Herbal Delights Tisanes Syrups Confections Electuaries Robs Juleps Vinegars And Conserves

This wonderful volume is an encyclopaedia of herbs and spices that can be used to make various conserves and confections. First published in 1937, Herbal Delights details various forms of herbs and spices that can be used to make tisanes, syrups confections, electuaries, juleps, vinegar, and conserves. Accompanying information such as the herb’s habitat is also included in this volume. This volume’s contents include: - Aromatic Tisanes - Cordial Herbs - Cooling Herbs - Refreshing Herbs - Pot Herbs - Spices - Natural Perfumes - Cosmetic Herbs - Witch Hazel - Strawberry - Quince - Lupins

An invaluable reference for growing and using herbs. Includes extensive illustrations. This book covers everything the gardener needs to know in order to cultivate, harvest, and use a vast array of different herbs. There is a wealth of practical information on growing and planting, provided in a clear, easy-to-use, month-by-month format, allowing gardeners to instantly find the advice they need when they need it. You’ll find an introduction to the herb garden for each month, along with straightforward instructions and a checklist for seasonal tasks—as well as easy-to-follow projects, from designing an herb garden to harvesting herbs for scented gifts.

Your Quick Reference Guide to Nearly 150 Herbs Whether you use plants in your magical or daily life, this catalogue of commonly found herbs offers time-saving, user-friendly plant profiles, so you always have the wisdom you need right at your fingertips. Each entry includes the plant's: Magical Uses • Planetary Ruler • Element Magical Virtues • Lore • Culinary and Household Uses Cosmetic Applications • Home Remedies An herbalist's best friend, this skimmable sourcebook helps you navigate your practice with confidence. It covers almost every herb you could find in your local supermarket, occult store, or garden. Pick through succinct, versatile entries for nearly 150 plants, such as: Angelica • Apple • Beech • Bergamot • Black Cohosh • Carnation Chervil • Chilli • Clary Sage • Comfrey • Echinacea • Eucalyptus Feverfew • Flax • Ginseng ;• Goldenrod • Hawthorn • Iris Linden • Lotus • Lovage • Maize • Mullein · Myrrh • Pine Pomegranate • Rue • Saffron • Sandalwood • Skullcap Sweet Cicely • Vervain • White Horehound • Yarrow Anna Franklin also provides any cautions that need to be considered before working safely with the herb. With so many featured plants, this compendium is a valuable everyday resource for healers, cooks, witches, and plant enthusiasts of all skill levels.

Discover Authentic Folk Magic Passed Down through Generations Packed with natural remedies and recipes from bestselling author D. J. Conway and her grandmother, this book is a magical formulary that everyone—from beginners to established practitioners—can use to make life better. You'll learn how to use a wide variety of herbs and oils for spiritual, emotional, and mental health and healing. Magical Folkhealing provides more than one hundred commonly known herbs and their associated planets, elements, deities, and zodiac signs, as well as their basic powers and specific uses. This user-friendly guide also teaches you how to simplify your rituals, use special tools and tables for improved prep work, apply oils and aromatherapy for specific needs, and much more. Featuring everything from herbal teas and tinctures to massage oils and stones, this book is an indispensable resource for healing.

Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs. Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. -8 pages of finished dishes in full color -16 full-page botanical watercolors in full color