UNLIMITED Audiobooks and eBooks

Over 40,000 books & works on all major devices

Get ALL YOU CAN for FREE for 30 days!

Culinary Herbs: Their Cultivation Harvesting Curin

Maurice Grenville Kains

Book Overview: 

This book describes use and care, and growing of herbs for cooking, healing and other interesting miscellaneous information related to herbs.

How does All You Can Books work?

All You Can Books gives you UNLIMITED access to over 40,000 Audiobooks, eBooks, and Foreign Language courses. Download as many audiobooks, ebooks, language audio courses, and language e-workbooks as you want during the FREE trial and it's all yours to keep even if you cancel during the FREE trial. The service works on any major device including computers, smartphones, music players, e-readers, and tablets. You can try the service for FREE for 30 days then it's just $19.99 per month after that. So for the price everyone else charges for just 1 book, we offer you UNLIMITED audio books, e-books and language courses to download and enjoy as you please. No restrictions.

Book Excerpt: 
. . .ably outranking any two of the others, with the exception of parsley.


Garden Hoes of Various Styles

Thyme and savory stand about equal, and are chiefly used like parsley, though both, especially the former, are used in certain kinds of sausage. Marjoram, which is similarly employed, comes next, then follow balm, fennel, and basil. These milder herbs are often mixed for much the same reason that certain simple perfumes are blended—to produce a new odor—combinations of herbs resulting in a new compound flavor. Such compounds are utilized in the same way that the elementary herbs are.[Pg 21]

In classes by themselves are tarragon and spearmint, the former of which is chiefly used as a decoction in the flavoring of fish sauces, and the latter as the universal dressing with spring lamb. Mint has also a more convivial use, but this seems more the province of the W. C. T. U. than of this book to discuss.Read More

Community Reviews

Clearly this book is a labor of love-- an author's passion and respect for the herbs' contribution to flavoring a variety of cuisine. It is written in feature style with considerable information in each of the topic discussed--cultivation, harvest, curing, and uses of herbs. I believe I am less igno

The linked index is great. It makes the book actually usable in the kitchen/on a mobile device.

Published in 1912.

There are some interesting takes on the uses of herbs at the turn of the century. Most particularly is the comment regarding cumin, which, according to the book, is not widely produced since there is little demand for it. Ah, have times changed!

I challenge you to read this and not fall in love with the classic writing style or rush out to plant an herb garden.

The organization isn't that great and neither are the uses. On the other hand, there is rare and useful cultivation information

Published in 1913, an excellent reference on herb culture.

Great resource! Covers a bit of the heritage, how to grow, how to harvest, and hat to use it for. Plus, the section of marigolds and also on cilantro is subtly hilarious.
"One gardener remarked that only a few plants are needed by a family. I think that two would provide about twice as much as I wou

Fabulous book. I love to read books that came before the food police arrived on our current scene. These authors from long ago could really share what they believed without having to dance around the laws, rules, and regulations that threaten to strangle the very life out of current-day gardening an

What a charming and informative book!