Aromatic Herbs
A practical guide to growing, preserving and using herbs
A practical guide to growing, harvesting, preserving, and using aromatic plants, from classic culinary herbs to older and less common species.
Basil, thyme, rosemary, mint, sage, hyssop, lovage, borage, calendula, vervain, angelica, and many more are presented with clear growing advice, practical uses, and simple cultivation tips.
Thyme, parsley, basil, and rosemary are found in almost every kitchen. But the world of aromatic plants goes far beyond the few familiar herbs sold in garden centers.
For centuries, gardens included a much wider range of useful, fragrant, culinary, and traditional plants: calamint, hyssop, horehound, lovage, mugwort, angelica, salad burnet, bee balm, savory, lemon balm, borage, lavender, vervain, and many more.
This book is a practical guide to rediscovering aromatic plants, understanding their needs, and learning how to grow, harvest, preserve, and use them at home.
Each plant profile presents its main characteristics, growing conditions, propagation methods, harvesting period, culinary or infusion uses, garden companions, common problems, and traditional uses when relevant.
Some herbs thrive in dry, poor soil. Others prefer rich, cool ground. Some grow easily in pots, while others need more space or a little more attention. The goal is simple: know what to plant, where to plant it, how to care for it, and how to use it without turning the garden into a mystical laboratory with bad drainage.
Inside, you will find:
– classic culinary herbs such as basil, parsley, chives, mint, thyme, rosemary, sage, tarragon, and coriander;
– older or less common aromatic plants such as hyssop, calamint, lovage, horehound, mugwort, angelica, salad burnet, and bee balm;
– useful and fragrant flowering plants such as borage, calendula, chamomile, lavender, and marshmallow;
– growing advice for the garden, vegetable patch, courtyard, or balcony;
– harvesting, drying, and storage guidance;
– culinary, traditional, and practical uses;
– clear notes to avoid confusion, exaggeration, and miracle claims.
A complete, down-to-earth guide for growing more flavor, diversity, and useful plants in the garden and kitchen.
For centuries, gardens included a much wider range of useful, fragrant, culinary, and traditional plants: calamint, hyssop, horehound, lovage, mugwort, angelica, salad burnet, bee balm, savory, lemon balm, borage, lavender, vervain, and many more.
This book is a practical guide to rediscovering aromatic plants, understanding their needs, and learning how to grow, harvest, preserve, and use them at home.
Each plant profile presents its main characteristics, growing conditions, propagation methods, harvesting period, culinary or infusion uses, garden companions, common problems, and traditional uses when relevant.
Some herbs thrive in dry, poor soil. Others prefer rich, cool ground. Some grow easily in pots, while others need more space or a little more attention. The goal is simple: know what to plant, where to plant it, how to care for it, and how to use it without turning the garden into a mystical laboratory with bad drainage.
Inside, you will find:
– classic culinary herbs such as basil, parsley, chives, mint, thyme, rosemary, sage, tarragon, and coriander;
– older or less common aromatic plants such as hyssop, calamint, lovage, horehound, mugwort, angelica, salad burnet, and bee balm;
– useful and fragrant flowering plants such as borage, calendula, chamomile, lavender, and marshmallow;
– growing advice for the garden, vegetable patch, courtyard, or balcony;
– harvesting, drying, and storage guidance;
– culinary, traditional, and practical uses;
– clear notes to avoid confusion, exaggeration, and miracle claims.
A complete, down-to-earth guide for growing more flavor, diversity, and useful plants in the garden and kitchen.