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The Herb Garden Gourmet

The Herb Garden Gourmet

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Grow Herbs, Eat Well, and Be Green

Tim Haas and Jan Beane

Cover and internal design © 2009 by Sourcebooks, Inc.
Cover design by The Book Designers
Cover Photos © The Book Designers, iStockphoto.com/Joe Gough

Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc.


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Book Details
 Price
 3.00
 Pages
 306 p
 File Size 
 3,434 KB
 File Type
 PDF format
 ISBN
 978-1-4022-2736-3
 Copyright©   
 2009 by Tim Haas and Jan Beane 

About the Author
Tim Haas and Jan Beane have been cooking with herbs for years and
sharing their knowledge at herbal conferences, workshops, and conventions.
Together, they host From The Garden To The Kitchen with Tim
and Jan, a television show combining culinary and gardening endeavors.
They also author a syndicated column. Both authors live in Charlotte,
North Carolina.
....

Introduction
There is a certain comfort one comes to feel when growing herbs. Just
knowing that our ancestors grew their own food and herbs links our gardening
endeavors to theirs. Ancient as well as modern-day gardeners trod
the same path, preparing the soil, selecting and sowing seeds, propagating
plants, and praying for sun and rain.
All gardeners have enjoyed the same benefits of growing their own
food. However, an added advantage when growing your own herbs is the
wonderful scent of lavender; the refreshing, cool aroma of mint; or the
delicate taste of chervil…to mention a few. No matter how large or small
your herb garden, foods simply taste better when prepared with fresh
herbs. Yes, many culinary herbs can now be found in the fresh produce
section of the supermarket. However, they pale in taste when compared
with a handful of freshly picked herbs from your very own garden. For that
reason, we want to share with you tips on growing herbs successfully in
a garden, or potted in containers on a patio, or even placed indoors on a
sunny windowsill.
Growing herbs can also be part of a green lifestyle. Stay green, get
green, learn green, be green! What is all this talk about green? Seriously,
isn’t it about time all of mankind started paying attention to what we
are doing to the environment as well as what we are putting into our
bodies? We certainly think so and have thought that way for a very long
time. The body has been very efficiently designed to absorb what is natural.
When you ingest food that has been artificially colored or flavored,
the body becomes disoriented. Blueberries are welcomed, but blueberryflavored
candy? Water is always welcomed into the body, but artificially
flavored water? What do you think the stomach would rather have? Without
becoming too authoritative, we ask you to think green when making
food choices.
Upon reading our book, should you decide to try your hand at gardening,
go as organic as possible. Follow our suggestions and stay green in
your choices. You’ll be glad and your body will be even happier.
In the following pages, we have chosen a number of our favorite culinary
herbs, designing recipes and even whole meals around them. We
have researched each herb to bring you history and lore, along with gardening
and culinary information. We hope you will find the lore and
cooking tips both enlightening and entertaining as you plan your garden
and cultivate new tastes for your kitchen menus. Please read the information
thoroughly before trying a recipe for the first time.
At the end of each chapter, we have left blank pages for you to
record both your garden and kitchen findings. Perhaps you would like
to try the same recipe, only using some different herbs, to create a new
taste. For whatever reason you choose to use them, the blank pages are
there for your convenience and your notes.
It is our sincere desire that you enjoy The Herb Garden Gourmet: Grow
Herbs, Eat Well, and Be Green. There is so much to learn about the world
of herbs! We thank you for inviting us into your cookbook collection
and we hope you will refer to our book often, as you enjoy this fresh and
healthy way to add flavor to your cooking.
—Tim and Jan
....


Table of Contents

Acknowledgments....................................................................................ix
Introduction..............................................................................................xi
Chapter One: Gardening with Herbs........................................................1
Chapter Two: Good Neighbors..................................................................4
Chapter Three: Setting the Stage with Soil..............................................7
Chapter Four: Container Gardening.......................................................10
Chapter Five: Basil...................................................................................13
Chapter Six: Dill......................................................................................27
Chapter Seven: Oregano.........................................................................44
Chapter Eight: Coriander........................................................................56
Chapter Nine: Tarragon...........................................................................73
Chapter Ten: Chives................................................................................86
Chapter Eleven: Rosemary......................................................................97
Chapter Twelve: Bay Leaf......................................................................108
Chapter Thirteen: Thyme.....................................................................127
Chapter Fourteen: Sage.........................................................................143
Chapter Fifteen: Parsley.........................................................................163
Chapter Sixteen: Savory........................................................................191
Contents
Chapter Seventeen: Fennel...................................................................206
Chapter Eighteen: Garlic.......................................................................227
Chapter Nineteen: Ginger.....................................................................240
Chapter Twenty: Entertaining with Herbs............................................252
Chapter Twenty-One: Blank Recipe Cards...........................................264
Glossary..................................................................................................272
Recipe Index..........................................................................................279
Gardening Index....................................................................................290
About the Authors................................................................................292

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Published by Sourcebooks, Inc.
P.O. Box 4410, Naperville, Illinois 60567-4410
(630) 961-3900
Fax: (630) 961-2168
Originally published as From Basil to Thyme in 2005 by Champion Press, Ltd.

Printed and bound in the United States of America.
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