Gourmet Herbs

Gourmet Herbs
by Beth Hanson (Editor), Brooklyn Botanic Garden
Paperback - 112 pages (June 1, 2001)
Brooklyn Botanic Garden
ISBN: 1889538213
Dimensions (in inches): 0.26 x 8.99 x 6.01

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From Booklist
Pesto, paella, salsa, bruschetta: contemporary cuisine is an international tour de force of enduring and exotic dishes that rely on fresh herbs to add zest and enhance flavors. This latest handbook in the Brooklyn Botanic Garden's 21st-century Gardening series focuses on both traditional and trendy herbs that are energizing today's cosmopolitan cooking. From North Africa to South America, this global tour of gourmet herbs and spices is seasoned with savory recipes and sage advice. Chapters devoted to container gardening and garden design show how to grow herbs in pots and knots.

Other sections advise on methods of herbal propagation and preservation, complete with instructions for preparing herbal vinegars, butters, and infusions. More than 40 of the most popular and more unusual herbs are comprehensively cataloged, providing pertinent information on their cultural requirements and culinary uses. Don that chef's apron, pull on those gardening gloves, and get ready to harvest a wealth of herbal information that will spice up the kitchen and beautify the garden. Carol Haggas Copyright © American Library Association. All rights reserved

Book Description
Beginning and experienced herb gardeners will find guidance as they explore growing new and unusual herbs that are just finding their places on the budding American palate. Gardeners will learn the process of siting a new garden, selecting herbs, starting plants from seed, and maintaining a garden from season to season, while cooks will relish the diversity of herbs to cultivate. Included are written and pictorial portraits of exotic and traditional herbs, with recipes along with information on...

Customer Reviews
Reviewer: readerjb from Delaware
I learned a lot about herbs from this little book: how they are used in cooking, for diet, for rituals, and for healing. There was also a section on herbs around the world which was most informative.

Each section was written by a different, obviously well-qualified person (biographies were at the end of the book).

Herbs of the Mediterranean were carried off by soldiers of the Roman Empire, who took them to Europe and then they were taken on to the New World.

Half of this book is an encyclopedia of herbs...illustrations, descriptions, growing tips, recipes, and preservation of herbs. I found this most informative and interesting.

I learned that some plants are both an herb and a spice, and that herbs and spices contain flavor, which is made up of both taste AND aroma. Salt, for example, is only a taste, so it is neither and herb nor a spice. Coriander is the herb CILANTRO while the plant's dried seeds are the spice CORIANDER.

I enjoyed the section on herb garden designs, even though I would never have one. Traditionally, this kind of garden uses a four-square or four-quarter design. I especially liked the section on container gardens since that is what I would be most likely to do. The authors recommended herbs that can be grown together in one large pot so as to be eye-appealing. A good resource book.

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