Harvest Unexpected projects using 47 extraordinary garden plants

Bittner and Harampolis, owners of the Homestead Design Collective, a landscape design firm in the San Francisco Bay Area, expand the sense of possibility for practical use of typical plants while showing readers how to increase the bounty of the harvest. For example, lavender is often predictably consigned to the sachet or dried arrangements when, as noted in the book, it goes fabulously with chocolate mint for an invigorating tea. Salt-preserving herbs is another little-known and easily executed project that introduces year-long longevity for seasonal culinary delicacies. Whether for culinary purposes or home design, each project includes advice for optimal growing and cultivation of the relevant plants, followed by tips for proper harvesting. Arranged according to seasons, and accompanied by dramatic and intimate color photos, these creative and eclectic projects make a great resource for the earth-minded lover who relishes nature's gifts but needs new ways of cultivating them and deriving their bountiful benefits. Color photos. (Feb.) © Copyright PWxyz, LLC. All rights reserved.

Many gardeners feel conflicted about whether they should grow their gardens for food or beauty. Bittner and Harampolis, owners of a landscape design firm in San Francisco, explore both approaches as they show readers how to harvest fruits and flowers-and eat them, too. Arranged seasonally, with a design ethos that is naturalistic and unforced, all of the projects in this volume use edible plants; some are for food and drink, but many employ these plants in other ways, including as decorations and personal grooming products. Each project highlights a plant and includes cultivating and harvesting advice. While there is a slight bias for plants that are ideal for growing in Northern California, alternatives are suggested for other climate zones as well. The strategy here is to use what you have and love, rather than follow a strict recipe or rule. Projects are thoroughly photographed, and many will intrigue readers, including huckleberry shrub, lilac flower cream, blueberry dye, and flowering basil arrangement. VERDICT An attractive and inspiring collection good for gardeners of any type.- Devon Thomas, Chelsea, MI © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

from the INTRODUCTION Harvest is a practical, inspirational, and seasonal guide to living with an edible landscape. In this book, you'll find ways to make your garden more productive and enjoyable with a variety of projects using unexpected and often well-known garden plants, some of which may already be growing in your garden. Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit. Turn turmeric root into a natural dye and calendula into medicinal oil. Use lilacs to create sweet-smelling cream and apricots to create a facial mask. Use crabapple branches to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to enliven a salad. The plants in this book are not only remarkably useful, but they make for stunning additions anywhere in your garden. You'll find something exciting to harvest and create from one growing season to the next. *** POMEGRANATE MARGARITA Classic cocktail meets holiday tradition, compliments of Stefani's mom, Garna, who took the margarita and dressed it with a splash of festive red. Whether you are making a single glass or a pitcher, the ratio of the ingredients stays the same. Use more lime juice if you prefer a tart margarita or more pomegranate juice if you prefer it sweeter.  MAKES 4 DRINKS  1 cup of your favorite tequila  1 cup triple sec  ½ cup fresh pomegranate juice (from about 2 pomegranates)  ½ cup fresh lime juice  Large-grained salt such as kosher or flake salt  Lime slice  Ice cubes  Handful of pomegranate seeds, for garnish    Combine the tequila, triple sec, and both juices in a pitcher and stir thoroughly. Pour the salt onto a small plate. Rub the lime slice around the rim of each glass, and then dip the rims in the salt. Pour the margarita over ice in the salt-rimmed glasses. For a seasonal festive touch, garnish with the pomegranate seeds.    ***   HERB & HIVE LIP BALM    It's fun to make your own lip balm from the garden. And if you keep bees, this is also a great way to use your beeswax.  MAKES 3 TO 5 TINS  3 tablespoons calamintha-infused olive oil  1 tablespoon beeswax   Place the calamintha olive oil and beeswax into a heatproof glass measuring cup with a pour spout. Fill a saucepan with a couple inches of water. Set the measuring cup into the saucepan and gently warm over medium-low heat until the oil and beeswax melt together. Stir occasionally to ensure that the beeswax melts completely.  Carefully remove the measuring cup from the pan. Wipe off the water from the outside of the measuring cup so that no water gets into your lip balm while pouring it into its final containers. Pour the lip balm into containers (such as small tins), and secure the lids. Store in a cool place for up to 3 months. Excerpted from Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants by Stefani Bittner, Alethea Harampolis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.