The rise of the slow food movement and the return to home gardens mean cooks are donning gardening gloves as often as oven mitts. Modern cooking is heading back to its roots, with home cooks embracing local ingredients and down-to-earth recipes. With more and more of us discovering the delight of preparing and eating freshly harvested food, Herbs for the Gourmet Gardener is the indispensable guide to what to grow, cook, and eat.

A feast for the eyes and the table, this user-friendly resource traverses the realms of both the garden and the kitchen, addressing the cultivation, storage, and preparation of more than sixty herbs. Practical growing tips, fascinating histories, nutritional information, and classic recipes appear alongside botanical illustrations drawn from the Royal Horticultural Society’s cherished collection. With both familiar varieties and novel options, Herbs for the Gourmet Gardener will inspire you to create a world of new shapes, colors, and tastes.

In the course of the past century we have lost much of our rich heritage of orchard fruits. But with taste once again triumphing over shelf-life and sparking a renewed interest in local varieties, people around the world are rediscovering the delights of that most delicious and adaptable fruit: the apple.
This book features apple varieties from the Herefordshire Pomona that are still cultivated today. The Pomona—an exquisitely illustrated book of apples and pears—was published at the height of the Victorian era by a small rural naturalists’ club. Its beautiful illustrations and authoritative text are treasured by book collectors and apple experts alike. From the Blenheim Orange and Worcester Pearmain to the less fêted yet scrumptious Ribston Pippin, Margil, and Pitmaston Pine Apple, Heritage Apples is illustrated with the Pomona’s stunning paintings and tells the intriguing stories behind each variety, how they acquired their names, and their merits for eating, cooking, or making cider. Also featuring practical advice on how to choose and grow your own trees, this is the perfect book for apple-lovers and growers alike.
 

A green thumb is not the only tool one needs to garden well—at least that’s what the makers of gardening catalogs and the designers of the dizzying aisle displays in lawn- and-garden stores would have us believe. Need to plant a bulb, aerate some soil, or keep out a hungry critter? Well, there’s a specific tool for almost everything. But this isn’t just a product of today’s consumer era, since the very earliest gardens, people have been developing tools to make planting and harvesting more efficient and to make flora more beautiful and trees more fruitful. In A History of the Garden in Fifty Tools, Bill Laws offers entertaining and colorful anecdotes of implements that have shaped our gardening experience since the beginning.

As Laws reveals, gardening tools have coevolved with human society, and the story of these fifty individual tools presents an innovative history of humans and the garden over time. Laws takes us back to the Neolithic age, when the microlith, the first “all-in-one” tool was invented. Consisting of a small sharp stone blade that was set into a handle made of wood, bone, or antler, it was a small spade that could be used to dig, clip, and cut plant material. We find out that wheelbarrows originated in China in the second century BC, and their basic form has not changed much since. He also describes how early images of a pruning knife appear in Roman art, in the form of a scythe that could cut through herbs, vegetables, fruits, and nuts and was believed to be able to tell the gardener when and what to harvest. 

Organized into five thematic chapters relating to different types of gardens: the flower garden, the kitchen garden, the orchard, the lawn, and ornamental gardens, the book includes a mix of horticulture and history, in addition to stories featuring well-known characters—we learn about Henry David Thoreau’s favorite hoe, for example. A History of the Garden in Fifty Tools will be a beautiful gift for any home gardener and a reassuring reminder that gardeners have always struggled with the same quandaries.

This is the definitive history of the world's greatest botanic garden. Comprehensively revised, this stunning, richly illustrated reference takes in every aspect of Kew's history over two centuries - from its origin, pivotal roles in collecting, classifying and identifying the world's plants, the commercial crops it gave to the British Empire, to being a world renowned institution at the cutting edge of plant science.

 

Kew's heritage - the herbarium, art and architecture, from Kew Palace and Burton's great Palm House to the Princess of Wales Conservatory, state of the art laboratories and new Davies Alpine House - is illustrated and described, together with the events leading to its UNESCO World Heritage Site status in 2003. Lastly, it is a social history of the Gardens, and of the scientists, architects, designers and gardeners who have made Kew.

 

Detailed appendices and bibliography have been updated, and two new chapters added, bringing the book up to date as the authoritative reference work on Kew, its history and function.

There is no easy way to identify grasses. And no one understands this better than H.D. Harrington, who observed thousands of students struggle and learn. His clear, concise, and well-organized guide will continue to be a basic and essential text for use in the classroom or in the field. The book contains over 500 drawings and an illustrated glossary.

Our current agricultural system favors large-scale, industrialized farms made to produce monocrops that are shipped all over the world. Consumers are sold on the idea that this system keeps food cheap and affordable, but it also means that middlemen take much of the profits while greenhouse gas emissions run high. The Argus Farm Stop in Ann Arbor, Michigan’s model provides economic and cultural benefits as well as enhanced resiliency for the farmers and communities they serve. This guidebook outlines the benefits and challenges of implementing this consignment-based business model. It highlights best practices, offers resources and technical assistance for the establishment of additional Farm Stops around the country, and prioritizes the development of regional, circular sustainable food systems that empower local farmers and enrich communities.