Presents a classic primer on how to design and plant thirty-eight different types of culinary herb gardens, discussing such topics as how to start initial plantings, devise growing schedules, harvest the plants, and store them for future use.

Herbs are for everyone -- Herbs: yesterday, today, and tomorrow -- Stalking the elusive pink hyssop -- Four facts of herb life -- Building the first garden -- What you'll need to start herbs from seeds indoors -- Cluster sowing indoors -- Spot sowing indoors -- Cluster and row sowing outdoors -- Making divisions of spreading perennials -- Taking cuttings of single-stem perennials -- Take your choice: herbs for all seasons and reasons -- Maintaining the first garden -- Harvesting and storing herbs -- Steps to take for the second spring -- Bringing herb plants indoors -- How to use the garden plans -- The herb garden plans -- Herb culture guide -- Harvesting & storing the 15 basic herbs -- Culinary uses of the 15 basic herbs -- U.S. Cooperative Extension Services -- Sources of seed.