Aromatic herbs
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Wild garlic, chives, hyssop, lovage, sweet clover, thyme... From seed to plate, Pauline de Voghel guides us in cultivating, propagating, harvesting, cooking, and preserving 33 aromatic herbs, from the most classic to the most original. Drawing inspiration from the herb garden, she presents the medicinal and flavorful virtues of these plants. She offers 20 delicious recipes: lacto-fermented watercress, ground ivy lemonade, chive and sage butter, savory shortbread, sweet clover clafoutis. A palette of flavors, aromas, and benefits.
128 pages
Author: Pauline DE VOGHEL
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