The Herb Garden on Growing Herbs: Outdoor and Indoor Herb Garden Guide to Growing Herbs Indoors & Outdoors - How to Grow Herbs and Use Them

by Louise Doole, Minne (Illustrator)

Overview

The Herb Garden on Growing Herbs: Outdoor and Indoor Herb Garden Guide to Growing Herbs Indoors & Outdoors - How to Grow Herbs and Use Them

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This classic Nook book was written by Louise Evans Doole (with illustrations by Minne) and was originally published in 1962 as "Herbs - How to Grow and Use Them."

Grow your own herb garden with this comprehensive guide to growing herbs of all kinds. Whether you plan to make an outdoor or indoor herb garden, you'll learn the art of growing herbs indoors and out.

This guide will recommend which herbs to grow, and includes a full index of all natural herbs and plant herbs with illustrations. There are tips on how to prepare the soil, cultivate and harvest the herbs, and how to grow herbs and use them in delicious meals and teas.

Product Details

BN ID:	2940013184916
Publisher:	Ebook-Publishing.net
Publication date:	08/08/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	3 MB

About the Author

This is not a book for professionals. It is for those who would like to grow a few herbs for fun, fragrance and flavor. If you find excitement in doing things with an extra fillip, if you like watching things grow, and want to add spice to your life, there is no better way than with herbs.

Herbs are known to have been used as far back as 3000 B.C. Helen of Troy was gathering elecampane root when Paris carried her away, and in 812 A.D. Charlemagne compiled a list of 75 herbs to be planted on his grounds. Of these, perhaps 18 are still in use in our own gardens.

Herbs are great reputation-makers—and savers. I remember a Sunday evening when out-of-town friends dropped in, and rashly I invited them to stay for supper. Only after they accepted did I remember that we had not eaten at home for several days; my cupboard was practically bare.

However, my husband, who truly has a “green thumb,” brought in some prize tomatoes from the garden—both the large, deep gold and the rose-red, meaty beefsteak varieties. I arranged these in alternate thick slices. Then quick—to the herb patch! I snipped chives and scattered them on the red tomatoes, basil on the yellow. Then I put on a few sprigs of tender marjoram to decorate the whole. A plate of sandwiches, iced tea with fresh mint and lemon balm, warm brownies made from a packaged mix—and such rave notices! That was years ago, but our friends still compliment me on that simple meal!