In Into the Weeds, Tama Matsuoka Wong, master forager and gardener, empowers you to rethink your relationship with gardening and embrace a gentler, less rigid approach to tending the land and encouraging plants, even if you didn't plant them yourself.

This book is part practical, part philosophical, with information for building simple structures like borders and beds with wild wood scraps, a handy plant ID section for some of the most common edible, useful, plants in the world, and recipes for teas, tinctures, and cocktails. Learn a variety of skills and recipes, from how to make fencing for garden beds, to mixing a Fig Leaf Gimlet. Guidance on how wild plants can be used in arrangements and as decor challenges the way we engage with and value the plants around us.

As the author writes, "All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill pot...can shelter a little wilderness, a piece of paradise."

About the Author

Tama Matsuoka Wong is the author of Foraged Flavor, which was nominated for a James Beard Award, and co-author of Scraps, Wilt and Weeds, which won the IACP Food Matters award. As a master forager for some of New York City's most prestigious restaurants, her deep knowledge of wild produce informs her impeccable taste in their flavours and uses. Tama's work has been featured in the NY Times, Wall Street Journal, Bloomberg, CBS Sunday, TedX Manhattan, CNN Great Big Story, Martha Stewart Magazine, Oprah magazine, and Edible Manhattan.

Book Information
ISBN 9781958417256
Author Tama Matsuoka Wong
Format Hardback
Page Count 240
Imprint Hardie Grant US
Publisher Hardie Grant US
Weight(grams) 890g