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Herbs Herbal Medicines Herb Garden CD 30 Books Culinary Herbs Medicinal
US $8.99
ApproximatelyS$ 11.65
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
More than 10 available813 sold
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Free USPS First Class®.
Located in: Los Angeles, California, United States
Delivery:
Estimated between Tue, 21 Oct and Sat, 25 Oct to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:330708681840
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Country/Region of Manufacture
- United States
- Subject
- Outdoor & Nature
- Herbs Herbal Medicines Plants
- Herb Culinary Garden Spices Medicinal
- ISBN
- 9781511446631
About this product
Product Identifiers
Publisher
CreateSpace
ISBN-10
1511446633
ISBN-13
9781511446631
eBay Product ID (ePID)
234358995
Product Key Features
Book Title
Culinary Herbs : Their Cultivation, Harvesting, Curing and Uses
Number of Pages
128 Pages
Language
English
Publication Year
2015
Topic
Herbs, Specific Ingredients / Herbs, Spices, Condiments
Genre
Cooking, Gardening
Format
Trade Paperback
Dimensions
Item Height
0.3 in
Item Weight
8.8 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
Synopsis
"In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the "dainty" menu to the memory of the satisfying dishes of our mothers! What made us, like Oliver Twist, ask for more? Were those flavors real, or was it association and natural, youthful hunger that enticed us? Can we ever forget them; or, what is more practical, can we again realize them? We may find the secret and the answer in mother's garden. Let's peep in." First published in 1912, M. G. Kains' CULINARY HERBS: THEIR CULTIVATION, HARVESTING, CURING AND USES is at once a down to earth guide to organic, chemical free cultivation, preparation and savory use of the 36 herbs most essential to every great cook's cupboard, and an inspiring and poetic love song to the culinary charm of these tantalizing enhancements to both flavor and health. Botanically, "herb" refers to any annual or perennial plant with a non-woody stem. However, the term herb has come to cover plants that have a specific benefit to mankind. Some even consider them to be the highest quality food known to the human race. We have been using herbs for thousands of years, both for flavoring food and for healing. They're versatile, easy to grow - either in the garden or in pots on the window sill - and can be used fresh, dried or frozen. This is the classic guide to both common and obscure herbs; a discussion of their properties, uses, cultivation strategies and much more. CONTENTS Preface A Dinner of Herbs Culinary Herbs Defined History Production of New Varieties Status and Uses Notable Instance of Uses Methods of Curing Drying and Storing Herbs as Garnishes Propagation, Seeds Cuttings Layers Division Transplanting Implements Location of Herb Garden The Soil and Its Preparation Cultivation Double Cropping Herb Relationships The Herb List: Angelica, Anise, Balm, Basil, Borage, Caraway, Catnip, Chervil, Chives, Clary, Coriander, Cumin, Dill, Fennel, Finocchio, Fennel, Flower, Hoarhound, Hyssop, Lavender, Lovage, Marigold, Marjoram, Mint, Parsley, Pennyroyal, Peppermint, Rosemary, Rue,Sage, Samphire, Savory, Summer Savory, Winter Southernwood, Tansy, Tarragon, Thyme
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