This charming and comprehensive book tells the inquisitive cook everything he or she needs to know about growing and eating a wide range of culinary plants from this gastronomic trio of herbs, greens, and aromatics (the latter including vegetables such as carrot, celery, and shallot that impart flavor and aroma to other foods). Containing practical instruction on cultivation, freezing, canning, drying, and foraging, the book's core is the individual discussions on the culinary uses of each plant. All the well-known names are here, from basil to thyme, but the book also features the less-familiar horehound, milkweed, wormwood, purslane, and many, more -- forty-seven in all. Recipes abound in each section.
- ISBN10 1558211101
- ISBN13 9781558211100
- Publish Date 1 May 1991
- Publish Status Out of Print
- Out of Print 6 August 2014
- Publish Country US
- Publisher Rowman & Littlefield
- Imprint The Lyons Press
- Edition New edition
- Format Paperback
- Pages 263
- Language English