The Beginner’s Guide to Edible Herbs

A quick scan of Charles Smith’s Beginner’s Guide to Edible Herbs seemed like a good topic for tax day – short and simple, with a big return.

Many of the twenty- six herbs in Smith’s book were familiar – parsley, sage, rosemary, and thyme.  One was a pleasant surprises: the anise hyssop, with beautiful purple flowers, brought back memories of a vacation in Crieff, Scotland.  I remember smelling the strong licorice odor when I walked into town each morning to buy scones at Campbell’s Bakery.  

Smith suggests using this herb “with healing properties” for a tea that appeals to my sweet tooth…

“it actually changes the chemical makeup of your saliva, making everything taste sweeter than normal.”

Smith includes recipes ranging from borage in a Bloody Mary to lemon cheesecake with calendula blossoms, and offers tips for storing and cultivating the herbs with simple directions and instructional pictures.

Great little reference to have on the shelf, and motivation to stir the pot.

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