The Herb Garden Gourmet: Grow Herbs, Eat Well, and Be Green

In this handy guide, columnists and gardening experts Haas and Beane dispense plenty of salient advice while covering the growth and use of herbs, from seed to supper. Tricks to getting the most out of herbs include selecting the right location, planting complementary and strategic combinations (planting some green onions will help keep rabbits away from your lettuce), and their best uses for soups, stews and other dishes. The authors offer specific, thorough information in 15 herb profiles (including basil, dill, oregano, coriander, tarragon, chives, etc.) and numerous recipes. Recipes balance the familiar-a White Bean Soup with earthy sage highlights, a shrimp boil, a Sour Cream and Dill Sauce-with dishes that encourage experimentation, such as a Chicken Salad with Rosemary, Baked Potatoes with Brie (and chives), and Sun-Dried Tomato Thyme Muffins. The final chapter offers thematic meals that revolve around a particular herb (though dessert recipes don't necessarily incorporate any herbs), including shopping lists. A lively, refreshing collection, this volume will make a useful resource for gardeners of all skill levels.