Grow your own fresh herbs-on a windowsill, a balcony, or by the back door.There's nothing like snipping fresh basil for your pasta or mint for your tea, moments before it's eaten. And here's the secret the produce aisle would rather you didn't know: most herbs are astonishingly easy to grow-far easier than a whole vegetable garden-and you don't need a yard to do it.Fresh store herbs are some of the priciest food by weight: a little plastic packet costs a small fortune, wilts in days, and gives you far more than a recipe needs. A single growing plant costs a few dollars once, lasts months or years, and lets you pick just what you need-with nothing wasted.In The Kitchen Herb Garden, Rachel Beilerwood shows you how to grow your own fresh herbs the easy way, indoors or out, in pots or the ground. Written for complete beginners, this friendly, jargon-free guide is built around the one idea that makes everything click: most herbs belong to one of two families that want almost opposite care-and once you know which is which, you can grow any of them.Inside this beginner-friendly guide, you'll learn how to: Tell the leafy herbs from the woody ones-the single idea that unlocks herb growingGrow herbs in pots and containers, the easy way most beginners startKeep fresh herbs on a sunny windowsill all year roundMaster the easy leafy herbs: basil, parsley, cilantro, dill, and chivesSucceed with the woody Mediterranean herbs: rosemary, thyme, sage, and oreganoTame mint and the vigorous spreaders so they never take overHarvest so your plants grow back bushier and keep producing for monthsPreserve your harvest by drying, freezing, and more-so it lasts all winterYou'll also get quick-reference charts, a herb-by-herb directory, a food-pairing guide, and a first-year plan-plus a clear diagram for every key idea and honest, practical advice throughout.Stop paying premium prices for wilting packets of herbs. Start growing your own.Scroll up, grab your copy, and put a pot of fresh herbs on your windowsill this week.
