Into the Weeds: How to Garden Like a Forager

(Hardback)

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Into the Weedsempowers budding and experienced gardeners alike to embrace a gentler, less rigid and more sustainable approach to tending the land.

Tama Matsuoka Wong, master forager and gardener, invites you break free from meticulously ordered beds andrethink the way you engage with and value the plants around you.Into the Weedsteaches you to encourage those plants, even if you didnt plant them yourself,turn invasive vines into simple structures like borders and beds, and transform the bounty of your surroundings intoteas, tinctures, and cocktails.

Part practical and part philosophical,Into the Weedsincludes aplant ID section for some of the most common edible, useful, plants in the world. A project on making wildflower leis shows how one made with the scrap flowers can be just as beautiful as one made from showy plants.

As the author writes, All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill potcan shelter a little wilderness, a piece of paradise.

Reviews

"Despite its thud factor and gorgeous photography, this is a workhorse guide meant for dog-earing, one that transformed the way I look at my yard. As a forager to top chefs, Wong is all about following Mother Nature's lead and finding beauty and nourishment in whatever springs forth."--Elizabeth Florio, Garden Gun

"I love this book. After reading this I saw my garden in a completely new light and began to see the bounty the land is offering and the invitation for me to engage more deeply than I have before."--Bryan Thompson-Nowak, Director of Education, Morris Arboretum, University of Pennsylvania
"This eloquent work moves seamlessly between the practical and the experiential. It is a must read for anyone who seeks to become more intimate with the land on which they live."--Larry Weaner, co-Author of Garden Revolution: How Our Landscapes Can Be a Source of Environmental Change
"This is my kind of garden. It uses cast off branches and logs, stones and celebrates nature in all its deliciousness."--Mads Refslund, co-founder NOMA, chef-owner Ilis, Brooklyn
"Through moving words, Tama brings the reader into an inspired world of wild gardens, food, and ecosystems. While her hard-earned wisdom and methods are practical instructions for anyone interested, her stories are also transformative reads for anyone wishing to reconnect with the natural world, even from the heart of an urban city."--Junghyun Park "JP" Chef-Owner Atomix, Atoboy, Naro

Author Bio

Tama Matsuoka Wongisthe author ofForaged Flavor, which was nominated for a James Beard Award, and co-author ofScraps, Wilt and Weeds, which won the IACP Food Matters award. As a master forager for some of New York Citys most prestigious restaurants, her deep knowledge ofwild produce informs her impeccable taste in their flavors and uses.

Tamas work has been Featured in the NY Times, Wall Street Journal, Bloomberg, CBS Sunday, TedX Manhattan, CNN Great Big Story, Martha Stewart Magazine, Oprah magazine, Edible Manhattan.