Culinary herbs

Detailed discussion of 125 herb and spice plants cultivated in Canada and the northern half of the United States for the purpose of flavoring foods. Categories of information covered include: nomenclature, description and classification, uses (including recipe sources, industrial ornamental), importance, cultivation, chemistry, medicine, nutrition, human interest information, selected key literature, and a summary evaluation of problems and potential from an economicand extensively illustrated, with over 400 drawings in the book. A color map of North America is included that shows climatic zones where each of the species can be cultivated. Brief information is presented on several hundred additional species of lesser importance to Canada and the northern U.S. Introductory chapters address such topics as: medicinal, chemical, and food aspects; germplasm; the culinary herb economy of North America; crop diversification;and the business of growing herbs.