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Tucker (botany, Delaware State U.) and DeBaggio, a journalist and owner of an herb farm, provide a reference on all aspects of growing, identifying, harvesting, preserving, and using about 500 species of herbs for flavor or fragrance, with a focus on those that are most common in home gardens, catalogs, restaurants, and markets. After introductory chapters on growing, harvesting, and preserving techniques, each herb is profiled in alphabetical order, with information on its name and family, whether it is an annual or perennial, height, hardiness, light requirements, water consumption, required soil type, pH, and how to propagate it. History, chemistry, and culinary, landscape, and craft uses are also discussed. This edition has been revised with additional species and updated nomenclature. The book is intended for home gardeners, commercial horticulturists, and academics. Some illustrations are included, but there are no photos. Annotation ¿2010 Book News, Inc., Portland, OR (booknews.com)
Portions copyright 2005 Muze Inc. All rights reserved.
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