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Culinary Herbs
This book is a comprehensive reference guide to herb and spice
plants that are cultivated in Canada and the northern half of the
United States for the purpose of flavouring foods. Culinary herbs are
of professional interest to the farmer, economist, pharmaceutical
industry, flavouring and perfume extract industry, dietician, and
teacher. They also offer delightful aroma, taste, and appearance to the
home gardener, cook, and indeed all consumers. Categories of
information covered in considerable detail for 125 species are
extensively illustrated, with over 400 drawings in the book. A colour
map of North America is included that shows climatic zones where each
of the species can be cultivated. The Book includes Bibliography and
indexes to English, French, and scientific names.
plants that are cultivated in Canada and the northern half of the
United States for the purpose of flavouring foods. Culinary herbs are
of professional interest to the farmer, economist, pharmaceutical
industry, flavouring and perfume extract industry, dietician, and
teacher. They also offer delightful aroma, taste, and appearance to the
home gardener, cook, and indeed all consumers. Categories of
information covered in considerable detail for 125 species are
extensively illustrated, with over 400 drawings in the book. A colour
map of North America is included that shows climatic zones where each
of the species can be cultivated. The Book includes Bibliography and
indexes to English, French, and scientific names.
710 pages, Hardcover
First published October 1, 1997
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