Fresh herbs offer a healthy and delicious way to spice up any
meal, but growing and cooking with these delectable plants are
endeavors fraught with uncertainty. What herbs will grow year-round
on my kitchen windowsill? What foods complement rosemary? Which
part of a lemongrass plant has the best flavor? Can I really eat
the geraniums growing in my flower bed? This indispensable guide
from The Herb Society of America takes the guesswork out of using
herbs in the garden and in the kitchen by providing detailed
information for cultivating a wide variety of herbs, along with
easy-to-follow recipes that will surely impress even the most
Ranging from Alliums (onions, chives, and garlic) to Zingiber
(ginger), the volume's first section provides horticultural
information for each of the sixty-three herbs found in the National
Herb Garden's Culinary Garden, including common and botanical
names, family, place of origin, hardiness, and general light and
soil requirements. Botanical sketches accompany many of the
entries. Each entry also includes a short history of the herb,
gardening basics, and suggestions for using the herb in your
kitchen. Culinary herbs without Generally Recognized as Safe (GRAS)
Status are included in a separate section, with an explanation of
their history and ornamental value. An informative introduction to
this section compares several different definitions of the word
herb, explains the advantages of fresh over dried herbs, describes
the proper storage and use of spices, and suggests the best timing
and methods for harvesting herbs.
In the second part of the book, HSA members offer classic and
creative recipes for more than two hundred dishes incorporating a
variety of herbs. Learn how to use the aromatic and flavorful herbs
in your garden to enhance stews and casseroles, create dips and
pestos, and add a new dimension to your favorite liqueurs. Among
the mouth-watering recipes featured are Lemon Basil Tea Bread,
Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad,
and Rosemary Fizz.
The concluding section of the book contains a fascinating
personal tour of the two-and-one-half-acre National Herb Garden,
which lies in the heart of Washington, D.C., at the center of the
United States National Arboretum, and of its various themed areas,
including the Knot Garden, the Antique and Heritage Rose Garden,
the Dye Garden, the Colonial Garden, the Native American Garden,
the Beverage Garden, the Medicinal Garden, and many others.
Complete plant lists accompany the description of each garden.
Green thumbs and gourmets alike will find inspiration in these
pages to look at herbs in new ways -- perhaps to see beyond their
cupboards and into their own yards for ways to liven up their meals
-- and will gain the knowledge and confidence to grow and use herbs
effectively. More than a gardening book, more than a cookbook, The
Herb Society of America's Essential Guide to Growing and Cooking
with Herbs will prove to be an indispensable companion for all herb
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