The Kitchen Gardener's Handbook
No longer content with separating the plants they grow to eat and the plants they grow for beauty, gardeners are discovering the pleasures of incorporating both edibles and ornamentals into their home landscapes. The Kitchen Gardener's Handbook makes it easy by showing how a well-designed landscape can yield both bounty for the table and beauty for the soul.
Whether she's sharing tips on planting radishes in spring, harvesting tomatoes in summer, or pruning perennials in winter, Bartley's friendly advice gives gardeners the tools they need to build and maintain a kitchen garden. Readers will learn how to plant, grow, and harvest the best vegetables, fruits, greens, and herbs for every season. They'll also find seasonal recipes that celebrate the best of the harvest, monthly garden chores, eight sample garden designs, and information on using cut flowers for decoration.
The Kitchen Gardener's Handbook is a guide for gardeners who want it all—the freshness of fruits and vegetables and the beauty and simplicity of hand-picked bouquets.
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Annual Seed apples Bake basil beans beautyberry beets berries Biennial grown bloom blossoms blue bok choy bowl Brassica oleracea broccoli Broccoli raab bulb butter cabbage carrots cheese cherries chives chopped cilantro cold color cook cool corn cream cup fresh cup sugar Deciduous dough dried early spring edible elderberry evergreen extra virgin olive Fall chapter flavor ﬂour ﬂowers fragrant freshly ground pepper frost fruit garlic garlic cloves green onions Grilled grow harvest heat herbs Hydrangea indoors Juice kale kitchen garden leaves leeks lemon lettuce ofthe olive oil parsley peaches peel Perennial in zones plant potager potatoes Preheat oven purple quinoa Roasted salads Salt and freshly sauce season Seed to table Serve immediately shallots shrubs sliced soil spinach squash stems stir summer sweet Swiss chard tablespoons tablespoons fresh tarragon tomatillos tomatoes trees varieties vegetables Viburnum virgin olive oil winter yellow