The Edible Herb Garden by Rosalind Creasy
rating: 3 of 5 stars
I skimmed this and got some good ideas for things to do with herbs. I’m eager to try the herb butters. I also finally understand the difference between regular chives (a.k.a. onion chives) and garlic chives (a.k.a. Asian chives). I happen to have seeds for the latter, and now have some ideas on what to do with them when I regrow them.
As with all of Creasy’s books, the photography is beautiful—and as an added bonus, I found I can now identify Nasturtium leaves by sight, although they are rather distinctive.
Book source: Montgomery County, PA, public library system
The chives mentioned above had a bug problem. I doubt the bugs were beneficial, and they were creepy, so out they all went. I plan on trying to replant them sometime.
I do wish I had more space for bigger pots, or an outdoor area that wasn’t so high up.