A vegetable garden can indeed hold secrets: Not only can you grow parsnips, good king Henry, purslane, or buckwheat alongside onions, carrots, tomatoes, or pumpkins, but also, for example, vegetable leaves and greens can be wonderfully processed. Whether it's watercress in a flower pot on the outdoor windowsill, Swiss chard in a planter, or climbing beans as a terrace border – there's something for every gardener here. Grit Nitzsche demonstrates with many delicious recipes what you can achieve from your garden with minimal effort. Additionally, there are valuable tips for each vegetable regarding cultivation, processing, or even their healing properties – along with general practical advice on organic gardening, harvesting, canning, and freezing, seed storage, and winter stockpiling.