Focusing on plants destined for the dinner plate, The Kitchen Garden is an illustrated guide to growing edible plants from sowing to harvesting. Learn when to sow, what to grow and how to make your delicious harvest into a meal. The book features fifty-five plant profiles ranging from the everyday
The Chinese Kitchen Garden
β Scribed by Wendy Kiang-Spray
- Publisher
- Timber Press
- Year
- 2017
- Tongue
- English
- Leaves
- 241
- Category
- Library
No coin nor oath required. For personal study only.
β¦ Table of Contents
Cover
Title Page
Copyright
Dedication
Table of Contents
Preface
Spring
Improving the Soil
Building a Chinese Intensive Bed
Raised Garden Beds
Container Gardening
Making Your Own Compost
Seed Sowing
Bamboo Shoots
Garland Chrysanthemum
Garlic Chives
Snow Peas and Sugar Snap Peas
Snow Pea Shoots
Watercress
Summer
Summer Pests
Garden Diseases
Watering the Summer Garden
Weeds
Amaranth
Bitter Melon
Bottle Gourd
Bunching Onions
Chinese Cucumbers
Chinese Eggplants
Chinese Peppers
Daylily Buds
Fuzzy Melon
Long Beans
Lotus
Luffa Gourd
Malabar Spinach
Mung Beans
Red Beans
Soybeans
Sweet Potato Greens
Fall
Fall Planting
Succession Planting
Seed Saving
Food Preservation
Garden Cleanup
A Choy
Bok Choy
Choy Sum
Cilantro
Gailan
Ginger
Kabocha
Mustard Greens
Napa Cabbage
Radish
Stem Lettuce
Taro Root
Tatsoi
Water Chestnut
Winter Melon
Winter
The WInter Garden and Growing in Cold Frames
More on Winter Protection
Hardy and Delicious Winter Vegetables
Cleaning Up Winterizing
Planning and Organizing
Expanding the Garden
Sprouting
Microgreens
Taking a Well-Deserved Break
Metric Conversions and Plant Hardiness Zones
Resources and Seed Suppliers
Recommended Reading
Acknowledgments
Photo Credits
Index
About the Author
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