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.