The Chef’s Herb Garden: Farm to Table Essentials for Cooks is a complete guide for anyone who wants to grow, harvest, and cook with fresh herbs at home. A handbook designed for cooks, professional chefs, gardeners, and food lovers of all skill levels, this book brings together practical gardening knowledge, chef driven flavor insights, and step by step instructions for creating a thriving herb garden in any space. From windowsills and balconies to raised beds and greenhouses, you will learn how to cultivate herbs that elevate every dish while connecting more deeply with the ingredients you use every day. This book explores modern techniques, global culinary traditions, and farm to table principles tailored specifically for home kitchens.
Inside, you will discover how to grow herbs in small containers, build healthy soil, create odor free indoor compost, mix companion plants that enhance flavor and health, design layouts for Mediterranean, Italian, Mexican and Thai cooking, and maintain year round harvests. A full herb catalog with over 150 herbs listed and a detailed one page guide for the most popular culinary herbs, including when to plant, how to grow, how to cook with it, its flavor profile, and its traditional uses. You will also find seasonal plans for every month of the year, greenhouse strategies, chili pepper cultivation, kitchen ready recipes, and more.
