Growing Herbs for the Kitchen

I thought this was a special little book and it does read more like a reference text. It offers help to those wanting to try their hand at growing herbs in the garden or for those wanting a lovely herb window box.

Notable herbs are listed in alphabetical order. The usual herb suspects are there although some notorious ones as Borage, Catnep, Lemon Balm, Lovage, and Sweet Cicley make an appearance. A herb is dedicated to each page with a point form explanation detailing such as the botanical name, botanical family, life span, appearance, flavour, soil, position, propagation, germination, quality to grow, plant, culture and finally pots... whether the herb may be potted or window boxed. It really is a quick guide. The opposite page has a sketch of the featured herb. 

Unfortunately, there are no recipes however at the back of the book there is Climatic Information; telling how much cold, as in temperature, each herb can or will withstand. After that there is a table called Flavour Makes the Dish. The herbs are listed with a suggested food list. Which it also states not to use too many herbs together in one dish and a point to note... "One - half a teaspoon of dried herb is roughly equal to two teaspoons of the fresh chopped, and a quarter teaspoon of the powdered herb."

It is great if you have chosen your dishes for a meal and want to make each dish a savoury one. Choosing will help find what herb compliments best. Considering the book was published in 1972 a few things have changed involving the world of herbs and infused cooking... cross-over cooking, one might say, is one of them which means somethings in the culinary world are not written in stone. 

Since it is Thanksgiving weekend I am sure a central feast will be cooked in many kitchens across Canada. Here are this books herb suggestions for...

Turkey: Chervil, Garlic, Oregano, Parsley, Shallots, Sweet Marjoram, and Tarragon
  
Ham: Savoury

Vegetables: (in general): Basil, Chervil, Chives, Garlic, and Lemon

Potatoes: Chives, Chervil, Dill, Marjoram, Mint, Parsley, Sweet Cicely, and Thyme

Carrots (and other root vegetables): Chervil, Chives, Dill, Marjoram, Parsley, Sweet Cicely, and Thyme

Squash: Basil, Bay, Chervil, Dill, Marjoram, Oregano, Parsley, Savoury, Tarragon, and Thyme 

Peas: Basil, Chervil, Dill, Marjoram, Mint, Rosemary, Savoury, and Thyme


Looking forward to the long weekend. Have a great weekend everyone! - JD