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Cooking and gardening come together in this delightfully green book of herb-gardening tips and flavor-packed herb-based recipes. From the garden to the kitchen, experience the pleasure of growing, harvesting, and cooking with your own organic herbs, such as dill, basil, thyme, oregano, coriander, ginger, fennel and sage.
Learn how to plant and cultivate 15 of the best fresh herbs, and then move to the kitchen to utilize each herb in more than 150 innovative and delicious recipes, such as:
- Chicken and Cilantro Stuffed Peppers
- Asparagus with Tarragon Butter Sauce
- Dilled Barley Soup with Vegetables
- Roast Leg of Lamb with Garlic, Lemon and Parsley Dressing
- Savory Mushroom Quiche
- Pork Roast with Mushroom Sauce
- Ginger and Pear Muffins
- Rosemary Grilled Chicken
With ample room to jot down notes and recipes, you can add, modify or create your own culinary endeavors as you move through each chapter. Highlighted with history, cooking tips and information about herbal health benefits, this is the only book you need to grow green and eat well.