This is an attractive book with its colourful dust jacket, clear type and layout, and delicate line drawings of individual herbs. The body of the book is an alphabetically arranged treatment of forty-two herbs, giving growing requirements, history, how to harvest and store and uses in medicine, toiletry and cooking. The recipes are original and include such interesting combinations as Pork au Santolina (which I tried and found worthy of a dinner party), and Lavender Beef.
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