Herbs and Spices

From allspice to watercress, from ajowan to zedoary, HERBS AND SPICES describes and illustrates more than 370 species of flavoring herbs and the spicy leaves, seeds, bark and other plant parts that whet the appetite and gratify the taste. Here in full color are all the classic favorites, plus many lesser-known herbs and spices that give regional delicacies around the world their distinctive character. Tips on gowing, harvesting and drying, cooking and scenting make this Golden Guide indispensable to gardeners and gourmets as well as botanists and all nature-lovers.