A Tart for May, Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller. Photography by Andrew Montgomery.
Root, Stem, Leaf, Flower is a cookbook about plants—it’s about making the most of the land’s bounty in your everyday cooking.
Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially—they provide a feast of flavours, colours and textures.
Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn—apples, pears, plums—the food year is marked by growth, ripening and harvest.