A COOK'S GUIDE TO GROWING HERBS, GREENS, AND AROMATICS by Mildred Owen

A COOK'S GUIDE TO GROWING HERBS, GREENS, AND AROMATICS

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KIRKUS REVIEW

Grow them indoors, grow them outdoors, forage for wild ones, and preserve them for winter: an estimable how-to written with charm, grace, and the occasional swipe at slugs and woodchucks--rabbits get better treatment. Owen opens with the standard section on gardening basics--seed sources, water and drainage, soil and sunlight--and adds advice on canning or drying the harvest, but she concentrates on the precise needs of individual plants, asparagus to wormwood. Tarragon (French is superior) wants a limy, well-drained soil, carrots a loose and sandy variety, and purslane, uncontrolled, spreads like crazy. What lifts this up above the rest of the crop is the high quality of the recipes: classic treats (Asparagus Vinaigrette, Tabbouleh), choice variations (Marigold Arroz con Pollo, Lasagne with Spinach), and many that sound too good (and uncomplicated) to pass by--the fresh ingredients do most of the work. Providential.

Pub Date: April 17th, 1978
Publisher: Knopf