Cornell Book of Herbs and Edible Flowers

The Cornell Book of Herbs & Edible Flowers
xxiii, [1], 104, [6] pp. The herbs and edible flowers included in the book are described with suggested uses, charming notes on their history and legends over the centuries, and points unique to a particular plant. Their culture is discussed, including size and when and how to propagate and plant. Beautiful color photographs illustrated herbs growing, foods made with them, and more. Methods of harvesting, drying, and storing herbs along with tips are included such as, 'Don't plant dill close to fennel. The plants may cross-pollinate, affecting the flavor of the resulting seeds and leaves. Nor should dill be close to carrots. It is, though, an excellent companion crop for cabbage.' KEYWORDS: GARDENING HERBS HERBAL COOKING COOKERY HORTICULTURE