Herb Gardening from the Ground Up

Everything You Need to Know about Growing Your Favorite Herbs

Nonfiction, Home & Garden, Gardening, Herbs, Garden Design, Food & Drink, Herbs & Spices
Cover of the book Herb Gardening from the Ground Up by Sal Gilbertie, Larry Sheehan, Potter/Ten Speed/Harmony/Rodale
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Author: Sal Gilbertie, Larry Sheehan ISBN: 9781607740803
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: January 17, 2012
Imprint: Ten Speed Press Language: English
Author: Sal Gilbertie, Larry Sheehan
ISBN: 9781607740803
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: January 17, 2012
Imprint: Ten Speed Press
Language: English

Garden-fresh herbs impart flavor and fragrance that dried, packaged products simply can’t. Now, anyone with access to a few square yards of soil (or even a sunny patio or windowsill) can enjoy the punch and pungency that only come from fresh herbs, hand-picked from the garden. Herb Gardening from the Ground Up demonstrates how to design, seed, and nurture 38 culinary herb gardens that are delightful to the eye as well the palate. 
 
Designed to supply herbs for a wide range of flavors as well as a pleasing balance of colors, there are gardens to suit every taste and cooking trend, including a French chef’s repertoire, an Italian trattoria’s menu, the aromatic seasonings of Asia, the closer-to-home flavors of American barbecue, and the piquant profiles for a Tex-Mex feast. There are herbs for flavoring fish and game, soups and salads, bread and other baked goods, and, for the mixologists among us, even herbs for the home cocktail bar.  
 
Herb Gardening from the Ground Up offers historical insight, provides starting-from-scratch, season-to-season basics for planting in the present, and looks forward to the bright future of urban and suburban growing trends.

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Garden-fresh herbs impart flavor and fragrance that dried, packaged products simply can’t. Now, anyone with access to a few square yards of soil (or even a sunny patio or windowsill) can enjoy the punch and pungency that only come from fresh herbs, hand-picked from the garden. Herb Gardening from the Ground Up demonstrates how to design, seed, and nurture 38 culinary herb gardens that are delightful to the eye as well the palate. 
 
Designed to supply herbs for a wide range of flavors as well as a pleasing balance of colors, there are gardens to suit every taste and cooking trend, including a French chef’s repertoire, an Italian trattoria’s menu, the aromatic seasonings of Asia, the closer-to-home flavors of American barbecue, and the piquant profiles for a Tex-Mex feast. There are herbs for flavoring fish and game, soups and salads, bread and other baked goods, and, for the mixologists among us, even herbs for the home cocktail bar.  
 
Herb Gardening from the Ground Up offers historical insight, provides starting-from-scratch, season-to-season basics for planting in the present, and looks forward to the bright future of urban and suburban growing trends.

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