Describes historical origins, use, and growing requirements of garlic, onions, shallots, and leeks (members of the allium family) as well as celery, asparagus, and rhubarb. Includes recipes.
Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits of fruits, such as tomatoes, avocados, squash, and peppers. Includes recipes.
Describes the history, growing requirements, uses, and food value of various leafy green vegetables and vegetable flowers, including cabbage, broccoli, artichokes, spinach, Belgian endive, and lettuce. Includes recipes.