Herbs (3rd Edition)

THE BOOK FOR HERB LOVERS – 3rd EDITION

This book describes over 300 different species and varieties of culinary herbs, including wild herbs that can be used in cooking. Virtually all herb species and varieties are included, along with information on the best cultivation methods, winter storage, seed saving and harvesting. There are also sections on the diversity of herbs, their culinary qualities and important active compounds.

For food and garden enthusiasts there are detailed sections on aromas, uses and cultivation, and great recipes from chefs Kirsten Skaarup, Thomas Hermann, Martin Haugaard Zielke and Jimmy Duevang.

The essential oils in herbs are crucial to their aroma. That’s why the book pays special attention to describing them. What makes thyme smell so distinctive, and how do we best preserve those lovely aromas in our cooking? Should they be cooked in the dish, or does the flavor disappear when heated?

Herbs provide a healthy, green seasoning for our food. Many herbs also have a history as medicinal plants, but what can they be used for beyond adding flavor—and why? This book gives an overview of concrete, well-documented effects and what the herbs are recommended for in modern health practice.

Lene Tvedegaard, agronomist and owner of Gartneri Toftegaard, together with Gunvor Maria Juul, herb and food historian, have written this substantial and passionate book.

In this 3rd edition the book has been updated and includes new varieties and species such as Licorice, Shiso, Sevenseas, Ginger and Cardamom, as well as new vegetarian recipes by Kirsten Skaarup.

Hardback, 414 pages. 
Size: 24.5x21 cm.