Petal, Leaf, Seed shows you how to unlock the hidden larder of tastes and textures in your garden. Many of the ingredients are amongst the smallest and easiest crops you can grow, but will provide you with some of the biggest flavours. Divided into three sections, each of which has its own growing guide, Petal, covers spring, summer, herb and vegetable flowers; Leaf covers annual and perennial herbs, exotic and fruit leaves; Seed covers nuts, and herb, vegetable and flower seeds.
The more than 60 recipes involve techniques such as crystallising, infusions, salts, rubs and condiments, salsas and tisanes, and pastry, pasta and batters. As well as basil and mint sugar to scatter on your summer fruit and fig leaf schnapps, they include seeded water biscuits with marinated feta, tempura wasabi leaves with ginger leaf dipping sauce, hot and sour beef salad with
mustard flowers, and spring flower cheesecake.
About the Author
Lia Leendertz is a gardening and food writer. She contributes regularly to the Guardian as well as the Telegraph and The Simple Things magazine. She also runs a popular Bristol supper club, which is always based on food grown in either her garden or on her allotment.