Grow and Cook Herbs

An update of a classic book on cooking with seasonal herbs, with a new introduction on growing in smaller spaces, by TV’s much-loved Judith Hann.

Jazz up your dinners with homegrown herbs!

Whether you’re growing your first plants in a windowsill or experimenting with delectable treats on the allotment, these plants have a transformative power — they can lift a dish from ordinary to sublime.

Herb aficionado Judith Hann shares 120 imaginative recipes organized by season — all of which have been tried-and-tested in her Cotswolds cookery school. Discover simple sauces and salads for daily dishes, to more ornate options for special occasions, such as Crab-filled Courgette Flowers with Tomato and Dill Sauce, or Sage and Garlic Roast Pork Belly with Power Plum Sauce. You’ll also find inspiration for:

• Herb syrups and sugars
• Pesto in a variety of combinations
• Herb ices
• Preserves flavoured with herbs
• Herb cheeses
• Drying and storing herbs.

This is an indispensable guide on how to grow a huge variety of herbs in even the smallest of spaces, and cook with them all year round.