Kathy Willis

Carolyn Fry

Across 25 episodes, Kathy Willis, Kew's head of science, will show us how the last 250 years transformed our relationship with plants. As the British Empire painted the atlas red, explorers, adventurers and scientists brought the most interesting specimens and information back to London. Understanding how plants work has changed our history and could safeguard our future

From Roots to Riches

Plants

The Adventures of the World's Greatest Botanical Explorers

The Plant Hunters

Seeds provide half of the calories consumed by humans today and helped grow human civilization. Just ten crops (rice, maize, wheat, potatoes, etc.) provide 75% of human energy needs. Seeds: A Natural History unearths the evolution of seeds from the time before dinosaurs to how they became our primary source of calories and protein today. Using vivid photos of seeds, which invite readers to appreciate their diversity of form and function, along with a text by an award winning science journalist and writer, Seeds harvests the importance of the nature and productivity of seeds. And to complete the narrative arc, Seeds shows how modern scientific techniques of genetic profiling, seed banking, and plant breeding may be the answer to humanity’s future. Seeds and humans have had a bountiful history and this book captures the scientific, artistic, and economic vitality of these incredible natural packages.

A Natural History

Seeds

Royal Botanic Gardens, Kew Staff

Kew's Global Kitchen Cookbook is a visual celebration of the amazing variety of edible plants and how we can use them. The range of edible plants is far broader than we may suppose, with huge variety, from all corners of the world, and continually changing in how they are used and perceived. Some now regarded as familiar were once exotic, such as tea, grapes and chillies, and the source of fortunes for those who 'discovered' and transported them, such as the staples of the Dutch East Indies spice trade - nutmeg, cinnamon and black peppercorns.A narrative main introduction gives context to the plants that provide the ingredients for the book's 101 recipes featuring plants from around the world, including parsnip tart, truffle crepes, Cincinnati chilli, orange vacherin, Kashmiri curry, plantation smoothie, sweetcorn and crab fritters and pineapple cheesecake with chilli. A further section features the herbs of Europe and the Mediterranean and spices from the East, with details on how they grow, tips for growing windowsill box herbs, and how to use and combine different flavours to the best effect. Each plant has its own story of travel and adventure, and historical, botanical and economic themes are brought to life through the text and beautiful botanical illustrations from Kew's archives. Relishing edible plants today needs to go hand in hand with acknowledging how lucky we are to have access to so much diversity, and how we need to preserve that for the future.The book is published in conjunction with the Kew festival IncrEdibles, from 25 May - 3 November 2013.

Carolyn Fry

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