6 of 6 people found the following review helpful
5.0 out of 5 stars
Using Edible Flowers and Beyond, Jan 23 2001
This review is from: Herbs & edible flowers: Gardening for the kitchen (Paperback)
Written by veteran gardener Lois Hole, this book covers in great depth her favorite 25 herbs. There is no shortage of information in this book and the emphasis is on both growing and cooking. Growers tips and chefs hints on each plant are abundant. And, while there are recipes for using the leaves of the plants, special highlights are given to the use of the flowers. It is obvious she has perfected her skills and her directions are set forth clearly for your success.
If you are not convinced by the words, the photos of lush plants, icy pitchers of Lemon Balm Ade or Marigold Punch, savory platters of Basil Stuffed Steaks or Shrimp and Lemongrass and sweet platters of crystalized violets will certainly sway you.
Its all here. Garden indoors, or out, or both. How much to plant and when. How to harvest and when and what to do with your bounty. Make butters, vinegars, oils and just about anything else you can think of from herbal flowers.
75 additional herbs are given a brief treatment; just enough to make you wonder when book 2 will come out.
It should be noted that Ms. Hole is not an organic gardener and we hope that you will take her few recommendations to the contrary with a grain of salt. This in no way minimizes the great amounts of valuable advice rendered in this book. A book we enjoyed immensely.
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