Herb by Mark Diacono

Recognized with the Guild of Food Writer’s Awards, Highly Commended in the ‘Specialist Subject Cookbook’ category for 2022, and shortlisted for the André Simon Awards in the same year, this book has received accolades from renowned figures in the culinary world.

Nigella Lawson praises it as a “beautiful book” that inspires a desire to cultivate one’s garden as much as it encourages cooking. Nik Sharma commends the book for being an essential resource for individuals who enjoy growing their own herbs, appreciating its organization by individual herbs, offering detailed guidance on cultivation, and providing valuable insights on how to use them in the kitchen.

Titled “Herb,” the book is a comprehensive exploration of herbs, emphasizing their role in the kitchen while incorporating a simple guide to growing them. Author Mark Diacono, a gardener and cook, goes beyond the typical recipe book, sharing techniques for sourcing, preparing, and using herbs effectively. The focus is on making the process of cooking with herbs as rewarding as the final culinary outcome. The book delves into the nuances of using herbs, including when to deploy them and how to preserve their flavors for times when they may not be readily available.

While highlighting familiar herbs such as thyme, rosemary, basil, chives, and bay, “Herb” also introduces lesser-known flavours. The recipes showcase how to bring herbs to life, whether through a quick parsley pesto on a busy weekday evening or infusing crumbly Lancashire cheese with lovage for a unique earthy bitterness.

Providing a comprehensive guide to sowing, planting, feeding, and propagating herbs, the book includes detailed plant descriptions and their primary culinary affinities. It covers various methods of herb preservation, including making oils, drying, vinegars, syrups, and freezing. With over 100 innovative recipes, “Herb” serves as a valuable resource for readers looking to enhance their culinary skills and make the most of their herb knowledge.