A Cook\'s Guide to Growing Herbs, Greens, and Aromatics

This charming and comprehensive book tells the inquisitive cook everything he or she needs to know about growing and eating a wide range of culinary plants from this gastronomic trio of herbs, greens, and aromatics (the latter including vegetables such as carrot, celery, and shallot that impart flavor and aroma to other foods). Containing practical instruction on cultivation, freezing, canning, drying, and foraging, the book\'s core is the individual discussions on the culinary uses of each plant. All the well-known names are here, from basil to thyme, but the book also features the less-familiar horehound, milkweed, wormwood, purslane, and many more -- forty-seven in all. Recipes abound in each section.