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 ecologically sustainable manner: * 65 accounts of vegetables, herbs, fruits and seeds * 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 * Starting, maintaining and harvesting an edible garden * Propagation and winter care * Solutions to common garden problems.
