| Page | | Preface | v | | A Dinner of Herbs | 7 | | Culinary Herbs Defined | 11 | | History | 12 | | Production of New Varieties | 15 | | Status and Uses | 19 | | Notable Instance of Uses | 21 | | Methods of Curing | 22 | | Drying and Storing | 25 | | Herbs as Garnishes | 30 | | Propagation, Seeds | 32 | | Cuttings | 34 | | Layers | 36 | | Division | 37 | | Transplanting | 39 | | Implements | 41 | | Location of Herb Garden | 44 | | The Soil and Its Preparation | 45 | | Cultivation | 47 | | Double Cropping | 48 | | Herb Relationships | 49 | | The Herb List: | | Angelica | 55 | | Anise | 59 | | Balm | 63 | | Basil | 65 | | Borage | 71 | | Caraway | 73 | | Catnip | 77 | | Chervil | 79 | | Chives | 80 | | Clary | 81 | | Coriander | 82 | | Cumin | 84 | | Dill | 87 | | Fennel | 89 | | Finocchio | 93 | | Fennel Flower | 94 | | Hoarhound | 95 | | Hyssop | 96 | | Lavender | 97 | | Lovage | 99 | | Marigold | 100 | | Marjoram | 101 | | Mint | 105 | | |
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