon, and other wildflowers for your meal as well as figs, kumquats, olives and other favorites.
Mixing the ordinary with the exotic, most of the plants, trees, and shrubs featured in Eat Your Yard! can grow almost anywhere. With recipes ranging from savory cherry sauce and pickled grape leaves to pomegranate molasses and roasted duck with dried-fruit chutney, Eat Your Yard! is much more than just a landscaping guide.
Includes tips and ideas on:
- Canning
- Pickling
- Freezing
- Juicing
- Fermenting
Nan K. Chase writes about architecture and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine.
Gibbs Smith
Pub Date: March 1, 2010
0.6" H x 9.76" L x 7.56" W
160 pages
Paperback