Explores the culinary uses of most commonly grown plants, and presents many recipes using unusual ingredients such as roses, jasmine and magnolias. Describes simple ways of preparing and cooking the edible parts of ornamental trees, shrubs, cacti, weeds, climbers and ground covers. Includes an index.The author has been an organic orchardist and market gardener for many years. She is the gardening writer for the TAustralian Women's Weekly' and also writes for several magazines including TWellbeing' and TEarthgarden'. She has written a number of books on organic gardening and farming as well a series of books on herbs.