'Root to Stem is a seasonal and holistic approach to health that puts
plants, herbs and nature at the heart of how we live and eat. It is a
new kind of guide that links individual health to our communities and
the planet's health to sustain us all.'
This perfect companion to the seasons, this book will show you how to
take greater control over your own health and well-being, treat everyday
ailments, and ensure the sustainability of the planet through
discovering how to forage, grow, or shop for plant- and herb-based foods
and products. Including:
Detox in the spring with sorrel, cleavers and nettles.
Harvest summer lime leaf shoots to soothe digestive upsets and feed gut
microbes.
Bake a Lammas loaf to celebrate the autumnal equinox.
Boost your winter immunity with red berries, purple potatoes and
rosehips.
Root-to-stem eating encourages you to use every edible part of plant,
including the leaves, skin, seeds and stalks.
Travelling through the four seasons, expert medical herbalist Alex Laird
shares the natural ingredients that are available on your doorstep,
simple delicious recipes and easy-to-make herbal remedies.