Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2)
Maurice Grenville Kains
46 chapters · 4 h 18 min · English
Read by Larry Wilson, Jennifer Fournier, Dustin Thomas, BettyB, acousticwave, Kathleen Moore and others
Cooking
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Culinary Herbs may be regarded as the secret to preparing good food from antiquity to the the height of culinary art. Maurice Grenville Kains gives a thorough introduction the the subject considering the history of herbs, their cultivation and preparation. This is followed by detailed discussion of individual herbs from angelica to thyme. - Summary by Larry Wilson
Chapters
1 Preface 4 min 2 Culinary Herbs 11 min 3 A Dinner of Herbs 7 min 4 Culinary Herbs Defined: Beginning - Production of New Varities 12 min 5 Culinary Herbs Defined: Status and Uses - Methods of Curing 8 min 6 Culinary Herbs Defined: Drying and Storage - Herbs as Garnishes 12 min 7 Culinary Herbs Defined: Propagation Seeds - Divisiom 12 min 8 Culinary Herbs Defined: Transplanting - Location of Herb Garen 9 min 9 Culinary Herbs Defined: The Soil and Its Preparation - Double Cropping 6 min 10 Culinary Herbs Defined: Herb Relationships 12 min 11 Angelica 4 min 12 Anise 4 min 13 Balm 5 min 14 Basil 8 min 15 Borage 5 min 16 Caraway 6 min 17 Catnip 5 min 18 Chervil 2 min 19 Chives 2 min 20 Clary 3 min 21 Coriander 4 min 22 Cumin 3 min 23 Dill 6 min 24 Fennel 7 min 25 Finocchio 3 min 26 Fennel Flower 2 min 27 Hoarhound 3 min 28 Hyssop 3 min 29 Lavender 4 min 30 Lovage 2 min 31 Marigold 4 min 32 Majoram 8 min 33 Mint 7 min 34 Parsley 20 min 35 Pennyroyal 2 min 36 Peppermint 3 min 37 Rosemary 5 min 38 Rue 4 min 39 Sage 8 min 40 Samphire 2 min 41 Savory, Summer 4 min 42 Savory, Winter 3 min 43 Southernwood 1 min 44 Tansy 2 min 45 Tarragon 4 min 46 Thyme 8 min
