Founded nearly seventy years ago, The St. Louis Herb Society is a vibrant volunteer group of dynamic gardeners and cooks. They have just published their fourth cookbook, Herbal Cookery, which is full of creative uses for familar and unfamilar herbs. How about Avocado-Sorrel Soup, Grilled Chicories with Nasturium Blossoms, Pork Tenderloin with Nine-Herb Sauce, or Blackberry-Basil Tart? If you are wavering on whether to plant an herb garden this year, this cookbook will inspire you. The gorgeous food photographs in the cookbook were taken by Steve Adams.

Join us on July 16 when Kitchen Conservatory presents a cooking class featuring recipes from the book, including the Salmon Poached in Lobster Bisque with Thai Seasonings.

This beautiful cookbook is available for purchase.

Full disclosure: Anne Cori is a member of the Herb Society and contributed several recipes to the cookbook, including her all-time favorite, Ginger-Maple Salmon.