The Edible Herb Garden (Edible Garden Series)

The Edible Herb Garden (Edible Garden Series)

Rosalind Creasy

Language: English

Pages: 112

ISBN: 9625932917

Format: PDF / Kindle (mobi) / ePub

Learn how to grow hardy and fragrant herbs then use them create delicious meals with this beautifully illustrated herb gardening and cooking book.

Now from the master of edible landscaping comes a comprehensive and accessible guide to cultivating and cooking with herbs. If you have only one book on growing, harvesting, and cooking with herbs, this should be it. Author Rosalind Creasy takes you from seeds to stove top, from preparing soil to elegant dining, with easy-to-follow instructions and inspirational, imaginative ideas for every step of the way, with a complete "Resources" section. There's information on how to design and grow an herb garden just about anywhere—from a spacious country plot to a small city balcony, from California to Maine and anywhere in between. With vivid photographs you'll tour various gardens Creasy has created, plus the garden of herb luminary Carole Saville, among others.

The comprehensive, fully illustrated "Encyclopedia of Culinary Herbs" section illustrates how to grow and use more than two dozen herb varieties. It includes both old favorites—basil, rosemary, sage, and the like—as well as more exotic herbs from around the world, including salad burnet, lemon verbena, and Mexican tarragon.

In the "Favorite Herb Recipes" section you'll find delicious recipes as well as instructions for accompaniments—herb blends and butters, vinegars and teas; main dishes from cuisines around the world; and even cocktails and desserts.

Favorite Herb Recipes Include:

  • Fresh Herb Blends
  • Dry Herb Blends
  • Herb Vinegars
  • Herb Oils
  • Salmon, Cream Cheese, and Chive Torta
  • Watermelon Salad with Black Grapes and Tarragon
  • Goat Cheese Cheescake with Herbs
  • Roast Lamb with Rosemary
  • Savory Mashed Potatoes with Garden Herbs
  • And many more…

















the lemon-, cinnamon-, and anise-flavored varieties too. 'Anise' 'African Blue,' 'Green Ruffles,' and 'Dark Opal' basil {right) grow in a bed with 'Tabasco' pepper at the National Herb Garden in Washington, D.C. 36 of c u l i n a r y h e r b s b a s i l basil is a fairly large plant with purpletinged foliage and has a strong aniselike aroma. ' C i n n a m o n ' basil looks quite similar but has a perfumed cinnam o n taste. T h e most dramatic basils, 'Red Rubin' and 'Purple Ruffles,' have

leaves seem salads all over the Mediterranean. to pucker a lot (some is normal) and H i n d u s float the seeds on top of sweet get small light yellow splotches, treat d r i n k s for their reputed cooling effect. 38 h e r b s b a s i l — BAY LAUREL BORAGE (Sweet Bay, Grecian Laurel) Borago Laurus nobilis T H E A R O M A T I C L E A V E S O F T H E BAY tree have been used in cooking since b o r a g e officinalis THIS HERB IS NATIVE to Europe and Africa and has a slight

combine them with other herbs such as thyme and parsley. To keep chives growing well, apply nitrogen fertilizer in the spring or if leaves are yellow. In rainy areas supplemental watering is seldom needed, and pests (except for occasional aphids) and diseases are few and far between. Once your chive plants are a few months old, you can harvest them from spring through fall by cutting the leaves an inch above the crown of the plant. H o w to prepare: Tasting as they do of onions, both types of

hot, humid climate where heat burns the compost at an accelerated rate, or if you have very alkaline, very sandy, or very heavy clay soil. Since most herbs grow best in a neutral soil, add lime at this point if your soil is acidic. Follow the directions on the package. If you are planting a n u m ber of annual herbs or adding vegetables and annual flowers, sprinkle fish fertilizer or chicken m a n u r e over the beds where they are to be planted. Incorporate the ingredients thoroughly by turning

amounts for preserving, choose a time when the herbs are at peak flavor, usually just before flowering, and when Fresh herbs are best in many cases, but the plants are growing well enough to most herbs are not available year- renew themselves. Another good time round, so good cooks over the years to harvest is when the plants need to have learned ways to preserve the be cut back to be renewed. T h e n one flavor. T h e best way to preserve an of the luxuries of having an herb gar- herb

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