Growing Perennial Foods: A Field Guide to Raising Resilient Herbs, Fruits & Vegetables, by Acadia Tucker

Growing perennials: Guidelines for the cultivation of resilient plants, fruits and vegetables

From Acadia Tucker
Stone Pier Press
March 12, 2019
Volume: 280 pages

Growing perennial foods is an introduction to farming and horticulture for renewal. As the writer Acadia Tucker put it, “I wrote this book for beginners. It’s for gardeners who want tougher plants that can withstand harsh weather conditions … It’s for anyone who has never grown food and wants to get started. It’s time. “

Although this book is for beginners, experienced gardeners will find it as refreshing as spring rains. Renewal – the word itself makes you stand up and breathe deeply to practice common sense Growing perennial foods used to regenerate the soil, improve the plants and be the best steward of our environment.

Krishna Chavda is the illustrator of this work. The colorful cover and line drawings further enrich the prose of Acadia.

Book cover for perennial food

First part: cultivate food

Acadia writes about soil science, carbon cycle, soil research, planning, planting and gardening in an easy-to-read style. Her passion and interest in growing food encourages readers to grow. Whether you have been a gardener for many years or are new to the world of growing and caring for edible plants, Acadia has given you detailed instructions that are easy to follow.

The first step is to Try your heightand then to feed the soil with leaves, straw and clippings that decompose into compost and to feed the organisms that improve soil life. The soil is a living organism and can be improved by feeding it with organic matter, which in turn has the mutual effect that soil organisms can reproduce and improve plant life.

Acadia offers seasonal guidelines for four-season horticultural renewal, including guidelines for composting, mulching, planting, trimming and fertilizing, as well as irrigation, plant support and pest control.

Part two: herbs

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The herbal section contains detailed profiles of twelve culinary herbs. Basil, chives, lavender, fennel, oregano, rosemary and thyme are just a few of the twelve favorites. Each herb gets about five pages of its history, accompanying plants, regional tolerance, planting, cultivation, challenges and crops.

The price at the end of each recommended herb is easy to make. An example is a recipe for chives and parsley at the end of the discussion in the chives section.

Part three: fruit

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The fruit section contains eight different berry plants, including blackberries, blueberries and strawberries. My favorite is blueberry where I grow a small bunch of fourteen blueberry plants.

This section was redistributed as before and contained history, varieties, seedlings, regional perspectives, crops, crops, challenges and crops, including the best ways to preserve this fruit. Acadia added a recipe called My mother’s blueberry cornmeal pancakes

Fourth part: vegetables

Growing_Perennial_Foods_Vegetables

This portion contains fourteen favorite vegetables, including my favorite tomato. From this book, I learned that growing tomatoes with chives, onions, and parsley creates a powerful odor to repel insects. Marigolds and nasturtiums are housed for aphids and basil improves the taste of tomatoes. The recipe is recommended Fried tomato soup

recommendation

Ideal for new and experienced gardeners, Growing perennial foods The purchase is worth it for the recipes alone. The book provides a brief introduction to common horticultural materials such as composting and biological pest control, as well as custom plant formats for a variety of herbs, vegetables and fruits. But more than academic knowledge, you will experience the love and passion that Acadia Tucker has for the planet and make it a better place for everyone to enjoy.

Where to buy

This 280-page softcover volume is published by Stone Pier Press and is available in and from bookstores Amazon

Growing perennial foods

Acadia Tucker’s long-standing love affair with perennial foods has provided these easy-to-understand guidelines for growing and harvesting these foods.

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