Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with the power to transform the simplest dish. Find out how to grow herbs in beds, pots, borders and window boxes, how to plant, propagate and harvest, then the 80 most exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting ways from planting a herb roof to making herbal oils.

Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.

With this book, these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box. Underpinned by the authority of the Royal Botanic Gardens, Kew and the expertise of Holly Farrell this book combines practical elements with inspiration and beauty.

Herbs provide flavours and scents unlike any other, and the 80 hand-picked herbs in this book are a living trove of fresh flavours for any cook, with the power to transform the simplest dish. Find out how to grow herbs in beds, pots, borders and window boxes, how to plant, propagate and harvest, then the 80 most exciting herbs are identified, illustrated and their uses explained. This is accompanied by 12 projects which show how to develop a herb garden at the next level and use herbs in the most interesting ways from planting a herb roof to making herbal oils.

Herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are high-value ingredients for foraged dishes, and must-have crops for the best restaurants as chefs realise that often the only way to capture their elusive flavour is to grow and harvest fresh herbs on their doorstep.

With this book, these intense flavours can now be a reality for gardeners and home-cooks with any size of garden, from an acre to a window box. Underpinned by the authority of the Royal Botanic Gardens, Kew and the expertise of Holly Farrell this book combines practical elements with inspiration and beauty.