Culinary Herbs: Their Cultivation Harvesting Curing and Uses
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4.6 • 7 Ratings
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Publisher Description
The development of the herb crops contrasts strongly with that of the other crops to which reference has just been made. Whereas these latter have continued to be staples, and to judge by their behavior during the last century may be considered to have improved in quality and yield since that ancient time, the former have dropped to the most subordinate position of all food plants.
Customer Reviews
Worth the price!
Considering this book is free, the information contained within is well put together, interesting and useful! Even though some of the information is outdated, there’s still value in this classic!
The book starts with a brief rundown of why one would even want to use these herbs when cooking, the history of herb use in the “old world”, and why Americans should grow and use the herbs!
The second part of the book is more of an index of “Old World” herbs, most of which are still used today. After introducing the herb, brief descriptions are given, uses of the herb are expounded upon and detailed instructions are given on how to cultivate said herb.
A must have for anyone interested in cooking and history!