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Culinary Herbs
M. G. Kains
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Culinary Herbs
M. G. Kains
CONTENTS
Preface
Culinary Herbs
A Dinner of Herbs
Culinary Herbs Defined
History
Production of New Varieties
Status and Uses
Notable Instance of Uses
Methods of Curing
Drying and Storing
Herbs as Garnishes
Propagation, Seeds
Cuttings
Layers
Division
Transplanting
Implements
Location of Herb Garden
The Soil and Its Preparation
Cultivation
Double Cropping
Herb Relationships
The Herb List
Angelica
Anise
Balm
Basil
Borage
Caraway
Catnip
Chervil
Chives
Clary
Coriander
Cumin
Dill
Fennel
Finocchio
Fennel Flower
Hoarhound
Hyssop
Lavender
Lovage
Marigold
Marjoram
Mint
Parsley
Pennyroyal
Peppermint
Rosemary
Rue
Sage
Samphire
Savory, Summer
Savory, Winter
Southernwood
Tansy
Tarragon
Thyme
... If this book shall instill or awaken in its readers the wholesome though "cupboard" love that the culinary herbs deserve both as permanent residents of the garden and as masters of the kitchen, it will have accomplished the object for which it was written.
M. G. Kains
New York, 1912
| Médias | Livres Paperback Book (Livre avec couverture souple et dos collé) |
| Validé | 24 février 2022 |
| ISBN13 | 9781644396230 |
| Éditeurs | Indoeuropeanpublishing.com |
| Pages | 122 |
| Dimensions | 152 × 228 × 7 mm · 158 g |
| Langue et grammaire | English |
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