Japanese Style Companion Planting brings the techniques of a master farmer in Japan to home gardeners all over the world, with over 175 easy-to-follow color illustrations and detailed texts. Japanese gardeners typically work with small plots and are experts at making the most efficient use of available garden space. They have long understood that when compatible vegetables and fruits are grown together, the result is increased yields, healthier plants, fewer pest problems and better taste. Vegetables from small gardens are the mainstay of Japan's famously healthy cuisine and movement towards farm-to-table dining tradition. Author Toshio Kijima is head of the Biotechnology Department at Tochigi Agricultural Station in Japan and principal of the Nogyo Daigakko School of Natural Farming.
In this book, he provides 88 different plant pairings, including common favourites such as:
Tomato with basil
Eggplant with green beans
Carrots with edamame
Iceberg lettuce with broccoli
Strawberries with garlic
Green beans with arugula
Blueberry bushes with mint
and dozens of other pairings that yield tasty, nutritious vegetables and fruits, all grown without the need for pesticides or chemical fertilisers.
This book also covers excellent combinations for relay planting, such as watermelon followed by spinach, spinach followed by broccoli, broccoli followed by potato, and many more. Clear and precise instructions are given for each combination-from planning and preparing your plot to planting depths and spacing-all accompanied by detailed colour drawings and photographs. Information on the theory and basics of companion planting will ensure a smooth transition to sustainable gardening techniques that millions of home gardeners are using!
Japanese Style Companion Planting brings the techniques of a master farmer in Japan to home gardeners all over the world, with over 175 easy-to-follow color illustrations and detailed texts. Japanese gardeners typically work with small plots and are experts at making the most efficient use of available garden space. They have long understood that when compatible vegetables and fruits are grown together, the result is increased yields, healthier plants, fewer pest problems and better taste. Vegetables from small gardens are the mainstay of Japan's famously healthy cuisine and movement towards farm-to-table dining tradition. Author Toshio Kijima is head of the Biotechnology Department at Tochigi Agricultural Station in Japan and principal of the Nogyo Daigakko School of Natural Farming.
In this book, he provides 88 different plant pairings, including common favourites such as:
Tomato with basil
Eggplant with green beans
Carrots with edamame
Iceberg lettuce with broccoli
Strawberries with garlic
Green beans with arugula
Blueberry bushes with mint
and dozens of other pairings that yield tasty, nutritious vegetables and fruits, all grown without the need for pesticides or chemical fertilisers.
This book also covers excellent combinations for relay planting, such as watermelon followed by spinach, spinach followed by broccoli, broccoli followed by potato, and many more. Clear and precise instructions are given for each combination-from planning and preparing your plot to planting depths and spacing-all accompanied by detailed colour drawings and photographs. Information on the theory and basics of companion planting will ensure a smooth transition to sustainable gardening techniques that millions of home gardeners are using!
'[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavourful.' - Mark Bittman, The New York Times'In the Japanese culinary world,...
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