the right variety for the kitchen-garden job, plus win 'rodale's 21st century herbal'

How good a matchmaker are you between darlings in your garden and kitchen? Sow True Seed's founder Carol Koury -- whose upbringing schooled her to seek out subtleties like the right tomato for drying (no, not a big, juicy slicer!), or a garlic or sweet potato for longest storage, or the cucumber for the most beautiful pickles ever -- shares her favorites. Plus get Carol's tricks for using ingredients from sweet potato leaves to yard-long and greasy beans; making tabouli gluten-free, and why unfashionable curly parsley still rates as the best in her kitchen garden. All here.

(Those are Mexican gherkins and yard-long asparagus beans, above.)

win a new herbal from rodale and botanist mike balick

Good news: Chocolate is an herb (not just an indulgence!); jewelweed can be stashed as ice cubes for year-round skin relief, and yarrow still offers the styptic qualities that probably landed it as a treasured possession in the 60,000-year-old grave of a Neanderthal man. Dr. Michael Balick, the renown scientist and author of a new reference, "Rodale's 21st Century Herbal," shared such herbal history and practice in my latest radio show. Plus: Enter to win a copy.