Growing Culinary Herbs by Goff, Nicolette -- Read -- Imperial Library of Trantor

Index

Introduction: A Short History of Herbs Planning Your Herb Garden:

Formal Herb Gardens Informal Herb Gardens Herbs for Other Locations

Pavings and Walls Raised Beds Hedges Containers Indoor Herb Gardening

Culinary Herbs for Specific Conditions Deciding What to Grow Plant by Plant Guide to the Top 21 Culinary Herbs

Angelica (Angelica archangelica) Basil (Ocimum basilicum) Bay (Laurus nobilis) Chervil (Anthriscus cerefolium) Chives (Allium schoenoprasum) Coriander (Coriandrum sativum) Dill (Anethum graveolens) Fennel (Foeniculum vulgare) Garlic (Allium sativum) Lemon Balm (Melissa officinalis) Lovage (Levisticum officinale) Marjoram (Origanum majorana) Mint (Mentha spp.) Oregano (Origanum vulgare) Parsley (Petroselinum crispum) Rosemary (Rosmarinus officinalis) Sage (Salvia officinalis) Summer Savory (Satureia hortensia) & Winter Savory (Satureja montana) Tarragon (Artemisia dracunculus) Thyme (Thymus vulgaris)

Herbs in the Kitchen

Cooking With Fresh Herbs Handy Hints for Cooking With Herbs Herb Butters Salad Dressings Herbal Pesto Sauces Herbal Vinegars and Oils Herbs and Sauces Preserving with Herbs Herbs and Salads Herbal Teas

Recipes to Get You Started

Appetizer: Tomato Basil Bruschetta Grain Salad: Quinoa Tabbouleh Fish: Herb-Tomato Topped Fish Fillets Seafood: Herbed Prawns Poultry: Marinated and Grilled Chicken Meat: Sage Pork Chops Vegetables: Herb Roasted Summer Vegetables Bread: Italian Herb Bread Soup: Chive and Cheddar Soup

About the Author

Nicolette’s Other Books: