Introduction ~ 1 * A Few Notes about Ingredients ~ 5 chapter one ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs ( Umbelliferae or Apiaceae ) ~ 9 chapter two ~ The Mint Family: Square Stems and Fragrant Leaves ( Labiatae or Lamiaceae ) ~ 45 chapter three ~ The Sunflower Family: Some Rough Stuff from Out of Doors ( Compositae or Asteraceae ) ~ 59 chapter four ~ The Knotweed Family: Three Strong Personalities ( Polygonaceae ) ~ 103 chapter five ~ The Cabbage Family: The Sometimes Difficult Crucifers ( Brassicaceae or Cruciferae ) ~ 117 chapter six ~ The Nightshade Family: The Sun Lovers ( Solanaceae ) ~ 173 chapter seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds ( Amaranthaceae and Chenopodiaceae ) ~ 215 chapter eight ~ The (Former) Lily Family: Onions and Asparagus ( Liliaceae ) ~ 243 chapter nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds ( Cucurbitaceae ) ~ 277 chapter ten ~ The Grass Family: Grains and Cereals ( Poaceae , formerly Gramineae ) ~ 299 chapter eleven ~ The Legume Family: Peas and Beans ( Leguminosae or Fabaceae ) ~ 333 chapter twelve ~ The Morning Glory Family: The Sweet Potato ( Convolvulaceae ) ~ 385 Acknowledgments ~ 391 * Sources ~ 393 * Bibliography ~ 395 * Index ~ 396 recipes chapter one The Carrot Family Chilled Spicy Carrot Soup with Yogurt Sauce Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah Ivory Carrot Soup with a Fine Dice of Orange Carrots Carrot Almond Cake with Ricotta Cream Yellow Carrots with Coconut Butter and Lime Winter Carrots with Caraway Seeds, Garlic, and Parsley Salsa Verde with Chinese Celery Celery Leaf and Vegetable Potage Celery Salad with Spring''s First Herbs and M'che Meyer Lemon and Shallot Vinaigrette Celery Salad with Pears, Endive, Blue Cheese, and Walnuts Celery Root Soup with Walnut-Celery "Salad" Celery Root and Hash Brown Cake Celery Root Mash Flecked with Celery Leaves Fennel Stock Braised Fennel Wedges with Saffron and Tomato Shaved Fennel Salad with Celery and Finely Diced Egg Fennel Tea Parsnip and Carrot Puree Parsnip-Cardamom Custard Roasted Parsnips with Horseradish Cream Rhubarb with Angelica Leaves Anise Shortbreads with Orange Flower Water Caraway Seed Cake Chervil-Chive Butter Cilantro Salsa with Basil and Mint Dukkah (Toasted Nuts and Seeds with Cumin) Dill-Flecked Yogurt Sauce Parsley Sauce Braised Parsley Root chapter two The Mint Family Anise Hyssop Tea Lemon Basil-Mint Lemonade Basil Puree Thick Marjoram Sauce with Capers and Green Olives Orange and Rosemary Compote Butter Seasoned with Rosemary, Sage, and Juniper Sage Tea Sage and Fennel Tea with Fresh Mint Sage Bread Crumbs Chia Water Ground Chia for Cereals Lemon Thyme Tea Lavender Syrup White Nectarines in Lavender Syrup chapter three The Sunflower Family Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt Braised Jerusalem Artichokes with Mushrooms and Tarragon Creamy Cardoon Soup with Thyme Cardoon Risotto Cardoon Risotto Cakes from Leftover Risotto Steamed Whole Artichokes A Crispy Artichoke Sauté Roasted Artichokes Griddled or Grilled Artichoke Wedges Braised Baby Artichokes with Tarragon Mayonnaise Artichokes with Walnut Tarator Sauce Fall Artichokes, Potatoes, and Garlic Baked in Clay A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs Walnut-Shallot Vinaigrette Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado Grilled or Griddled Radicchio with Gorgonzola and Walnuts Griddled Endive Braised Endive with Gorgonzola Treviso Radicchio Gratin Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons Sunflower and Frisée Salad Bitter Greens with Walnut Oil and Mustard Vinaigrette Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust Escarole and Potato Hash Limestone Lettuce Salad with Creamy Herb Dressing Romai.