Pleasant Place is a growing collection of publications about the art of gardening, offering both practical and in-depth information to everyday garden tasks and garden design. The second instalment is dedicated entirely to the nasturtium (Tropaeolum majus); every part of this plant is edible. From ‘A Botanical Introductions’ to ‘Nasturtiums in Art History,’ there are also the following: an interview with artist-gardener Elspeth Diederix, nasturtium recipes from Amazonian cuisine expert Noni Kooiman, and an article on the astonishing spring tradition involving this plant at the Isabella Stewart Gardner Museum in Boston.
40 pages, 18 x 24 cm, softcover, Pleasant Place (Amsterdam).