Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
1. Introduction 2.Basil 3. Bay 4. Bergamot 5. Borage 6. Burnet 7. Camomile 8. Chervil 9. Chives 10. Coriander 11. Costmary 12. Curry Leaf 13. Marjoram 14. Mint 15. Oregano 16. Parsley 17. Rosemar 18. Sage 19. Savory 20. Tarragon 21. Thyme