Leafy Spices discusses the botany, cultivation, harvesting and
processing, chemical composition, processing methods, varietal
differences and end uses for the leaves and essential oils of leafy
spices. The book emphasizes botany and cultivation, identifies
which seasons are best for harvesting to achieve a maximum oil
yield, and explains the care needed to ensure successful
cultivation and oil extraction. Leaf and oil composition is
discussed, and the medicinal uses of the leaves, as well as their
use as food flavorings, are examined in detail. Species covered
include basil, bay, bergamot, borage, burnet, capers, camomile,
chervil, chives, coriander, costmary, curry leaf, marjoram, mint,
oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This
book is an ideal reference volume for botanists, food scientists,
technologists, and flavor chemists.
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