Rosalind Creasy, the grande dame of edible landscaping, has compiled an amazing variety of Mexican herbs and vegetables and has brought them up from south of the border straight to our dinner plates.
Mexican food, Creasy tells us, consists not only of crispy tacos and refried beans, but also savory salsas and mole verde, corn-on-the-cob dipped in crema and grated anejo cheese, and winter squash soup. With gorgeous photography and practical growing tips, Creasy takes us on a tour of several of her own Mexican gardens, where authentic varieties prevail and colorful design reigns.
She addresses climate concerns, as well as the process for saving seeds and incorporating Mexican flower varieties into the garden plot for variety, for color, and to ward off pests and insects.
In addition to gardening techniques, some of the delicious Mexican recipes include: