Showing posts with label Gardening herb. Show all posts

- Essential herbs for health, beauty, and cooking -

by Michelle Schoffro Cook, PhD, DNM

Subjects: LCSH: Herbs—Therapeutic use. | Cooking (Herbs) | Self-care, Health. | BISAC: HEALTH & FITNESS / Herbal Medications. | COOKING Specific Ingredients Herbs, Spices, Condiments. | GARDENING Herbs. | COOKING Health & Healing / General.
Just with Paypal

Book Details
 304 p
 File Size 
 6,885 KB
 File Type
 PDF format
 2016 by Michelle Schoffro Cook 

About the Author
Michelle Schoffro Cook, PhD, DNM, DHS, ROHP, is the author of
eighteen health books, including the international bestsellers 60 Seconds
to Slim, The Ultimate pH Solution, and The 4-Week Ultimate Body Detox Plan.
Her books have been translated into many languages, including Spanish, Greek,
Chinese, Thai, Indonesian, and Russian. She holds advanced degrees in natural
health, holistic and orthomolecular nutrition, and traditional natural medicine,
and has twenty-five years of experience in the field. Dr. Cook is a boardcertified
doctor of natural medicine who has received the Doctor of 
Humanitarian Services designation from the World Organization of Natural
Medicine and a World-Leading Intellectual Award for her contribution to natural
medicine. She is a regular blogger for and Visit

World’s Healthiest News
You can subscribe to Dr. Cook’s free e-zine, World’s Healthiest News, to obtain
natural health insights, news, research, recipes, and more. Each edition features
natural approaches to boost your energy, supercharge your immune system, and
look and feel great. Subscribe at

Dr. Cook’s Blogs
Don’t miss a single blog by Dr. Cook — follow her at:
Discover Dr. Cook’s exclusive e-books at:
NEW WORLD LIBRARY is dedicated to publishing books and other media that inspire and challenge us to improve the quality of our lives and the world.
We are a socially and environmentally aware company. We recognize that we have an ethical
responsibility to our customers, our staff members, and our planet.
We serve our customers by creating the finest publications possible on personal growth, creativity,
spirituality, wellness, and other areas of emerging importance. We serve New World Library employees
with generous benefits, significant profit sharing, and constant encouragement to pursue their most
expansive dreams.
As a member of the Green Press Initiative, we print an increasing number of books with soy-based ink
on 100 percent postconsumer-waste recycled paper. Also, we power our offices with solar energy and
contribute to nonprofit organizations working to make the world a better place for us all.
Our products are available in bookstores everywhere.

As clinical herbalists and founders of the Harmonic Arts Botanical
Dispensary, we find Michelle Schoffro Cook’s book to be in alignment
with what we are facilitating in our company and practice: teaching people to be
their own herbalists. This concept appeals to us in many ways: It takes the power
of healing away from external entities and puts it back into the hands of each
unique being to create their own story of health. It fosters the confidence to trust
the body’s innate wisdom in working with the therapeutic properties that plants
have to offer. Most important, it allows the body to work within the natural
scope of what Mother Nature intended, thus limiting the need for man-made,
isolated chemical compounds in the form of pharmaceuticals and highly
concentrated extracts. Foreign to the body’s natural systems, these can create
harmful side effects and addictive patterns.

We view the path of wellness as a way for each person to create their own
adventure and design their unique lifestyle. Once a person is empowered with
natural health knowledge and information, they can decipher what the best
possible health choice is in any given moment. In a world full of health trends, it
can be difficult to sort out what is what. Going back to basics and looking at
what has healed people time and again throughout history and across a multitude
of indigenous cultures brings tried-and-tested validity. By comparison, our
modern allopathic medicine system is very young and limited in scope.
There is an important place for both herbal and modern medicine in the
world. In this book, Dr. Cook clearly demonstrates the complementary nature of
plants as health allies. Through our lifelong journeys of understanding health and
wellness, we have come to recognize that what comes from the earth
harmoniously aligns with our bodies, also of the earth.

In Be Your Own Herbalist, Dr. Cook not only explores traditional uses of
herbs but also gives credence to current applications, skillfully weaving
traditional herbalism with proven modern scientific methods. She offers up-todate,
scientifically validated findings of successful uses of plant medicine.
This book focuses on thirty-one medicinal plants that can be found across
multiple bioregions and are readily available fresh or dried in health-food stores
and other markets. Knowing these plants intimately is more useful than being
superficially acquainted with the larger spectrum of plant medicine. This book
guides you in exploring these thirty-one great plants in a multifaceted way,
giving you the opportunity to build with each one the kind of relationship you’d
have with a dear friend. It also allows you to work with the plants from the
outside in, preparing the herbs in a myriad of ways, from creating body-care
products that introduce the plant’s properties to the frontlines of your system to
cooking them and letting food be your medicine. Fun and varied herbal
concoctions let you play in the kitchen and discover your favorite ways of
creating wellness for yourself and loved ones.

The clear, simple, and direct communication style in which this book is
written allows for a gentle, welcoming entry point into the realm of herbalism. It
confers the sense that a nurturing, supportive figure is holding your hand as you
learn to work with herbs. Dr. Cook does a great job of breaking herbalism down
into tangible steps that allow you to start playing with plants confidently, right
away. You don’t have to be an expert to be an at-home, practical herbalist, and
this book will show you how. We are delighted to introduce such a fine work
that puts the power back into the people’s hands, allowing them to maintain
good health and vitality and cultivate longevity. We welcome you through the
doors of herbalism, as you embark on an exciting, purposeful journey into the
world of plant medicine. As Dr. Cook inspires you to live a healthy, balanced,
whole life, may you also do the same for those in your life. Viva the herbal revolution!
—Angela and Yarrow Willard, clinical herbalists and cofounders of the
Harmonic Arts Botanical Dispensary, Vancouver Island, British Columbia, Canada

Table of Contents
PART 1: Everything You Need to Get Started
Chapter 1: Your Guide to Being Your Own Herbalist
Chapter 2: Using Herbs: Know Your Infusions from Your Decoctions
PART 2: Discovering Nature’s Herbal Wonders
Chapter 3: Basil (Ocimum basilicum)
Chapter 4: Calendula (Calendula officinalis)
Chapter 5: Chamomile (Chamaemelum nobile, Matricaria chamomilla,
Matricaria recutita)
Chapter 6: Chives (Allium schoenoprasum)
Chapter 7: Cilantro (Coriandrum sativum)
Chapter 8: Dandelion (Taraxacum officinale)
Chapter 9: Echinacea (Echinacea purpurea, Echinacea angustifolia)
Chapter 10: Elecampane (Inula helenium)
Chapter 11: Feverfew (Tanacetum spp.)
Chapter 12: Garlic (Allium sativum)
Chapter 13: Ginger (Zingiber officinale)
Chapter 14: Horsetail (Equisetum arvense)
Chapter 15: Juniper (Juniperus communis)
Chapter 16: Lavender (Lavandula angustifolia)
Chapter 17: Lemon Balm (Melissa officinalis)
Chapter 18: Licorice (Glycyrrhiza glabra)
Chapter 19: Milk Thistle (Silybum marianum)
Chapter 20: Mullein (Verbascum thapsus)
Chapter 21: Nettles (Urtica dioica)
Chapter 22: Oregano (Origanum vulgare)
Chapter 23: Parsley (Petroselinum sativum)
Chapter 24: Peppermint (Mentha X piperita)
Chapter 25: Plantain (Plantago major)
Chapter 26: Red Clover (Trifolium pratense)
Chapter 27: Rosemary (Rosmarinus officinalis)
Chapter 28: Sage (Salvia officinalis)
Chapter 29: St. John’s Wort (Hypericum perforatum)
Chapter 30: Tarragon (Artemisia dracunculus, Artemisia dracunculoides)
Chapter 31: Thyme (Thymus vulgaris)
Chapter 32: Valerian (Valeriana officinalis)
Chapter 33: Yarrow (Achillea millefolium)
Appendix: A Word to the Wise about Mainstream Herbal Reporting
About the Author

Be your own herbalist - Essential herbs for health, beauty, and cooking
First printing, April 2016
Printed in Canada on 100% postconsumer-waste recycled paper

New World Library
14 Pamaron Way
Novato, California 94949

A Comprehensive Reference to Herbs of Flavor and fragrance

Arthur O. Tucker & Thomas DeBaggio

Edited by Francesco DeBaggio
Just with Paypal

Book Details
 1078 p
 File Size 
 8,292 KB
 File Type
 PDF format
 by Arthur O. Tucker and Thomas DeBaggio

How to Use the Book
In this book we have attempted to update the lore of the past with current
horticultural practices from around the world to prepare you for the garden of
your life. The book is arranged in two large sections. The first section provides a
detailed overview of herb growing, harvesting, and preserving techniques.
The second section is an alphabetized listing intended to equip you with the
details to identify, understand, cultivate, care for, and use herbs of flavor and
fragrance. Each entry is filled with detailed descriptions and histories of
individual herbs. A typical entry provides the plant’s botanical name and family,
whether it is an annual or perennial, and its height, hardiness, light requirements,
water consumption, required soil type and pH. The plant’s name in various
languages is included, as is a history of the plant, its chemistry, how to propagate
the plant, and its culinary and landscape uses. A botanical key is given to
identify the plant, and its description includes its country of origin and various
data on the leaves, flowers, fruits, and seeds.
Who We Are
We have known the thrill of discovery in the garden and share a longstanding
passion for cultivating the earth, and between us we have over eighty years of
dirty knees. Art is Dr. Tucker to his students and many others. He spends much
of his time in the highly technical milieu of a botanist who has specialized in the
identification and chemistry of herbs. He has published and lectured widely and
has a list of degrees that ends in a Ph.D. from Rutgers.
Tom had a more checkered career. He was a reformed journalist who since
1976 has been a commercial grower and seller of herb plants and has written for
numerous publications about herbs. While Art has familiarity with Latin, French,
German, and “Botanese,” Tom needed translations of all four. Tom’s expertise
was passed onto his son, Francesco, upon Tom’s diagnosis of Alzheimer’s, and
Francesco has continued the tradition.
We both marvel at the intense interest that Americans have shown recently in
herbs. Pollsters estimate that over 6 million U.S. households grow herbs and
they found that over half of the nation’s population recognized garlic, parsley,
dill, chives, and basil. Commercial growers responded to this increasing hunger
with record fresh herb harvests. All this interest helped to fuel new research and
made this book possible and more worthwhile.
Our aim has been to fill a gap between the highly technical scientific research
of herbs and the homey, anecdotal approach bathed in generalities. We set out to
compile diverse information and offer it in a single volume that will appeal to a
wide range of gardeners and specialists, from home gardeners to commercial
growers as well as professional horticulturists and academics. We think of this
book, in a modest way, as a modern, updated version of the great herbals of the
past. We hope that it will encourage more Americans, and others around the
globe, to successfully grow and enjoy these beautiful and useful plants.

THIS BOOK PROVIDES accurate information to help identify, grow, and use
hundreds of herbs. Although it draws heavily on scientific research from around
the world, it is tempered by personal gardening experience and written in a
simple understandable style.

No single book is big enough to describe all the plants called herbs, so we
have focused on herbs that are most common in home gardens, catalogs,
restaurants, and markets (or should be). For the purpose of this book, we define
an herb as any temperate climate herbaceous or woody plant used for flavor or
fragrance. This excludes a wide range of herbs for medicine, dyes, fibers,
insecticides, soap, and rubber.

We believe our range, while limited, remains wide. Old favorites, such as
basil, dill, parsley, coriander, lavender, mint, sage, rosemary, tarragon, and thyme
are included in detail and many species that have not reached a wide audience
are included. Among the unusual or hard to find herbs are rau r m or Vietnamese
cilantro (Persicaria odorata), which immigrated to the United States along with
the airlift of 140,000 Vietnamese in 1975. Another cilantro-flavored ethnic herb,
papaloquelite (Porophyllum ruderale subsp. macrocephalum), comes from south
of the border. This nine-foot marigold relative has been used in Mexican cooking
for centuries but only entered Texan cuisine around 1990.

The Encyclopedia of Herbs grew from our frustration with the superficial
treatment of our favorite herbs and the gross errors about them in many popular
herb books (a recent one erroneously claimed that dill “resembles fennel in
appearance and aroma”). We have spent years searching for thorough, unbiased
research to dispel many cultivation myths perpetuated by four centuries of

The most interesting data we uncovered was not in the popular press but in
small circulation technical books and journals where scientists use shorthand and
jargon to communicate with each other. This is one of the first times that most of
these research findings have been available in a non-scientific venue.
We rely on botanists and agricultural scientists for an understanding of herbs
and their cultivation, and we believe that their research provides useful
guidelines, but it is not infallible and should not be read as the last word on the
subject. Every spring brings new revelations to the observant gardener, as well as
to the careful scientists.

