Herbs in Every Season: 48 Edible and Medicinal Herbs for the Kitchen, Garden, and Apothecary
Herbs in Every Season provides an excellent resource for those interested in living more intentionally with
the seasons, learning more about the plants that grow throughout the year and their medicinal and culinary uses.
The book is set out in four sections, starting in Spring as the ‘season of renewal’, followed by Summer as the ‘season of abundance’, Autumn as the ‘season of transition’ and ending with Winter as the ‘season of reflection’.
Spring’s chapter has tips on growing herbs from seed, while Summer’s chapter begins with information on both foraging and garden design, delving into the ethical and safety measures of gathering plants and providing tips on creating a space in one’s own garden, which is both practical and beautiful. Autumn’s chapter provides us with recommendations on plant propagation and seed saving, while Winter’s chapter finishes off the herbal year with advice on processing and storing herbs for future use.
Throughout the book, Bevin provides details on 48 plants, and although he is located in Michigan in the United States, all of the plants he highlights are widely available and most are easy to grow and forage in the UK. We learn a bit about each plant’s history, etymology, medicinal use, culinary use and tips for growing and gathering. Each section of the book also provides the reader with a plethora of recipes for herbal remedies and culinary treats.
I would recommend this book to any gardeners, home or folk herbalists or cooks that would like an easy- to-use guide on how to grow, forage and use herbs throughout the season.