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.

Written by a true herb aficionado, this is an ode to enjoying herbs by season. TV’s Judith Hann weaves together guidance on growing and cooking herbs, with advice on gardening in small spaces in this updated edition.

Herbs have a transformative power – they can lift a dish from ordinary to sublime. Organized by the four seasons, here you will find recipe inspiration for both common herbs, as well as growing tips for delectable treats that aren’t readily available in supermarkets.

Judith shares a collection of 120 imaginative recipes, all tried and tested at her herb cookery school in the Cotswolds – from simple sauces and salads to more ornate dishes such as Crab-filled Courgette Flowers with Tomato and Dill Sauce; Sage and Garlic Roast Pork Belly with Power Plum Sauce, or Vine Leaves stuffed with Dill, Pine Nuts, Rice and Raisins. Also discover ideas for:

• Pesto made with a variety of herbs
• Herb syrups and sugars
• Herb ices
• Preserves flavoured with herbs
• Herb cheeses
• Foraging herbs
• Drying and storing herbs, and more.

This is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to grow them in even the smallest of spaces, making the most of them all through the year.