The Culinary Herbal for Vegetable Gardenerscomments (13) June 20th, 2016
The Country Living Fair in Rhinebeck, N.Y., was a chance for vegetable gardeners to learn something new. Whether it was picking up new seeds and plants or learning new how-to's, everyone left with a few new ideas.
The gardeners and cooks who stopped by the Kitchen Stage, had the chance to learn all about herbs from VegetableGardener.com's own Susan Belsinger.
Susan was on the program in early June to talk about ways to enliven recipes with home-grown culinary herbs and sign copies of her new book.
As a well-known culinary herbalist, Susan has spent years taking photos and writing about food for national magazines, newspapers and her blog here on VegetableGardener.com. New York was just one stop as she travels extensively presenting programs and demonstrating creative ideas for using herbs in the kitchen.
The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs (Timber Press, 2016) is a complete guide to getting more enjoyment from the herbal harvest. Written with Arthur O. Tucker, and photography by Shawn Lineham, the book is a wonderful addition to a vegetable gardener's library.
The book begins with an interesting introduction to the modern-day culinary herbal experience. In this intro, the authors answer the question, "Why do we put herbs in our soups, casseroles, desserts, and beverages?"
The following chapters include detailed descriptions of the culinary herbs and ideas for growing them. Susan and her co-author also describe many ways for preserving the herbal harvest and even include master recipes for putting the harvest to its best use.
Among the beautiful photographs are dozens of familiar and lesser known herbs from Ajowan to Wood Sorrel. The book also includes a few plants that aren't usually considered herbs, like chile peppers.
The entire herbal package certainly makes for fascinating reading (and eating).
posted in: herbs, books