Most gardeners today don't have the space for a dedicated herb garden, and even if they did, this may not be the best option as not all herbs thrive in the same conditions.
Herbs have been cultivated and used in cooking for centuries, but the cook's herb garden of the 21st century is a far cry from the formal and ornamental gardens of the past. Most gardeners today don't have the space for a dedicated herb garden, and even if they do, not all herbs thrive in the same conditions.
The Cook's Herb Garden Revisited advocates taking a fresh approach to growing herbs by incorporating them in the most appropriate place in the garden - whether it be in the perennial border or by the back door or tap. Providing the best possible growing conditions for each herb means generous harvests and optimum quality for the kitchen.
This revised and updated edition of a classic book by these three talented and popular sisters shows how to achieve a varied, year-round supply of herbs and use them creatively in the kitchen. From the familiar, such as parsley and basil, to the unusual, such as perilla and Vietnamese mint, sound and interesting information is given on the history, available varieties, propagation and cultivation, harvesting and culinary uses of over 20 herbs. Numerous tempting recipes will also inspire cooks to experiment with herbs in mouth-watering ways.
Though this is an older publication, it still holds plenty of valuable and pertinent information for any new gardener, or experimented gardener who finds themselves having trouble getting their herbs chugging along in bountiful supply.
Packed with tips, tricks and good advice for a plentiful harvest every season, this book also contains information about optimal planting, growing and harvesting periods, plus information on what plants can be grown successfully in pots or tubs.
Almost every herb that can be successfully grown in New Zealand is covered in this book, with all of the traditional basics plus a significant number of the more unusual ones too. I admin that I am not a great user of herbs in my food, so I wasn't surprised to find a great many herbs I had never heard of, but even a friend of mine who was, for a time, a very prominent chef in the Auckland food scene a few years back, admitted this book contained herbs he hasn't heard of either, but wished he had known about when he was in the industry.
Recipes accompany almost every herb listing, making this a stunningly useful resource. Not only does it give you all the key information about what, when and how to grow your herbs, but it also gives you simple but tasty ways to use them in your daily diet.
Overall, this will be one of those books you never knew you need until you read it, and once you have you will wonder how you ever got by without it. The photos included also give you excellent guidance to how your plants should look when healthy, allowing you to make an early diagnosis of any loss of vitality, pest invasion or fungal infections. This has allowed us to save a few of our test plants that were looking a little strange but not really "unhealthy". A quick application of a home-made spray and the plants were back to full health.
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