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    Title
    The Bountiful Container
    Authors and contributors
    By (author) Maggie Stuckey, By (author) Rose Marie Nichols McGee
    Physical properties
    Format: Paperback
    Number of pages: 400
    Width: 154 mm
    Height: 226 mm
    Thickness: 28 mm
    Weight: 710 g
    Audience
    General/trade
    Language
    English
    ISBN
    ISBN 13: 9780761116233
    ISBN 10: 0761116230
    Classifications
    Dewey: 635.986
    Nielsen BookScan Product Class: T11.2
    Dewey: 635.986
    BISAC category code: GAR001000
    Illustrations note
    two-colour illustrations
    Publisher
    Workman Publishing
    Imprint name
    Workman Publishing
    Publication date
    01 May 2002
    Publication City/Country
    New York/US
    Main description
    With few exceptions-such as corn and pumpkins-everything edible that's grown in a traditional garden can be raised in a container. And with only one exception-watering-container gardening is a whole lot easier. Beginning with the down-to-earth basics of soil, sun and water, fertilizer, seeds and propagation, The Bountiful Container is an extraordinarily complete, plant-by-plant guide.Written by two seasoned container gardeners and writers, The Bountiful Container covers Vegetables-not just tomatoes (17 varieties) and peppers (19 varieties), butharicots verts, fava beans, Thumbelina carrots, Chioggia beets, and sugarsnap peas. Herbs, from basil to thyme, and including bay leaves, fennel, and saffron crocus. Edible Flowers, such as begonias, calendula, pansies, violets, and roses. And perhaps most surprising, Fruits, including apples, peaches, Meyer lemons, blueberries, currants, and figs-yes, even in the colder parts of the country. (Another benefit of container gardening: You can bring the less hardy perennials in over the winter.) There are theme gardens (an Italian cook's garden, a Four Seasons garden), lists of sources, and dozens of sidebars on everything from how to be a human honeybee to seeds that are All America Selections.
    Back cover copy
    Clear and easy directions: Vegetables for every season: 21 varieties of beans, including favas and haricots verts; peppers from sweet orange Valencias to fiery Thai Dragons (a scorcher at 60,000 Scoville units); dwarf eggplants; fingerling potatoes; 17 terrific tomatoes; lettuces; and Asian greens like bok choy, mizuna, and Chinese kale. Herbs, including basils green and purple, exotic lemongrass, soothing chamomile, saffron crocus, and the essential culinary herbs such as parsley, rosemary, sage, tarragon, and the many thymes. Fruits: Meyer lemons, strawberries, gooseberries, figs, and even apples, peaches, and grapes. And edible flowers, like tart begonias, pepper nasturtiums, clove-spicy dianthus, and sweet daylilies, to add enchantment to meals. Complete with all the basics of choosing the right containers, determining soil types, applying fertilizers, and knowing when to start from seed and when to start from seedling.