The publication “40 old and new vegetables to diversify your diet and nourish yourself better”, has the aim to stimulate curiosity about horticultural biodiversity and its cultural, nutritional and economic value. The book encourages experimentation to have a more balanced and diversified nutrition, rich in nutrients helping to prevent disease. With this book, urban readers will also get know more about the rural reality and smallholders livelihoods whom produce the food the cities need, it will help to reconnect and prefer organically produced products, supporting a permanent improvement of their production systems and the gastronomy sector. Under the moto “eat delicious, eat healthy, eat Peruvian”, the cook – farmer alliance has gained power giving strong messages to Peruvian society. The 40 vegetables have been selected because of their availability, accessibility, nutritional value and traditional knowledge linkages. The selected vegetables belong to the following groups: Andean leaves; Leaves and stems; aromatic herbs; microgreens; brassicas and relatives; flowers; chilies, tomatoes and relatives; legumes; pumpkins and relatives; algae, bacteria and fungi
