Only French tarragon has the true anise flavor — and it doesn't set seed, so you must buy plants or divide roots. Learn why and how to grow the real thing.
Herb and flower-infused vinegars are among the simplest and most useful preserved products from the garden — extraordinary in salad dressings, marinades, and as gifts.
Preserve your summer herb harvest to feed the kitchen through winter — matching each herb to its best preservation method for maximum flavour retention.
Preserve your summer herb harvest to feed the kitchen through winter. Complete guides to air drying, dehydrator methods, freezing in oil cubes, herb butters, infused oils, and vine…
Homemade vinegar from garden fruit, wine, or cider is a genuinely superior product — live, with the "mother" of vinegar, complex in flavour, and produced from your own raw materi…
Master every method for preserving your herb harvest so your summer herb garden feeds you through winter.
Rosemary, thyme, sage, French tarragon, chives, and lemon balm return year after year in Australian gardens. Learn dividing and renewing each species as they age.
Design and grow a complete culinary herb garden suited to Australian conditions — covering which herbs thrive as perennials, which need seasonal replanting, and how to keep every…
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