Fresh herbs are a kitchen staple, and this hardworking guide details how to grow and use the 40 most important culinary varieties.
“Large color photographs illustrate the beauty of the plants in flower and what the useful parts of the herb look like. For those using herbs culinarily, this is both a guide for beginners and a reference that can be used at any level.” —Booklist
“Recommended for anyone interested in homegrown herbs for cooking.” —Library Journal
Susan Belsinger has written and edited more than 25 books and hundreds of articles about gardening and cooking. A flavor artist, Belsinger delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices.
Arthur O. Tucker is a botanist specializing in the identification and chemistry of plants of flavor, fragrance, and medicine. He is the research professor and director of the Claude E. Phillips Herbarium.