The Herb Garden Gourmet Grow Herbs Eat well and Be green 1st Edition by Tim Haas, Jan Beane ISBN 978-1607519096 1607519097

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Product details: 

ISBN 10:  1607519097

ISBN 13: 978-1607519096

Author:  Tim Haas, Jan Beane

Cooking and gardening come together in this delightfully green book of herb-gardening tips and flavor-packed herb-based recipes. From the garden to the kitchen, experience the pleasure of growing, harvesting, and cooking with your own organic herbs, such as dill, basil, thyme, oregano, coriander, ginger, fennel, and sage. Learn how to plant and cultivate 15 of the best fresh herbs, and then move to the kitchen to utilize each herb in more than 150 innovative and delicious recipes, such Get inspired! With ample room to jot down notes and recipes, you can add, modify, or create your own culinary endeavors as you move through each chapter. Highlighted with history, cooking tips, and information about herbal health benefi ts, this is the only book you need to grow green and eat well.

Table of contents: 

Chapter One: Gardening with Herbs
Introduction to herb gardening—why it’s popular and how to get started.

Chapter Two: Good Neighbors
A focus on companion planting, which herbs work well together and which might be harmful to each other.

Chapter Three: Setting the Stage with Soil
Detailed guidance on the best soil for growing herbs and how to prepare your garden beds.

Chapter Four: Container Gardening
Techniques and tips for growing herbs in containers, which is especially useful for small spaces.

Chapter Five: Basil
A deep dive into growing, caring for, and using basil in the kitchen.

Chapter Six: Dill
All about dill, its cultivation, care, and culinary uses.

Chapter Seven: Oregano
Focus on oregano, including its growth conditions, varieties, and kitchen uses.

Chapter Eight: Coriander
How to grow and harvest coriander (cilantro) and its uses in cooking.

Chapter Nine: Tarragon
A guide to tarragon, its benefits, growth tips, and culinary applications.

Chapter Ten: Chives
Growing chives, their health benefits, and common uses in dishes.

Chapter Eleven: Rosemary
Tips on growing rosemary and how it enhances various dishes.

Chapter Twelve: Bay Leaf
Cultivation of bay leaves and their role in seasoning food.

Chapter Thirteen: Thyme
The basics of growing thyme and its versatility in the kitchen.

Chapter Fourteen: Sage
A guide to growing sage, a hardy herb with medicinal and culinary uses.

Chapter Fifteen: Parsley
Growing parsley and how to use it in a variety of dishes.

Chapter Sixteen: Savory
The unique characteristics of savory and how to grow it successfully.

Chapter Seventeen: Fennel
Fennel’s uses, cultivation tips, and health benefits.

Chapter Eighteen: Garlic
A chapter on growing and using garlic, including its medicinal properties.

Chapter Nineteen: Ginger
Instructions for growing ginger and its culinary and health benefits.

Chapter Twenty: Entertaining with Herbs
Ideas for using herbs to create memorable dishes and drinks when hosting guests.

Chapter Twenty-One: Blank Recipe Cards
Space for the reader to write their own recipes, possibly incorporating the herbs they’ve learned about.

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Tags: Tim Haas, Jan Beane, The Herb, Gourmet Grow, Eat well