Now from the doyenne of edible landscaping comes a comprehensive and accessible guide to cultivating and cooking with herbs.
If you have only one book on growing, harvesting, and cooking with herbs, this should be it. Creasy takes you from seeds to stove top, from preparing soil to elegant dining, with easy-to-follow instructions and inspirational, imaginative ideas for every step of the way, with a complete “Resources” sections. There’s information on how to design and grow an herb garden just about anywhere – from a spacious country plot to a small city balcony, from California to Maine and anywhere in between. With photographs so vivid you’ll think you’re on location, you’ll tour various gardens Creasy has created, plus the garden of herb luminary Carole Saville, among others.
The comprehensive, fully illustrated “Encyclopedia of Culinary Herbs” section illustrates how to grow and use more than two dozen herb varieties. It includes both old favorites – basil, rosemary, sage, and the like – as well as more exotic herbs from around the world, including salad burnet, lemon verbena, and Mexican tarragon.
Of course, no herb book is really complete without providing ways to reap the bounty of your efforts. In “Favorite Herb Recipes,” you’ll find just that, along with recipes for accompaniments – herb blends and butters, vinegars and teas; main dishes from cuisines around the world; and even cocktails and desserts.
Paperback, 105 pages.
ROSALIND CREASY is a landscape designer, a leading authority on environment-friendly gardening techniques, and the grande dame of the edible landscaping movement.