Herbs Book 3 of the Seed to Plate Series

The twelve herbs ahead split into three groups. The first five — Mint, Parsley, Cilantro, Dill, and Chives — are fast, easy, mostly annual or near-annual in habit, and forgiving of a first attempt. The next four — Rosemary, Thyme, Oregano, and Sage — are perennial, woody, Mediterranean natives that share a lot in common with each other: lean soil, minimal water, and propagation far more often by cuttings, layering, or division than by seed. The final three — Bay Leaves, Tarragon, and Marjoram — round out the collection with a genuine tree (bay), a herb whose best variety can't be grown from seed at all (tarragon), and oregano's frequently confused, more delicate cousin (marjoram).

Reading the woody herbs in order rewards you a little, since later chapters reference techniques explained in full the first time they appear.

It is structured to give the essential knowledge so each chapter follows the same structure as the rest of the series: difficulty level, health benefits, tools needed, choosing varieties, planting, growing conditions, feeding, timeline, common problems, harvesting, storage, food safety, recipes, and a closing FAQ.