The first edition of this book, entitled The Big Book of Herbs and published by
Interweave Press, was extremely well received, earning awards from both the
International Herb Association (2001 Book Awards) and The Herb Society of
America (Gertrude B. Foster Award, 2004). However, in the intervening years,
amounting to almost a decade of newly published literature, new information has
emerged (e.g., absinthism was probably due to adulterants, not the content of
thujones) and scientific names have changed (e.g., vetiver is now Chrysopogon
zizanioides). In addition, we found a number of typographical errors or species
that we had inadvertently excluded (e.g., Agastache scrophulariifolia). Other
sections (e.g., Pelargonium) have been completely revamped. We thank all those
conscientious readers who wrote to us with these enlightenments and hope that
this book will be your ultimate reference on culinary and fragrant herbs for years to come.

Many readers, from gardeners to academics, also wrote to thank us for
including the references. Actually, this is not just academic show-and-tell or
some sort of weird academic compulsive disorder; it protects us legally. Pay
particular attention to our wording in the following chapters. In accordance with
the First Amendment of the U.S. Constitution, we may freely (1) quote scientific
literature, (2) quote ethnic or historic literature, or (3) cite how we personally use
herbs. However, as soon as we use terms like “recommend,” “prescribe,” or
show advocacy for consumption for herbs that are not GRAS (Generally
Recognized As Safe) by the U.S. Food and Drug Administration, then we (and
the publisher) are legally liable. Readers should pay particular attention to this
when advocating herbs like sassafras, which is not GRAS and has been shown to
be a pre-hepatocarcinogen; while you may not accept the scientific literature,
you are legally liable if you advocate its consumption and somebody does
develop liver cancer (which may not even be related to the consumption of
sassafras). In our litigious society today, this warning is not just scientific
arrogance, and even if you win a legal suit, you still have to pay lawyers in most
states and go through the hassle and time. When we make a statement, such as
garlic being antifungal, we have cited scientific papers to support that statement.
Herbs also fight a long uphill battle to prove their efficacy. Popular medical
journals will publish poorly conducted research that shows negative effects, and
the popular press will subsequently seize upon this, disregarding the many other
well-conducted positive studies. We also hope that these references will prompt
readers to locate the original scientific literature from their libraries and
investigate a topic further to make their own well-informed decisions, and if we
have inspired at least one student to research a topic further, then we have

Table of Contents
Chapter 1. Plant Identification
Chapter 2. What’s in a Name?
Chapter 3. The Flavors and Fragrances of Herbs
Chapter 4. How to Maximize Flavor and Fragrance
Chapter 5. How to Create the Best Growing Conditions
Chapter 6. Container Cultivation
Chapter 7. Propagation and Planting
Chapter 8. Keeping Herbs Healthy
Chapter 9. The Harvest
Herb Profiles
Aloysia citriodora
Anethum graveolens
Anthriscus cerefolium
Armoracia rusticana
Asarum canadense
Bergera koenigii
Borago officinalis
Calendula officinalis
Capparis spinosa
Carthamus tinctorius
Carum carvi
Cedronella canariensis
Chamaemelum nobile
Chrysopogon zizanioides
Citrus hystrix
Coriandrum sativum
Crocus sativus
Cryptotaenia japonica
Cuminum cyminum
Cunila origanoides
Cymbopogon citratus
Dysphania ambrosioides
Eryngium foetidum
Foeniculum vulgare
Geranium macrorrhizum
Glycyrrhiza glabra
Hedeoma pulegioides
Helichrysum italicum
Houttuynia cordata
Humulus lupulus
Hyssopus officinalis
Inula helenium
Juniperus communis
Laurus nobilis
Levisticum officinale
Limnophila chinensis subsp. aromatica
Lindera benzoin
Litsea glaucescens
Melissa officinalis
Myrrhis odorata
Myrtus communis
Nepeta cataria
Nigella sativa
Oenanthe javanica
Papaver somniferum
Perilla frutescens
Persea borbonia
Persicaria odorata
Petroselinum crispum
Phyla scaberrima
Pimpinella anisum
Poliomintha bustamanta
Porophyllum ruderale subsp. macrocephalum
Rhus coriaria
Rosmarinus officinalis
Ruta graveolens
Sanguisorba minor
Sassafras albidum
Sesamum orientale
Solidago odora
Stevia rebaudiana
Tagetes lucida
Trachyspermum ammi
Trigonella foenum-graecum
Umbellularia californica
Valeriana officinalis
Wasabia japonica
Zingiber mioga
Selected References

Illustrations copyright © 2000 by Marjorie C. Leggitt.
Frontispiece: Wasabia japonica. Opposite: Geranium macrorrhizum.

