This handsome guide to growing and using more than 90 herbs is more descriptive than prescriptive on culinary issues, suggesting uses instead of providing recipes. It also offers a refreshing number of plants whose kitchen use has been largely forgotten or become quite narrow. Good King Henry, brought to the colonies by British settlers, is similar to spinach but more bitter and with chalky and mineral tones and best eaten early or late in the year when its taste is milder. Monarda, also known as bee balm, has many varieties; the red flowers suggest Earl Grey tea, while pink and purple flowers range more toward oregano. Both authors have long track records writing about herbs in gardens and kitchens.
Color photographs throughout. Hardcover.