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The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs

By Susan Belsinger and Arthur O. Tucker

Photographs by Shawn Linehan

This fresh new masterpiece excites the senses!

Rosemary Gladstar, herbalist and bestselling author

Good cooks know that nothing beats fresh-clipped herbs. The gorgeously photographed Culinary Herbal, by herb experts Susan Belsinger and Arthur O. Tucker, highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that you’ll want to grow, whether you’re a gardener who loves to cook and the cook who loves to garden.

Learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. Additional information includes step-by-step instructions for harvesting, preserving, and storing, along with techniques for making pastes, syrups, vinegars, and butters.

Media reviews

"Nothing like herbs to punch up those veggies ... this guidebook walks you through the propagation, harvesting and preserving of herbs."

New York Times Book Review

"With lavish color photographs throughout, this clearly written 'culinary herbal' goes beyond sage and thyme.…A book with wide appeal."


About the authors

Susan Belsinger

Susan Belsinger is a culinary herbalist, food writer, and photographer whose articles and photographs have been published in many national magazines and newspapers. She travels extensively, giving lectures and demonstrations on subjects pertaining to gardening and cooking with herbs.

Read more about Susan Belsinger

Arthur O. Tucker

Arthur O. Tucker is a botanist specializing in the identification and chemistry of plants of flavor, fragrance, and medicine. He is the research professor and director of the Claude E. Phillips Herbarium, and an emeritus professor at Delaware State University.

Read more about Arthur O. Tucker

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