Overview

Into the Weeds empowers 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 and rethink the way you engage with and value the plants around you. Into the Weeds teaches you to encourage those plants, even if you didn’t plant them yourself, turn invasive vines into simple structures like borders and beds, and transform the bounty of your surroundings into teas, tinctures, and cocktails.  Part practical and part philosophical, Into the Weeds includes a plant 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 pot…can shelter a little wilderness, a piece of paradise.”

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9781958417256

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Reviews

"""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 Information

Tama Matsuoka Wong is the author of Foraged Flavor, which was nominated for a James Beard Award, and co-author of Scraps, Wilt and Weeds, which won the IACP Food Matters award. As a master forager for some of New York City’s most prestigious restaurants, her deep knowledge of wild produce informs her impeccable taste in their flavors and uses.  Tama’s 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. 

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