A new book in the popular series, this one explains how to grow and cook with herbs. Duffy outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow your own notes, flavour descriptions and mini-recipes. Among the 40 herbs featured are coriander, dill, fennel, horseradish, parsley, oregano and wild garlic. Finally, there are 60 recipes for everything from biscuits to soaps, stuffings and tarts, with colour illustrations. With an introduction by Hugh Fearnley- Whittingstall.