The presiding genius of the Hemlock Hill Herb Farm in Litchfield, Connecticut, shares her know-how in an infectiously charming garden-cum- cookbook. She outlines plans for three types of herb gardens -- all practical in application to any gardener's use. There is the vegetable and herb garden, laid out in circles within a 25x25 ft. square; a garden salad bowl- 18x13 feet, to include the different ingredients for tasty salads, and the herb fancier who want a supplementary garden to expand the use of herbs to other dishes. Then, too, she goes into considerable detail on the possibilities of growing herbs in pots, window boxes, terrace boxes- outdoors and indoors. So much for the outline. Within the areas indicated, she discusses the site, exposure, drainage, level and soil; when to plough, when to sow, when to use plants, when seeds, what varieties she has found most productive, how to mulch, how to cope with enemies; how and when to harvest; whether to dry or to freeze. The balance of the text deals with herb cookery, how to use herbs in all phases of cooking, with special note of the affinity of certain herbs for certain foods. The gardener should be the cook.