Culinary HerbsNRC Research Press, 2006 - 1036 strani This book is a comprehensive reference guide to herb and spice plants that are cultivated in Canada and the northern half of the United States for the purpose of flavouring foods. Culinary herbs are of professional interest to the farmer, economist, pharmaceutical industry, flavouring and perfume extract industry, dietician, and teacher. They also offer delightful aroma, taste, and appearance to the home gardener, cook, and indeed all consumers. Categories of information covered in considerable detail for 125 species are extensively illustrated, and a colour map of North America is included that shows climatic zones where each of the species can be cultivated. The book includes a bibliography and indexes to English, French, and scientific names. This 2nd edition has been redesigned to incorporate over 400 colour illustrations; the text has been revised and updated. |
Vsebina
Introduction | 1 |
Herbs Chemistry and Nutrition | 26 |
Herbs Medicine and Safety | 35 |
Climatic Zones Where Herbs can be Grown | 45 |
The Culinary Herb Economy of North America | 57 |
Plant Classification and Plant Names | 68 |
Key Sources of Information on Culinary Herbs of Northern North America | 78 |
Detailed Information on Culinary Herbs alphabetized by genus | 86 |
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acid agrimony Allium ambrosia angelica anise anise hyssop annual aroma Asia borage Canada Capsicum caraway celery chemicals chervil chicory chile pepper Chinese cilantro Climate color commercial coriander cress Crockett and Tanner crop culinary herbs cultivars Cultivation Notes cumin Cymbopogon dill dishes dried duCellier 1993 Duke and duCellier eaten edible English Names essential oil Europe Example Cultivars Facciola Farrell fennel flavor flowers French Names fresh fruits garlic chive Genus Notes growing grown Harvest and Storage herbal home gardener horseradish Huxley important India leaf leaves lemon grass lemon verbena licorice medicinal Mexican tea Morton mustard North America northern officinalis onion parsley perennial personal communication plants Pot marigold produced Propagation and Cultivation Recipe Sources Rinzler Roman chamomile roots roselle Rosengarten 1969 saffron salad sauce scurvy grass seeds Selected References Simon soil sometimes soup species spice stems sugar maple sweet syrup tarragon taste temperatures vegetable vitamin wild woodruff