The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance
A typical entry provides the plant's botanical name and family, whether it is an annual or perennial, and its height, hardiness, light requirements, water consumption, and required soil type and pH. The plant's name in various languages is included, as is a history of the plant, its chemistry, how to propagate the plant, and its culinary and landscape uses. A botanical key is given to identify the plant, and its description includes its country of origin and various data on the plants, leaves, flowers, fruits, and seeds.
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Flavors and Fragrances
Chapter 4 How to Maximize Flavor and Fragrance
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The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and ...
Thomas DeBaggio,Arthur O. Tucker
No preview available - 2009
12 percent acid Allium alpha-pinene annual apex aroma Artemisia basil beta-pinene Botanical Description bracts calyx capsaicin Capsicum carvacrol carvone chervil chives cm long color coriander Corolla Culinary cultivars cultivated cuttings dill dried egg-shaped essential oil estragole fertilizer flavor Flowers foliage Foliage/Qrowth fragrance French fruits Fruits/Seeds full sun Water garden loam garlic genus geranium German GRAS status green greenhouse growing Growth form habit hairs hairy harvest herb herbaceous home gardener horseradish hybrid Important Chemistry inches inflorescence Italian kg/ha Lamiaceae lance-shaped Landscape lavender leaf leaves lemon lemon balm limonene linalool lobes methyl chavicol moist mustard Native country odor officinalis oregano parsley Pelargonium peppermint peppers percent 1,8-cineole percent linalool perennial petals pink plants pots pounds per acre Propagation purple rhizomes roots rose rosemary sage scented seedlings shrub smooth soil species spring stalked stems subshrub subsp sweet Synonyms tarragon temperatures thyme trace transplanting usually vulgare well-drained yellow yield