The Kew Gardener's Guide to Growing Herbs: The art and science to grow your own herbs
The Kew Gardener's Guide to Growing Herbs: The art and science to grow your own herbs
Kew guide to planting and cultivating herbs features 12 easy and inspiring projects as well as detailed information on 80 of the most important species to grow, all accompanied by Kew's beautiful botanical illustrations. 144pgs, $16
Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with power to transform the simplest dish.
Find out how to grow herbs in beds, pots, borders and windowboxes, how to plant, and how to propagate and harvest your herbs, as the kew experts equip you with all you need to create a flourishing herb garden of your very own. 80 of the most important and exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting and creative ways, from planting a herb roof to making herbal oils.
Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.
With this book these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box.
The Kew Gardener's Guide to Growing Herbs: The art and science to grow your own herbs
Kew guide to planting and cultivating herbs features 12 easy and inspiring projects as well as detailed information on 80 of the most important species to grow, all accompanied by Kew's beautiful botanical illustrations. 144pgs, $16
Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with power to transform the simplest dish.
Find out how to grow herbs in beds, pots, borders and windowboxes, how to plant, and how to propagate and harvest your herbs, as the kew experts equip you with all you need to create a flourishing herb garden of your very own. 80 of the most important and exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting and creative ways, from planting a herb roof to making herbal oils.
Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.
With this book these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box.
The Kew Gardener's Guide to Growing Herbs: The art and science to grow your own herbs
Kew guide to planting and cultivating herbs features 12 easy and inspiring projects as well as detailed information on 80 of the most important species to grow, all accompanied by Kew's beautiful botanical illustrations. 144pgs, $16
Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with power to transform the simplest dish.
Find out how to grow herbs in beds, pots, borders and windowboxes, how to plant, and how to propagate and harvest your herbs, as the kew experts equip you with all you need to create a flourishing herb garden of your very own. 80 of the most important and exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting and creative ways, from planting a herb roof to making herbal oils.
Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.
With this book these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box.