An earlier edition of this volume was published as The Big Book of Herbs
(Interweave Press, 2000).
Published in 2009 by Timber Press, Inc.

The Haseltine Building
133 S.W. Second Avenue, Suite 450
Portland, Oregon 97204-3527

2 The Quadrant
135 Salusbury Road
London NW6 6RJ

Growing • Health & Beauty • Cooking • Craft


1. Herbs. 2. Herb gardening. 3. Herbs--Therapeutic use. 4. Cookery (Herbs).
Just with Paypal

Book Details
 1087 p
 File Size 
 53,001 KB
 File Type
 PDF format
 978-1-62145315-4 (eBook)
 2016 Trusted Media Brands, Inc  

Herb directory
The history of herbs, their uses, and methods of cultivation
are fascinating, rewarding topics. This practical guide to
more than 100 herbs, most of which can be grown in a
home garden, tells you how to cultivate, use and store herbs.

Aloe vera Angelica Anise Anise hyssop Arnica Artemisia
Basil Bay Bergamot Borage Box BrahmiBurdock
Calendula Caraway Catnip Celery Chamomile Chervil Chilli
Clove pinks Comfrey Coriander Curry plant
Dandelion Dill
Echinacea Elder Eucalyptus Evening primrose Eyebright
Fennel Feverfew Flax
Galangal Garlic and onions Ginger Ginkgo Ginseng Gotu kola
Heartsease Hops Horseradish and wasabi Horsetail Hyssop
Iris Jasmine Lavender
Lemon balm Lemon grass Lemon verbena Licorice Lime Lovage
Mallow and hollyhock Marjoram and oregano Meadowsweet Mint
Nettle Parsley Passionflower
Peony Perilla Plantain Poppy Primrose and cowslip Purslane
Red clover Rocket or arugula Rose Rosemary
St John’s wort Sage Salad burnet Savory Scented geranium
Sorrel Sweet cicely Sweet myrtle Sweet violet Sweet woodruff
Tansy Tarragon Tea Tea tree Thyme Turmeric
Valerian Vervain Viburnum
Watercress and nasturtium White horehound
Yarrow Trees Berries Spices

Herbs have been used for thousands of years to flavor and preserve food,
treat ailments, ward off pests and diseases, freshen the air, and decorate
and enhance our lives. Over the centuries they have also become
associated with fascinating myths, legends, and folklore.
In general terms, an herb is a plant that is valued for its flavor, aroma,
or medicinal properties, and different parts of an herb — such as the
stalks, flowers, fruits, seeds, roots, or leaves — may have important
applications. From small herbs growing beside our highways to bushy
shrubs in mountain areas to tall trees in lush tropical rain forests, there
are literally thousands of plants all over the world that belong to the herb family.

traditional knowledge and herbal wisdom with up-to-date advice from
gardening experts, herbalists, natural therapists, cleaning specialists, craft
experts, and cooks to show you how to grow herbs successfully and make
the best use of them in your daily life. The comprehensive information
on more than 100 herbs in the A-to-Z directory, together with the
chapters on how to use them, will enable you to improve your health,
save money, and use fewer chemicals in your home.
With gardening know-how, safe herbal remedies, natural beauty
products, innovative craft ideas, herbal cleaning items, and delicious
recipes, this practical reference guide to herbs is packed with information
and illustrated with beautiful photographs. We hope you will find it a
source of inspiration.

Table of Contents
Herb directory
An A-to-Z guide to more than 100 herbs and the various ways to use
them Gardening
Information on growing herbs successfully, from backyard to windowsill
Herbal medicine
Herbal remedies to boost general health and well-being and treat
common ailments Natural beauty
Body and beauty treatments to cleanse and pamper, using herbs and
essential oils Around the home
From kitchens to bathrooms, from clothes to pets…the herbal solutions
that work best Crafts
Contemporary and traditional projects that are easy to do and lovely to
look at Cooking
Delicious, simple recipes that showcase herbs and spices from around the
world Photography credits

Reader’s Digest Adult Trade Publishing
44 South Broadway
White Plains, NY 10601

For more Reader’s Digest products and information, visit our website: (in the
United States) (in Canada)

Herbs for Growing & Gathering, Cooking & Crafts, Health & Beauty, History, Myth & Lore

Llewellyn Publications Woodbury, Minnesota

Cover Design: Kevin R. Brown Editing: Jennifer Ackman Cover images:© mart, 71500606, 161042336, 56477956/© Kovalevska, 128760839©Julia-art Interior Art: © Fiona King
Just with Paypal

