Paperback, 448 pages.
Clear and easy directions.Vegetables for every season: 21 varieties of beans, including favas and haricots verts; peppers from sweet orange Valencias to fiery Thai Dragons (scorchers at 60,000 Scoville units); dwarf eggplants; fingerling potatoes; 17 terrific tomatoes; lettuces; and Asian greens like bok choy, mizuna, and Chinese kale. Herbs, including basils green and purple, exotic lemongrass, soothing chamomile, saffron crocus, and the essential culinary herbs such as parsley, rosemary, sage, tarragon, and the many thymes. Fruits: Meyer lemons, strawberries, gooseberries, figs, and even apples, peaches, and grapes. And edible flowers, like tart begonias, peppery nasturtiums, clove-spicey dianthus, and sweet daylilies, to add enchantment to meals.
Complete with all the basics of choosing the right containers, determining, soil types, applying fertilizers, and knowing when to start from seed and when to start from seedling.