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. Language: English