Join Judith Hann on this seasonal journey around a year of culinary herbs. Packed with recipes, beautiful photography and practical information on both cooking and growing herbs, this book is the quintessential guide to transforming your food using herbs you can grow in your very own garden.
Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. So you can relish the summer scents of Rose Cake with Herb Cream, or enjoy the winter warmth of baked Fennel with Parmesan.
Drawing on her time as President of the Herb Society, her successful cookery school, and a lifelong passion for herbs, Judith Hann unlocks the key to growing and cooking with these evocative and versatile ingredients.