Root To Bloom
Root to Bloom equips readers with the knowledge and tools to grow, eat and celebrate every edible part of the plant (just as the nose-to-tail movement has recast people’s understanding and appreciate of meat).
The book will explore the lesser-used parts of a plant that are often snubbed in favour of the produce we’ve come to expect. It includes a comprehensive rundown of 35 edible plants (from coriander to onion to sweet potato), covering extra components of edibility, including flowers, roots and weeds. It educates people about ideal growing conditions, the nutrition level of the parts, as well as activities on how to prepare/preserve them for eating – with recipes (such as Japanese pickled sweet ginger, pickled nasturtium pods, and broccoli leaf coleslaw).
As well, it includes six breakout chapters on key related topics: medicinal; herbicides; skin care; weeds/foraging; the orchard; and preserving flowers
Abode: Thoughtful Living With Less
The yearning for a life of pared-down purity has built to a roar, and Serena Mitnik-Miller and Mason St. Peter-the husband-and-wife owners of General Store, one of California’s most talked-about...
Apiary Made Beeswax Cheese Wrap Pack
The hardworking bees at our farm in Victoria's Yarra Valley are helping us to take up the fight against cling wrap and food waste. Dedicated to helping protect the environment,...
Apiary Made Ceramic Beeswax Candles
These absolutely unique and beautiful beeswax ceramic candles are made entirely by hand. The vessels are spun on the pottery wheel, glazed and filled with pure beeswax. Beeswax candles produce...