Book Details
 708 p
 File Size 
 1,462 KB
 File Type
 PDF format
 2015 Llewellyn Publications  

Introduction to
Llewellyn’s Herbal Almanac
More and more people are using herbs, growing and gath-ering them and
studying them for their enlivening and healing properties. Whether in the
form of a refreshing herbal tonic, a critter-friendly garden, or a new favorite
recipe, herbs can clearly enhance your life.
In the 2016 edition of the Herbal Almanac, we once again feature innovative
and original thinkers and writers on herbs. We tap into the practical, historical,
and enjoyable aspects of herbal knowledge—using herbs to help you reconnect
with the earth, enhance your culinary creations, and heal your body and mind.
The thirty articles in this almanac will teach you everything from making your
own love charms to using flower and vibrational essences to improve your
health. You’ll also learn how to identify poisonous and non-poisonous
mushrooms, create your own shade garden, and serve up a culinary concoction
that’ll wow the crowds. Enjoy!

By Jill Henderson
A kitchen without herbs is like a carnival without rides—boring! Cooking with
freshly picked or dehydrated herbs turns plain, everyday food into exciting
gourmet fare. And you just can’t beat the price! In fact, growing your own
kitchen herbs is one of the easiest and most rewarding pastimes you will ever
engage in—and it’s terribly addictive, too.
If you are already familiar with growing flowers and vegetables, adding herbs
to your repertoire should be a breeze. For those new to gardening or growing
herbs, the following guidelines will go a long way to help you grow your own
flavorful and healthful herbs and spices. You will no doubt enjoy the experience,
and everyone who sits at your table will thank you for it!....

Table of Contents
Introduction to Llewellyn’s Herbal Almanac
Growing and Gathering Herbs
Grow Your Own Herbs and Spices: Ten Easy Steps to Success by Jill Henderson
Barley: An Ancient Grain for Modern Healthy Lifestyles by James Kambos
Herbal Healing for the Land: Permaculture and the Herb Garden by Clea
Danaan Fenugreek by Estha McNevin Misunderstood Mint by Charlie
Rainbow Wolf Wildcrafting “Weeds” by Dallas Jennifer Cobb The World
Beneath Our Feet: Microorganisms in the Garden by JD Hortwort Shade
Gardens by Emyme Culinary Herbs
A Salute to Spuds by Alice DeVille Go a-Blackberrying by Natalie Zaman
Tarragon Is More Than Just a Name; It’s a Flavor by Anne Sala Boletes:
Friendly Fungi for the Foraging Herbalist by Cliff Seruntine Pickling for
Beginners by Deborah Castellano Herbs for Health and Beauty
What the Bee Knows: The Happy Herbs by Tiffany Lazic Quell Your Anxiety
with Plant Spirit Energy by Stephanie Rose Bird Herbal Help for Chronic
Diseases and Conditions by Sally Cragin Herbs for Mental Clarity and Peace
by Darcey Blue French Cream of the Crop: Herbal Balms and Salves by
Elizabeth Barrette Herb Crafts
Herbal Perfumes by Suzanne Ress Deep Sleep Using Nature’s Medicine Cabinet
by Stephanie Rose Bird Natural Insect Repellents Made from Essential Oils by
Peg Aloi What Dreams Are Made Of: Your Very Own Dream Garden by
Monica Crosson The Herb Cupboard: Taking an Inventory by Doreen
Shababy Herb History, Myth, and Lore
Georgia O’Keeffe’s Garden by Thea Fiore-Bloom Stalking the Wild Oregano by
Jill Henderson Roots of Gold: Turmeric by Diana Rajchel Vibrational and
Flower Essences by Danu Forest Hollies I Have Known by Linda Raedisch
Herbs and Trees of the Northwest Coniferous Forest by Susan Pesznecker
Herbal Love Charms: A Little Look at the Folklore by Laurel Reufner Moon
Signs, Phases, and Tables
The Quarters and Signs of the Moon
January Moon Table
February Moon Table
March Moon Table
April Moon Table
May Moon Table
June Moon Table
July Moon Table
August Moon Table
September Moon Table
October Moon Table
November Moon Table
December Moon Table
Dates to Destroy Weeds and Pests

First e-book edition © 2015

Llewellyn Publications Llewellyn Worldwide Ltd.
2143 Wooddale Drive
Woodbury, MN 55125

