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The Kew Gardener's Guide to Growing Herbs
The herbs in this book provide flavours and scents unlike any other: culinary herbs are a living trove of fresh flavours for any cook, with an almost alchemical power to transform the simplest dish. Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are popping up in artisan gin, ice cubes and cocktail syrups; in foraged dishes and kitchen gardens of the best restaurants as chefs realise that often the only way to capture that elusive flavour is to have home-grown, freshly harvested herbs on their doorstep. With this book these intense flavours can now be a reality for gardeners and food enthusiasts with any size of garden, fro...
Jekka's Complete Herb Book
Updated edition of The authoritative book on herbs for gardeners and those who use herbs medicinally or for cooking. This edition includes 39 new herbs and over 200 recipes; planting calendar; design ideas for herb gardens; how to harvest and make herb oils; colour photography throughout for easy identification.
New Book of Herbs
A unique and innovative combination of cookbook, gardening guide, and organic reference, "New Book of Herbs" illustrates how growing and using fresh herbs can enhance one's home, health, and garden.
Herbal Medicine
The global popularity of herbal supplements and the promise they hold in treating various disease states has caused an unprecedented interest in understanding the molecular basis of the biological activity of traditional remedies. Herbal Medicine: Biomolecular and Clinical Aspects focuses on presenting current scientific evidence of biomolecular ef
Herb
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader ...
A Pocketful of Herbs
"A genius little book! This is a fascinating guide to herbs and what to do with them - love it!" Jamie Oliver From rosemary to wild garlic, and hyssop to sea kale, our food would be poorer without the herbs we grow. Jekka McVicar is the expert on herbs and how to get the best from them, and this new pocket book is the go-to guide for chefs and gardeners across the country. In a compact and handy A-Z format, this guide will ensure you get the best out of your herb garden, providing details such as when and where to plant, how hardy each plant is, how to nurture and care for your herbs and what each herb is best used for in the kitchen. Jekka's own photography of the herbs complements the text, providing a quick and colourful reference.
Herbs
In the tenth River Cottage Handbook, Nikki Duffy shows how to grow and cook with herbs. Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, p...
Edible Wild Plants and Herbs
This is the perfect guide for every budding forager. Exquisitely illustrated with full-color paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country's leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and...
