The Phytofarm kitchen garden book
The dividing line between food and medicine may not always be clear; for example, lemons, onions and oats are they foods or medicines? They are both for the many foods we ingest have medicinal value and also provide substance, vitamins and minerals. Our evolution over thousands of years, alongside plants, has geared our digestive system to use whole and plant-based foods.
At Phytofarm we enjoy “freedom cooking” that does not normally rely on a recipe. We are often asked how we put various herb and food combinations together. In this vein, this is not your usual recipe book it has been compiled with plants as the central ingredient for making delicious food. This compendium provides you with the principles for exploring plants as food and medicine. It encourages you to use your sense of smell and taste to tell if the food is pleasant to you.
Our book is a valuable collection of recipes and ideas, starting with more.
The spring and summer edition contains 48 pages. New seasonal sets of pages will be available in the future, keeping you updated with the latest additions from the Phytofarm kitchen.