The International Herb Association

Scented Pelargoniums: Herb of the Year™ 2006

Pelargoniums-2006 Herb of the Year™

By: Pat Crocker, Caroline Amidon, and Joyce Brobst
Publisher: Riversong Studios Ltd.
536 Mill Street
Neustadt, ON, N0G 2M0
(519) 799-5498
ISBN: 0-9736913-2-8
Retail: $12 USA, $14 Canada
Pages: 96, Indexed
Plant Photographs: 69 b+w, 18 color
Contributors: Susan Belsinger, Pat Kenny
To Purchase, contact Pat Crocker

Writer, publisher, and culinary herbalist, Pat Crocker along with Joyce Brobst and Caroline Amidon, both Pelargonium growers, experts, and champions are pleased to announce the publication of Pelargoniums Herb of the Year 2006.

This fact-filled, user-friendly guide to scented leaf Pelargoniums (often called geraniums), follows Oregano-2005 Herb of the Year™ in a series of handbooks published by Riversong Studios Ltd. Each book in the series is devoted to providing in-depth information about varieties, growing, and using one particular herb. The information is detailed, based on the latest research, and is given by people who specialize in growing or using herbs. These herb experts are able to provide tips and traits of the herbs they have come to know intimately in the course of years of working with them, confides Pat. Most of the almost one hundred photographs in this new book are of blooming Pelargoniums in Caroline and Joyce's collection. The descriptive and growing information has been researched and learned through trial and error, by both enthusiasts in the twelve years that they have been working with pelargoniums, explains Crocker.

We were delighted to have the opportunity, through this book, to share our knowledge and understanding of this fascinating group of tender perennials, says Caroline Amidon.

Says Crocker, "It is my goal that with each book in the Herb Series, cooks and gardeners, as well as horticulturalists will learn much, much more about plants in a particular genus, and what to do with them."
Joyce Brobst concurs that with Pelargoniums- 2006 Herb of the Year™, "There really is no other similar book available with brief history, quick reference to many of the species and cultivars, as well as their culinary uses".