A beautiful book that will be treasured by gardeners well beyond the amateur status, and that should be used in horticultural courses where information on the subject of herbs is often inadequate to the needs. The lovely woodcuts by Elfriede Abbe are helpful for identification, but one could wish for some more detailed drawings for closer identification purposes. Part I of the text is a brief sectiondescribing the place of herbs, their use in cookery, and other ways (teas, medicines, decoration, beverages, etc.). Then follows the main body of the book, alphabetically arranged, descriptive text with illustrations of the herbs, arranged by family. To many some of the inclusions will come as a surprise, until one realizes, for instance, that saffron comes from crocus sativus, that the gas plant (dittany) is used for a tea that spinach and onion and many other familiar garden plants are actually herbs. Part II deals with harvesting and treatment and propagation. Part III with Wild Pot Herbs, such as sorrel, pursiane, cress, dandelion, and others less familiar. Supplementary data on botanical terminology, forms of names in French, German, Italian, English, accurate botanical data and so on make this an important book for botanists and hobbyists alike.