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Jekka's Herb Cookbook Hardcover – July 4, 2012

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Product Details

  • Hardcover: 352 pages
  • Publisher: Firefly Books (July 4, 2012)
  • Language: English
  • ISBN-10: 1554078148
  • ISBN-13: 978-1554078141
  • Product Dimensions: 7.8 x 1.5 x 10 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #145,619 in Books (See Top 100 in Books)

Editorial Reviews


Alluring ... Evokes spring from cover to cover, with illustrations by Ms. McVicar's daughter, Hannah, that suggest William Morris patterns. (New York Times Holiday Gift Guide 2011-12-17)

Washington Post Top 10 Cookbooks for 2011. (Washington Post 2011-12-17)

Jekka's Herb Cookbook is full of recipes definitely not seen in all the usual places. (BackHome Magazine 2011-06-01)

One of the great things about an herb garden is its sheer abundance. In no time at all, your garden bed and flower pots can be overflowing with flowering herbs. The biggest problem: What to do with it all. Enter Jekka's Herb Cookbook. Organized alphabetically by herb, this tome is perfect for those wanting to cook from their garden. From angelica to wild strawberry, 50 herbs are profiled, each with a description that includes its properties and varieties, its history in cooking, how to harvest and use it, and suggestions for using the excess. Did we mention the recipes? Simply turn to what you're growing, and you'll be rewarded with an incredible selection.... Jekka's Herb Cookbook will help ensure you enjoy your harvest and don't waste a leaf. (Sarah Dorroh Sweeney Hobby Farm Home 2011-08-00)

(starred review) What a wonderful book to add to your collection as we begin the gardening season! Truly an "all you would ever want to know" guide, it includes descriptions of 50 herbs (with cultivation tips), "History in Cooking," "Harvesting and Uses," and an annotated list of herb varieties. Most useful is the "Excess" section, which features advice on what to do when the plant is at its peak and producing more than you can use. McVicar, whose UK herb farm has won 59 Royal Horticultural Society gold medals, stretches the definition of herbs to include mustard greens, stevia, violets, and wild (alpine) strawberries. Pasta with Spring Herb Sauce and Basil Cookies are among the standout recipes. A serious cook as well as a gardener, McVicar also includes worthwhile suggestions on home canning and preservation. Verdict: An important addition to cooking and gardening collections that will serve readers well all year long. (Grace Shanahan, formerly with Brooklyn Public Libr Library Journal 2011-06-17)

Known as the "queen of herbs" in her country for both her knowledge and strong advocacy of these useful plants, British author and herb grower Jekka McVicar has compiled a list of fifty-one cooking herbs and plants. Fascinated by their versatility, she has collected and originated recipes in which each is a major ingredient because of its unique flavor. Described in a separate, delightfully illustrated chapter, each herb is reviewed in detail: general characteristics, culture, history in cooking, harvesting and uses (leaves, flowers, seeds, and roots), particular properties such as bitterness, and popular varieties. There are several recipes for each herb, each a gustatory treat, and their instructions are noted for their clarity. A useful glossary of botanical and medicinal information concludes the text. This book is highly recommended for its culinary and horticultural information. (National Gardener 2011-03-00)

The Brits are still making beautiful books, thank goodness. Heavy, quality paper, lovely design, and detailed color drawings make Jekka McVicar's first cookbook a pleasure to handle even if you never cooked from it. But you will, for who can resist recipes like Lemon Verbena Creme Brulee, or Mum's Mint Sauce? From ideas on how to use up excess arugula (pesto) to a clever and aromatic way of baking fennel bulbs, the cookbook is practical as well as pretty.... From angelica to wild strawberries you'll enjoy Jekka's wisdom and creativity, as well as all her ideas on how best to put what you grow to good use. Okay, I'm off to whip up a batch of Zucchini, Dill and Parlsey Pancakes... like most of the recipes in the book, the food is simple, tasty and reasonably healthful. (Valerie Easton Plant Talk 2011-03-25)

Jekka McVicar, an English herb grower and expert, has prepared this alluring volume. The book evokes spring from cover to cover, with illustrations by Ms. McVicar's daughter, Hannah, that suggest William Morris patterns. The chapters give the history of each herb. Of particular utility are the ideas of what to do with an excess of each herb. (Florence Fabricant New York Times Holiday Gift Guide 2011 2011-12-17)

Washington Post Top 10 Cookbooks for 2011 Called England's Queen of Herbs by superstar chef Jamie Oliver, the author lays out the history and utility of her 50 top garden herbs. (Bonnie Berwick Washington Post Top 10 Cookbooks for 2011 2011-12-11)

About the Author

Jekka McVicar has been growing organic culinary, aromatic, decorative and medicinal herbs for more than 20 years. She owns Jekka's Herb Farm, which has won 59 Royal Horticultural Society gold medals, including 12 Chelsea golds.

Jamie Oliver is a celebrated chef and a best-selling cookbook author. He is the host of TV's The Naked Chef.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

36 of 36 people found the following review helpful By Wiltshire Bookworm on December 15, 2010
Format: Hardcover
This cookbook has many of the recipes Jekka McVicar freely shares with anyone she comes into contact with: whether it's an audience at one of her popular talks, or someone like me visiting her herb farm for the first time. The recipe she gave me is in this book (salmon and lemongrass parcel, which is yummy) along with another 249 taken from 3 generations of her and her family's cooking, plus those given by famous chefs, friends and staff at the herb farm.

50 herbs are featured: from the usual suspects like Basil, Mint or Sage and more unusual ones such as Shiso and Vietnamese Coriander. I'm pleased she's included Shiso as I tasted this herb at one of her open days: it was delicious, but I had no idea of how to use it. Flowers such as nasturtiums, marigolds and violets also get a look in. These are Jekka's top 50 herbs for culinary use in the broadest sense of the word.

Each herb featured is thoroughly introduced: taking you through its description (including notes on how to grow it), history in cooking, harvesting & uses, and varieties. Then follows the recipes: each one is introduced with lots of little anecdotes making you feel Jekka is at your elbow telling you all about it. The final section on each herb ends with a guide on what to do with a glut, should you have one.

If you're looking for specific information on making tinctures, teas etc., then you need to look elsewhere in Jekka's previous books, though instructions for drying are given for some of the herbs such as Sweet Bay. This is a celebration of the use of herbs to complement food rather than the use of their medicinal properties.

Her daughter Hanna's artwork is the final delightful touch to a clearly laid out and good looking book.
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By VR on May 19, 2013
Format: Hardcover Verified Purchase
What a nice book to refer to on my herb needs. Help learning the difference with herbs easy. Great read
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By Grant Foothead on January 12, 2013
Format: Hardcover Verified Purchase
Very well structured, with tips on how to use surplus seasonal herbs. Easy to follow recipes, which do appear very appetizing.
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