Cooking with Fresh Herbs: Green Energy for the Four Seasons

Cooking with Fresh Herbs: Green Energy for the Four Seasons
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Maiga Werner
748 g

The immense diversity of scents and savors offered by herbs is more than a gift from nature – herbs have been part of human culinary habits ever since, as they can be easily found in the nature around us. Their complex taste and healing powers unite harmoniously and provide a sensation of freshness to the palate, be they used in soups, salads or other dishes. Structured by season, this book covers more than 90 different herbs which grow around the globe. It contains many mouthwatering recipes from salty to sweet, all of which feature herbs as the central element.

Beginning with Spring and the first shoots of bear's garlic, stinging nettles and dandeloin, this fascinating and informative book moves through the seasons ending with the corn salad and chickweed of Winter. Each season presents it's own individual herbs. Tips, tricks and instructions are provided to ensure you know your fennel from your hyssop. You will quickly learn how to feed, water and harvest your herbs. Along with the desriptions of each plant you will find numerous recipes, which are quick and easy to make. You will be kept busy and content in your garden, and your kitchen, the whole year round.

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