Culinary herbs

Abstract

This book is a comprehensive reference guide to herb and spice plants cultivated in Canada and the northern half of the USA for the purpose of flavouring foods. One hundred and twenty-five species are covered in detail. The information provided on these includes nomenclature, description and classification (including cultivars), uses (culinary, including a guide to recipe sources, industrial and ornamental), importance (nationally and internationally), cultivation (soil, climate, reproduction, propagation, harvest and storage), chemistry, medicine, nutrition, human interest information, selected key literature and a summary evaluation of problems and potential from an economic and agricultural viewpoint. Brief information on many species of lesser importance to this region is also included, bringing the total number of herb species discussed in this book to 400. The book is well-illustrated (black and white line drawings) throughout. The first 57 pages provide general information under the following headings: Introduction; Herbs, chemistry and nutrition; Herbs, medicine and safety; Climatic zones where herbs can be grown; The culinary herb economy of North America; Plant classification and plant names; and Key sources of information on culinary herbs of northern North America. The detailed information on the herbs is then presented in alphabetical order of plant genus. Appendices provide conversions between metric, Imperial (English/Canadian) and American units of measurement, and tips to provide a perfect herbal tea. There is also a 38-page bibliography, and indexes to the species are provided in English, French and Latin. The book is intended to be of interest to a wide readership, including amateur and commercial growers, policy makers, information specialists and advisors, research scientists, educators and members of the agri-food industries.