The Kew Gardener's Guide to Growing Herbs

Culinary herbs can be used as seeds, flowers, or leaves; cooked and eaten themselves or used to infuse a dish or drink. They are now being used in artisan gin, ice cubes and cocktails, and in foraged dishes and kitchen gardens. The Kew Gardener’s Guide to Growing Herbs shows you how to develop your own herb garden and grow herbs in all situations.

Underpinned by the authority of the Royal Botanic Gardens, Kew and the expertise of Holly Farrell, this is the definitive guide to propagating, growing, harvesting and using more than 75 herbs in the most interesting ways: from planting a green roof to making home-made pesto. Beautifully illustrated throughout with artwork from Kew's archives.

Holly Farrell trained at RHS Garden Wisley. She is the author of The Jam Maker’s Garden and RHS Plants from Pips, and contributes to gardening magazines such as The Garden and Kitchen Garden. She combines her career as a garden writer with freelance work as a consultant on kitchen gardens for private clients.