Susan McClure (1957–2000)

At 116 pages in a small paperback format, this book looks slight. But it’s packed with valuable information and not a page is wasted.

It starts with the tools and supplies you’ll need, giving the pros and cons of all the options, how to create a lot of the supplies DIY and how to make used supplies safe to use with seedlings and cuttings by easily sterilizing them.

The next section is propagation via seeds. The author gives us the basics of seed structure and how seeds work, what seeds show more in general need for germination, how to deal with special needs seeds, how to hybridize and save seeds, storing seeds and of course how to care for the young seedlings after they germinate.

The rest of the book deals with the various modes of asexual propagation- all the various types of cuttings, layering, dividing. The descriptions of how to perform these are very detailed; there is a section describing the different kinds of buds on a plant, a section that really tells you what the different types of cuttings are and how to determine what makes a good one (so many books or articles just say ‘softwood cutting’ without bothering to let you know what constitutes one!), and what to look for to make sure your cuttings will be healthy.

Detailed line drawings show exactly where to cut on plants, what the different plant parts are, how to prep the cuttings, and a lot more. Sidebars abound, with recipes for soil and sterilizers, lists of what plants can be propagated in what ways, how to save seeds, fertilizers and making compost.

I teach plant propagation almost every year and have a number of propagation books, and this is the book I recommend if you can only have one on this subject. It’s got all the basics and more, yet doesn’t overwhelm the novice (or pro) with overly technical language. I still find myself going back to it frequently. Highly recommended! show less

After finally planting a garden, there was this vague question of what to do with the harvest. To the library we went! And well after a dozen books, this one remained. I have to admit upfront to participating in that most sinister of library practices this summer - stalking my on-line account to look for days when suddenly no requests for the book were out so I could renew it for another three weeks. I kept the book for nearly three months this way.

Alas, guilt set in...okay, my stalking was show more failing and I did the right thing and purchased the book as I've already gotten use out of it (made my own drying rack for tomatoes!) and plan on getting use out of it for years to come.

The book is laid out simply. First, a basic guide to your vegetables, fruits and herbs and their possible preserving methods. (This is where you'll learn cilantro can only be frozen or dried, but while parsley enjoys both, it can also be root-cellared.) The second section was the winner for us - an incredibly in-depth guide to each preserving process. Not only did it detail equipment, but the drawings are fantastic for someone that never watched these methods before. In addition, the safety tips, the how to fix what went-wrongs and the super-simple how-to's and preserving recipes interspersed makes this feel incredibly interactive. The final section is a list of practical and simple recipes designed to let you enjoy your preserved bounty. show less