The Edible Garden: How to Have Your Garden and Eat It, Too

Author Alys Fowler has an unconventional approach to gardening: not only is everything organically grown, but in her bounteous, beautiful, abundant garden, plants grow in tumbled and profuse variety, tucked into every inch, both horizontal and vertical, growing in excellent harmony. Her book explains the many benefits of such a technique, including a staggered growing season for just the right amount of harvest every day. Readers don’t have to have a huge garden plot; any small space can be converted and the author gives suggestions for how to do it. She covers composting, starting seeds and plants, and basic plant care; moves to her principles of design (looking for color, contrast, and garden microclimates), a list of suggestions for plants to grow, and tips for seed saving; then finishes with tips for harvesting, including several delicious recipes.

The book was written for readers in the United Kingdom, so many of the plant varieties will be unfamiliar or unavailable to readers elsewhere; also, the author benefits from a cool, mild, year-round climate; the specificity of the book for its place was my only frustration (I wish there was one just like it for my area!). However, it was a delight to read, and the philosophy of loving your place and growing what you love in a sustainable, beautiful way transfers to anyone, anywhere who has the heart of a gardener.