Featuring 144 species as they are typically found in the wild, this is a guide to herbs with culinary, medicinal and aromatic uses. The herbs are grouped simply by the colour of their flowers, with the page-edges correspondingly coloured for quick selection. For each species a coloured chart with easily-recognizable symbols compacts a wealth of botanical details, and also summarizes the herb's properties, which parts are efficacious and when they should be gathered, where it grows, and when it flowers. Each herb is identified by its botanical Latin name, family, and most usual common name. The guide is supplemented by an introduction to the use of herbs and to the methods of preparing herbal treatments, together with lists of herbs and their properties, ailments and their herbal remedies, and guidance on the use of herbs in the kitchen.