Susan Belsinger

http://blogs.nybg.org/plant-talk/2016/06/from-the-library/the-culinary-herbal-gr....

The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs follows fast on the heels of another title from Timber Press, The Herbal Apothecary. Co-authors Susan Belsinger and Arthur O. Tucker, along with photographer Shawn Linehan, bring “more than a century of experience in gardening and cooking” to bear in Herbal. The book is, in the authors’ words, a “book for gardeners who like to cook and cooks show more who want to grow the best-flavored culinary herbs, as well as for the everyday herbal enthusiast.” After a few words about taste and scent, and the role they play in cooking and eating (hint: they’re essential!), Belsinger and Tucker move right into the herbs.

Herbal is organized alphabetically by common name, and each herb is presented with a full-color photograph that lays it out, cut, as if ready to be cooked with. The description includes whether or not the plant is annual or perennial, its cold tolerance, preferred light, and moisture and soil requirements. General notes about the history of the plant are included, along with a list of edible parts, comments on how the plant might be prepared in foods, and sections on cultivation, propagation, harvesting, and preserving.

The content of Herbal, in terms of plants profiled, is a bit whimsical. The authors have selected the herbs that “lend the best fragrance and flavor,” including plants from garlic (Allium sativum) to chickweed (Stellaria media) which run the gamut of the fragrance and flavor spectrum. Some photos also showcase different parts of different varieties. For example, the photo of cilantro (Coriandrum sativum) shows five stages of the plant’s life, including “seeds” (technically mericarps or half-fruits, botanically) from an “Indian type” of coriander, supplementing the vegetative photos as well as illustrating different varieties.

The plant profiles section ends with wood sorrel (Oxalis stricta) and the authors next devote several pages to the topics of growing herbs, preserving herbs, and cooking with herbs. For being a relatively short and simple book (“short” for a reference book!), Herbal manages to pack a lot of information into its 328 pages. Novice gardeners would be wise to supplement the information from Herbal before taking on an herb garden of their own, but even with that caveat, The Culinary Herbal is a beautiful and appealing addition to the library of any herbal enthusiast. Appropriate for a gardener or a cook, Herbal offers a lovely blending of the senses, and a beautiful glimpse into the possibilities of herbs. show less

This is a pretty good book for explaining both the basic and intricate pieces of growing/using herbs. It's written in an easy to understand way and I enjoyed the addition of recipes for syrups and butters. I will definitely be using the herb butter recipe in my cooking from now on. I can't wait to try it on a warm, crusty baguette!

*Book received from NetGalley in exchange for an honest review*

I love the idea of this book. There are recipes using all different kinds of edible (obviously) flowers - it's not just for tisanes anymore. I intend to use the recipes and suggestions for the springtime. I just wish there were more tips on sourcing edible flowers, as I've searched high and low and it's not easy. Would recommend for anyone channeling their inner fairy.

This book discusses growing one's own herbs. It discusses not only how to grow them but also how to use them fresh or to preserve them for later use. The illustrations are lovely. Some aspects of the narrative may be more detailed than the average lay person wants, but those with strong interest in herbal gardening will find it useful. I received an electronic review copy through NetGalley in exchange for an honest review.