9781603584951
Playtime:224 minutes
Book Art:Book includes full-color photos and illustrations throughout
Size:8 x 10 inch
Publisher:Chelsea Green Publishing
Pub. Date:December 1, 2012
ISBN:9781603584951

Perennial Vegetables & Perennial Vegetable Gardening with Eric Toensmeier (Book & DVD Bundle)

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$59.95

In stock (can be backordered)

Imagine growing vegetables that require just about the same amount of care as perennial flowers and shrubs, need no annual tilling or planting, yet thrive and produce abundant and nutritious crops throughout the season.

Get the best information on growing these easy and interesting crops from Eric Toensmeier’s award-winning book Perennial Vegetables, and tour his own lush forest garden in the new DVD, Perennial Vegetable Gardening with Eric Toensmeier

About Perennial Vegetables:

In Toensmeier’s book, Perennial Vegetables (Chelsea Green, 2007), the adventurous gardener will find information, tips, and sound advice on less-common edibles that will make any garden a perpetual, low-maintenance source of food. In his book, readers will find perennial vegetables are perfect as part of an edible-landscape plan or permaculture garden. Profiling more than a hundred species, with dozens of color photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.

About Perennial Vegetable Gardening with Eric Toensmeier (DVD):

In the DVD—a culmination of workshops recorded in Mexico, Florida, and Massachusetts—plant specialist Eric Toensmeier introduces gardeners to more than 100 species of little-known, underappreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such delights as ground cherry, ramps, air potatoes, the fragrant spring tree, and the much-sought-after, antioxidant-rich wolfberry (also known as the goji berry), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and culinary satisfaction. Toensmeier also takes viewers on a plant-by-plant tour of his garden in Massachusetts.

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About Eric Toensmeier

Eric Toensmeier is the award-winning author of Paradise Lot and Perennial Vegetables, and the co-author of Edible Forest Gardens. Eric is an appointed lecturer at Yale University, a Senior Fellow with Project Drawdown, and an international trainer. He presents in English and Spanish throughout the United States, Canada, Mexico, Guatemala, and the Caribbean. Eric has studied useful perennial plants and their roles in agroforestry systems for over two decades, and cultivates about 300 species in his urban garden. His writing can be viewed online at perennialsolutions.org.

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Perennial vegetables are a food gardener's dream. Plant them once, treat them well, and they'll keep on feeding you year after year.

Eric Toensmeier, author of Paradise Lot and Perennial Vegetables, and coauthor of Edible Forest Gardens, is the reigning expert on these easy-to-grow crops, and his new DVD takes you on a plant-by-plant tour through his garden in Massachusetts, as well as edible landscapes in Florida and Mexico. If you're looking for some new crops to liven up your garden and your palate, Toensmeier will show you plants you never dreamed could be dinner.

In this clip from the DVD, Eric introduces four perennial crops that do well in shady spots:

  • Edible Shoot Bamboo - Harvest the young shoots and eat it like asparagus, it's also a useful plant for making garden stakes and other projects.

  • Giant Fuki - A Japanese vegetable that loves damp shade. Harvest the stalks, boil them, peel them, then add them to soups or tempura.

  • Edible Hosta - Typically sold as a shade-loving ornamental, Hosta is a popular vegetable in many parts of Asia. Harvest the curled shoots that emerge in early spring.

  • Giant Solomon's Seal - A beautiful ornamental that's also a delicious vegetable. Harvest the shoots, cut off the leaves which are bitter, and prepare it like asparagus. Solomon's Seal also produces edible tubers that you can cook up like potatoes.

Watch the clip to learn more about these versatile veggies:

Books By Eric Toensmeier