Culinary Herbs: Their Cultivation Harvesting Curing and Uses

Maurice Grenville Kains

The parsley you buy wilted at the store grows like a weed. So do sage, thyme and marjoram, and every other herb your kitchen keeps paying for in jars. Kains, the great practical garden writer, teaches the whole craft: which herbs earn a row, how to cut and cure them, how to dry and store a year of seasoning from a few feet of soil, even how a 'dinner of herbs' earned its reputation. Plain, cheerful and endlessly useful. Plant one bed this spring and taste it all winter.