Herbs: The Complete Gardener's Guide

Marcia Sweet, former editor of the Queen’s Quarterly, is an
information consultant and freelance editor.

The author of this beautiful, lucidly written book discusses herbs in
their many contexts, but especially as decorative and useful additions
to garden and kitchen landscapes. Beginning with a liberal
definition—“plant of which leaves, seeds or roots are used for food,
medicine, scent or flavor”—Lima describes the valuable
characteristics of color, texture, and scent of herbs. He leads us down
the path to the garden, describing the ways in which herbs enhance it by
attracting hummingbirds and butterflies. Then he takes us to the wild
and the woods to introduce us to herbs that grow on their own (sometimes
known as weeds) and in the shade.

Lima explains the propagation, preservation, and culture of herbs,
relating the history of many and the Latin name of each. His book is
purposely light on the medicinal use of herbs, although he touches on
traditional beliefs that may or may not have a scientific basis but are
unlikely to do any harm. He devotes several chapters to making teas,
sprouting seeds, and using herbs to enhance cooking. The 15 or so
recipes for interesting dishes are clearly written, simple to use, and
invitingly illustrated. One rarely thinks of chili peppers as herbs, but
they fit the definition.

Turid Forsyth’s marvelous drawings and photographs enhance the
reader’s appreciation of the text. An excellent index, several pages
of Canadian and English herb sources, and the addresses of herb
societies and publications add to the book’s usefulness.