Manufactured in the United States of America

A Seasonal Guide to Growing, Cooking and Using Culinary Herbs

Maureen Little

Produced for How To Books by Deer Park Productions, Tavistock, Devon
Designed and typeset by Mousemat Design Ltd
Printed and bound by Gráficas Cems, Villatuerta (Spain)
Just with Paypal

Book Details
 212 p
 File Size 
 57,035 KB
 File Type
 PDF format
 978 1 905862 89 4
 Text Copyright©   
 2012 Maureen Little 

------------------Hardiness zone-------------------
My experience as a gardener is restricted to the British Isles, so all the recommendations
I make and examples I give in this book are based on this.
Our climate has been categorised as falling generally within hardiness zone
8a or 8b, so if you are gardening outside the British Isles, adjustments must be made.

There is much pleasure to be had from growing your own herbs — they are
decorative; many, if not all, are aromatic; they attract beneficial insects; and
are relatively easy to grow. As if these were not reasons enough to cultivate
them, herbs have a variety of practical uses too - indeed, if herbs were
people, then in today’s parlance they would be ‘multi-taskers’! In this book,
however, we will be looking at culinary herbs. These are plants which,
through generations of use, we know are safe to eat, fresh, dried, or cooked.
Although my dad and mum had a market garden and plant nursery, my
first real taste of herbs came about because of my cookery teacher at school.
Bear in mind that this was at a time when, in our neck of the woods, even a
red pepper was exotic and the nearest you got to a Chinese meal was the
new-fangled ready-meal Vesta Chow Mein. Our cookery teacher. Miss
Smythe-with-an-e, was looked on as somewhat avant-garde, introducing us to
coq a u v in instead of chicken casserole, using cos lettuce instead of the limp
‘cabbage’ type, and - most radical of all - presenting us with a bunch of f in e s
herbes (the quintessential French combination of chervil, chives, parsley and
tarragon) and using them to make the most sublime omelette I have ever
tasted. Goodness only knows where she got those herbs from. She must have
grown them herself: at that time the only herbs you could buy were sorrylooking
specimens in jars that looked like scrunched up wheat cereal (you
know the kind — the one that even my husband can’t eat three of) lurking at
the back of the grocer’s dry goods shelf.
As a result of Miss Smythe-with-an-e’s influence, I pestered my dad to
allow me some space in his propagating house to grow some herbs - not
always successfully - but I learned enotigh, mostly through trial, error and
effort, to be able to grow some of the better-known herbs like parsley, sage.
rosemary and thyme (I feel a song coming on!). The rest, as they say, is
history. But whenever I taste an omelette with fines herbes I am instantly
transported back to the school teaching kitchen and Miss Smythe-with-an-e
and her sensible lace-up shoes, baby-pink twin-set and string of pearls, but
carrying with her an almost indiscernible, but nevertheless unmistakable,
aroma of Chanel No. 5. What with the fines herbes and Chanel perfume, us
girls often wondered if Miss Smyth-with-an-e’s mother was French: the more
romantic among us contemplated the possibility of - bon Dieu - a French
boyfriend! We never did find out, but I shall be eternally grateful to Miss S.
for that early introduction to fresh herbs.
This is a seasonal guide but not in the usual sense. Instead of adhering to the usual spring, summer, autumn and winter categories, I have arranged the year into two, key seasons: the dormant season and the growing season. Within each of the two-season classification I have introduced subcategories which I think will prove useful when looking at different jobs to do in the herb garden. These are the early, main, and late dormant periods (which roughly correspond to late autumn, winter, and early spring), and the early, main, and late growing periods (which essentially tally with late spring, summer and early autumn).
There are a number of reasons for dividing the year like this. First, even though we traditionally recognise spring, for example, as being the months of March, April and May, plants are governed by day length and temperature: how many times have we reached Easter only to find the daffodils long gone - or are still enjoying roses in November? Plants start and stop growing according to natural conditions, not an arbitrary date!
Second, the jobs we find ourselves doing in the herb garden are also dependent on what the plants are doing and the prevailing conditions: even though it might tell you on the seed packet to plant out your tender herb in late spring, there is no point doing this until the last frosts have gone. And if seed is ripe in July, don’t leave it until September to collect it.
Third, and perhaps most important for this guide, I have divided the culinary herbs that we are going to look at into two main groups - delicate ones and robust ones (which I first referred to in my ebook. How to Grow Your Own Herbs). Broadly speaking, delicate herbs are those that we can harvest and use during the growing season; this is when we lean towards fresher, lighter dishes and when we call for corresponding flavours from our herbs. Robust herbs are ones that we can har\est all year round, even in the dormant season. This is when more comforting, substantial recipes
requiring longer cooking are the order of the day, the staying power of our
robust herbs adding to their flavour. For anyone who has little or no
experience of using herbs in their cooking, I hope this distinction will prove
to be useful.
Last, even though herbs are available all year round in the supermarket,
this book is about encouraging you to grow and use your own. Unless you
have sophisticated equipment which provides ‘unnatural’ heat and light all
through the year — like the growers who supply supermarkets - you will be
governed by what nature dictates can be grown at any particular time. I
guarantee that you would be hard pushed to grow dill, for example, during
the dormant season. So you see how a two-season year is practicable when it
comes to both growing and using herbs.
I have divided the book into three parts, each one containing two
chapters. Part 1 is dedicated to various ‘herb’ techniques. Chapter 1 is
devoted to looking at my selected range of culinai'y herbs and how to grow
them. We also look at where to grow them and how to propagate them. In
Chapter 2 we discover when and how to harvest our selected herbs and
explore different ways of preserUng them.
We look at seasonal jobs in the herb garden in Part 2. Chapter 3 focuses
on the growing season. Here you will find what jobs need to be done in the
herb garden during the warmer, lighter months. Chapter 4 takes us through
the jobs for the dormant season.
In Part 3 the focus is on individual herbs. Chapter 5 covers my range of
delicate herbs, with individual entries, providing lots of information on how
to grow them, along with recipes for each herb. Chapter 6 contains entries
and recipes for the robust herbs.
I have tried to offer recipes that are neither complicated nor call for
ingredients that you can’t get from a market, grocer, or supermarket. And
because this book is about making the most of herbs, they take centre stage
or have a major supporting role in all the recipes. I hope you enjoy making
- and eating! - the dishes as much as I do.

