working notebook from a maritime Pacific Northwest garden, zone 8b. Twenty-four plants and flowers. Thirty-two recipes across teas and infusions, syrups, finishing salts, cocktail spirits, vinegars and household cleaners. Every card gives you when to cut, how to clean and dry, what ratio to use, and how long the result actually keeps. This is not a book about growing things. It is a book about what to do with them once they are growing faster than you can use them. Chives that lose everything to air drying, so they go into vinegar instead. Basil that turns brown the moment it meets hot syrup, and the one trick that stops it. Nasturtium seed pods that become capers. Dandelions from a lawn you were told to spray. Ten reference cards cover drying times for air and dehydrator, shelf life, infusion timing, a shopping list, and the food safety that preservation genuinely requires, including honest notes on which plants have documented effects worth raising with a doctor. Written for zone 8b, but the methods travel. A notes page follows every plant, because the second season is always better than the first.