Any good cook knows to use fresh herbs, but many people don’t know much beyond basil and oregano. If you’re searching for inspiration on how to grow and use pretty much any type of herb under the sun, turn to The St. Louis Herb Society’s new cookbook, Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Society. This isn’t your typical spiral-bound local cookbook. The beautifully illustrated hardback contains creative dishes like Grilled Chicories With Nasturtium Blossoms, Smelt Fries With Lemon-Herb Aïoli and Rose Geranium Pound Cake. Plan to attend the book’s kickoff at Bowood Farms this Saturday at 2 p.m. Pick up a copy of the book and some herb seedlings. And if you’re unsure about how, when or where with regard to your herbs, St. Louis Herb Society members will be there to answer any questions.
This article appears in Apr 1-30, 2009.