About this book
Cities are their own microclimates - plants can be grown in conditions a few degrees warmer and away from harsh winds and frost, so urban gardeners can afford to bend the rules a bit. This book explores this concept, offering tips for harvesting, preserving and freezing along with delicious recipes for each ingredient.
Growing food is different in the city: life is faster and space is tight. So it is vital to focus on only the most rewarding edible plants. In this book, the author selects his best city crops, from the familiar chillies and strawberries to the more unusual Japanese shiso and Mexican mouse melons.