A manual presenting general agricultural and economic information about culinary herbs and spices grown in the northern half of North America, including the familiar, unusual, and potentially commercially significant. Detailed information is provided on some 125 species of culinary herbs, with less detailed reference to many relatives. Categories of information covered in detail include: nomenclature; description and classification; uses; importance; cultivation; chemistry; medicine; nutrition; human interest information; selected key literature; and a summary evaluation of problems and potential value. Distributed by Aubrey Books. Annotation c. by Book News, Inc., Portland, Or.
