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Infuse your dishes with freshly grown herbs from your garden or windowsill. 32 pg.
Note: Booklet has a hole in the center for display purposes.
Excerpt from page 1
Herbs are the wonders of the culinary world. Most people can chop dice and saute but the real craft of cooking comes from enhancing the flavors of your ingredients. Often that means cooking with herbs. But herbs do more than flavor food; they have medicinal uses are companion plants bee attractors good scents and dye plants. The best way to learn about using herbs is to grow your own.
Freshly picked herbs have a flavor far more precious and delicate than dried herbs. Dried homegrown herbs are pure unprocessed and pungently flavored. Herbs and herb products make fantastic gifts; jars of delicious dill pickles fancy mint jellies sage cheese or potted chives spice up any holiday. Sachets and herbal teas are also welcome gifts.
The best part of all this is that it is easy to do. Growing herbs takes only a small space around the home or apartment. If you do not have space outdoors herbs are good candidates for container growing. A few pots on the kitchen windowsill green up many winter meals. And a little bit of time each week is all it takes to tend herbs.
This bulletin will tell you how to grow preserve and use the fifteen most popular kitchen herbs. Enjoy!
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