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Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2) - Maurice Grenville Kains Audiobooks - Free Audio Books | Knigi-Audio.com/en/

Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2) - Maurice Grenville Kains

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
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PrefaceCulinary HerbsA Dinner of HerbsCulinary Herbs Defined: Beginning - Production of New VaritiesCulinary Herbs Defined: Status and Uses - Methods of CuringCulinary Herbs Defined: Drying and Storage - Herbs as GarnishesCulinary Herbs Defined: Propagation Seeds - DivisiomCulinary Herbs Defined: Transplanting - Location of Herb GarenCulinary Herbs Defined: The Soil and Its Preparation - Double CroppingCulinary Herbs Defined: Herb RelationshipsAngelicaAniseBalmBasilBorageCarawayCatnipChervilChivesClaryCorianderCuminDillFennelFinocchioFennel FlowerHoarhoundHyssopLavenderLovageMarigoldMajoramMintParsleyPennyroyalPeppermintRosemaryRueSageSamphireSavory, SummerSavory, WinterSouthernwoodTansyTarragonThyme
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