Food gardens are springing up in backyards across the country. Organic, homegrown tomatoes, carrots, and cucumbers are being enjoyed at more family dinner tables than ever, bringing serious nutrition and delicious tastes to homemade meals. But why stop with vegetables? Herbs are perfect companions in the garden, and their bright flavors elevate the taste of nearly every vegetable. A handful of basil added to a tomato salad or a bit of chopped dill sprinkled on butter-sauteed carrots creates new layers of flavor and complexity.
"The Beginners Guide to Edible Herbs" helps every vegetable gardener realize the pleasures of becoming an herb gardener. Readers will find complete information on growing, harvesting, preserving, and using 26 of the most popular kitchen herbs, from basil to thyme. There are also food-pairing tips, simple recipes, and basic information on medicinal uses, all enhanced by beautiful, full-color photographs of every plant and many kitchen recipes and projects.
Whether they complement rows of asparagus and cauliflower or grow in a garden all their own, edible herbs are versatile, undemanding, and abundant. They're winners in every garden.