The Kitchen Herbal - Brossura

Herbs and spices have been used medicinally since antiquity, but not in the capsules and preparations we use today. Traditionally, the line between food and medicine was blurred, as many functional foods served as medicine, and many medicinal herbals were taken with food. This leads to an explosion in flavor possibilities that will please the palate while boosting wellness.

In this book, Jessie Hawkins explores eighteen traditional culinary herbs. You will learn how to cultivate them, harvest and store them, and how to add them to your table. She covers the nutritional and medicinal use of each herb, then provides recipes and tips on pairing flavors for maximum taste. This delightful book combines food, health and wellness in a fun and enjoyable culinary experience.