Edible Landscaping with Rosalind Creasy bio picture
  • Rosalind Creasy – Edible Landscaping

    Gardening can be easy, healthy, inexpensive, and best of all, in can be done just about anywhere. As far back as 1970, Rosalind Creasy was a pioneer in the field of Edible Landscaping.Her work has since revolutionized the way that many of us think about gardening. Cooking from the garden, eating organic, and eating fresh are all possible and not as hard as you might think.

    In this website, you can see some of Rosalind's best tips on making the most of your home garden, along with various recipes and advice. 

    Rosalind's new book, Edible Landscaping, was published in November of 2010 and is now in its third printing.

American Gardener Magazine

This month, Ros is honored to be featured on the cover of the American Gardener Magazine (photo by Noah Hawthorne). This publication is sent to all members of the American Horticultural Society.

Gain access to issues of The American Gardener, the list of Reciprocal Admissions Program (RAP) gardens and arboreta, discounted or free admission to flower and garden shows, the annual Seed Exchange, and special discounts on gardening products by becoming a member of AHS. Visit www.ahs.org for more information.

 

Asian Coleslaw from Spring Greens

Spring is in full swing and my garden is producing lots of chard, spring onions, Portuguese and Savoy cabbages and cilantro. I’m going to make my favorite coleslaw, Asian style, using these great greens and herbs and take it to my daughter’s house for the whole family to enjoy. I hope you give it a try and enjoy it, too!

Asian Shredded Salad

This variation on coleslaw combines many of the flavors of Southeast Asia and makes a great pot luck dish. I make the salad a few hours before serving it so the flavors blend. (When I’m in a hurry, I use 1 3/4s of a cup of a commercial coleslaw dressing and add the called for grated ginger and hot sauce to it before pouring it over the greens. )

Dressing:

1 1/2 cups mayonnaise

1 1/2 tablespoons minced fresh ginger

1/3 cup rice vinegar

2 tablespoon lemon juice

1 tablespoon sesame oil

1/3 teaspoon salt

1/3 teaspoon hot pepper sauce to taste

Mix the ingredients well in a small bowl and refrigerate them until they are needed.

Salad:

12 to 16 cups thinly sliced cabbage (1 large cabbage – 2 to 2 1/2 pounds)

5 to 6 cups thinly sliced Swiss chard

2 to 2 1/2 cups chopped cilantro (1 medium bunch)

2 cups chopped green onions or scallions including the green tops (1 small bunch)

1/2 cup crystallized ginger, minced

1 cup dry roasted peanuts or cashews

Wash the greens well, chop, and place them in a salad spinner to remove extra moisture. In a large salad bowl combine all the ingredients and add the crystallized ginger. Pour most of the dressing over the greens and toss. Add the rest of the dressing if needed.  Sprinkle the nuts over the salad.

Serves 6 to 8