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Join Judith Hann on this seasonal journey around a year of culinary herbs. Packed with recipes, beautiful photography and practical information on both cooking and growing herbs, this book is the quintessential guide to transforming your food using herbs you can grow in your very own garden. Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. So you can relish the summer scents of Rose Cake with Herb Cream, or enjoy the winter warmth of baked Fennel with Parmesan. Drawing on her time as President of the Herb Society, her successful cookery school, and a lifelong passion for herbs, Judith Hann unlocks the key to growing and cooking with these evocative and versatile ingredients.
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About the Author

Judith Hann is a science journalist and editor of Herbs magazine. She was the well-loved presenter on the BBC's Tomorrow's World for 20 years, and has also written the bestselling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (which has been featured on Gardener's World and Rick Stein's Food Heroes), where she grows the herbs that she uses for her herb cooking classes.


"My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done Judith." --Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food

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