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This book is a comprehensive reference guide to herb and spice plants that are cultivated in Canada and the northern half of the United States for the purpose of flavouring foods. Culinary herbs are of professional interest to the farmer, economist, pharmaceutical industry, flavouring and perfume extract industry, dietician, and teacher. They also offer delightful aroma, taste, and appearance to the home gardener, cook, and indeed all consumers. Categories of information covered in considerable detail for 125 species are extensively illustrated, and a colour map of North America is included that shows climatic zones where each of the species can be cultivated. The book includes a bibliography and indexes to English, French, and scientific names.
This 2nd edition has been redesigned to incorporate over 400 colour illustrations; the text has been revised and updated.