------------------Latin and common names-------------------
When talking about plants it is customary to use their Latin names to avoid
confusion. On this occasion, however, I have deliberately stuck to the
generally accepted English common name of the herbs that we will be
looking at. You will find the Latin names in the list of herbs in Appendix 1,
however. The reason for using the common name is that when a recipe calls
for a herb (or any other vegetable or fruit for that matter), it is invariably
referred to by its common name: I can’t ever recall being asked to crush two
cloves of A llium s a tiv um (garlic) to add to my finely chopped Petroselinum
c rispum (parsley)! Where there is more than one common name in
widespread usage, I shall endeavour to give the alternatives, too.

Table of Contents
A cknowledgements
1. The Why, What, Where and How o f Growing Herbs
Why should I grow and use culinary herbs?
What culinary herbs should I grow?
Dividing herbs into groups
Where should I grow my herbs?
Growing herbs in a herb garden
Designs for Culinary Herb Gardens
The Traditional Herb Garden
The Contemporary Herb Garden
The Border Herb Garden
Growing herbs with other plants
Growing herbs in containers
How should I grow my herbs?
How can I keep my herbs growing well and looking good?
2. Harvesting and Preserving Your Herbs
When should I harvest my herbs?
How can I preserve my herbs to use later?
Flavoured vinegars, oils, butters, sugars and jellies
The Kitchen Herb Garden
3. The Growing Season
The early growing season
The height of the growing season
The late growing season
Fresh herbs that can be harvested in the growing season
4. The Dormant Season
The early dormant season
The depth of the dormant season
The late dormant season
Fresh herbs that can be harvested in the dormant season
5. Delicate Herbs
Fresh versus dried
Celery leaf
Lemon balm
Lemon grass
Lemon verbena
Summer savory
Sweet cicely
Sweet marjoram
Collections of delicate herbs
What delicate herbs go with what ingredient?
6. Robust Herbs
Fresh versus dried
Celery leaf
Winter savory
Collections of robust herbs
What robust herbs go with what ingredient?
And Finally
1. Latin Names of Chosen Herbs
2. Where and When to Sow Herb Seeds
3. What Type of Cutting is Suitable for Which Herb
Useful Addresses and Websites
Index of Recipes

Published by Spring Hill, an imprint of How To Books Ltd
Spring Hill House, Spring Hill Road
Begbroke, Oxford 0X5 IRX
United Kingdom
Tel: (01865) 375794
Fax: (01865) 379162

First published 2012
Loading... Protection Status