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Heritage Fruits & Vegetables


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Table of Contents

Foreword by Raymond Blanc; Preface; Introduction: Fruit and Vegetable Cultivation through the Ages; Spring - Asparagus; Cauliflower; Kohlrabi; Potato. Summer - Apricot; Cherry; Citrus (orange, lemon, lime, citron); Currants (black, white and red); Gooseberry; Hothouse Fruit (peach and nectarine); Fig; Mulberry; Raspberry; Strawberry; Alliums (onion, shallot, garlic); Beans (broad, french, runner); Beetroot; Carrot; Cucurbits (cucumber, marrow and courgette); Florence Fennel; Globe Artichoke; Pea; Radish; Rhubarb; Salads (lettuce, alexanders and purslane); Spinach; Tomato. Autumn - Apple; Blackberry; Medlar; Nuts (almond, cob nut and filbert, chestnut, walnut); Pear; Plum (bullace and damson, gage, mirabelle); Quince; Celery and Celeriac; Chard; Pumpkin and Squash; Solonaceae (aubergine, chilli and sweet pepper); Sweetcorn; Turnip. Winter - Hothouse Exotics (grape, pineapple, muskmelon); Winter brassicas (broccoli, Brussels sprout, cabbage, kale); Chicory; Leek; Parsnip; Salsify and Scorzonera; Tubers (Jerusalem artichoke, oca) * Useful Addresses: Organizations, Suppliers and Gardens to Visit

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A sumptuous celebration of the fascinating riches of heritage fruits and vegetables

About the Author

Toby Musgrave is the author of many books on plants and gardening, including The Head Gardeners and Cottage Gardens.


'Sumptuous images and quirky historical details ... one for the seasoned cook, allotment potterer or frequenter of farmers' markets' - Homes & Interiors
'Superb photography ... a timely and informative celebration of the sheer diversity of heritage varieties ... beautifully designed and produced' - Four Shires Magazine

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