Herbs are all about living well, from enriching a meal to treating an illness. Sacred, almost mystical qualities have often been associated with their long history of curative and ritualistic practices. Today, as a wider variety becomes more accessible, and their properties receive more attention, we can benefit from a fuller understanding of the power of herbs.
Herbarium explores the histories, associations, and uses of 100 herbs, as well as providing ideas for how each herb can be used to improve both food and well-being. Each entry features a specially commissioned illustration with texts that include the botanical name, place of origin, varieties, and areas where the herb is most commonly grown. The essence of each herb is explored in a brief history peppered with interesting anecdotes, complemented by suggestions of classic combinations and helpful tips for gardeners. A reference section includes advice on how to grow and keep herbs, herb-food pairings, and using herbs for health and beauty treatments.
A contemporary reboot of the traditional herbarium, this book will expand readers’ knowledge, improve culinary skills, and enhance their appreciation of the incredible world of tastes offered by herbs.
There was a time when herbs were ‘supremely important’ in day-to-day life, were held in great respect and, in some cases, even thought to possess spirits. Hildebrand aims to reclaim these traditions by profiling 100 herbs. Each entry offers not only basic information, including its use in folklore and literature, but also sidebar snippets with specific guidance that includes how to grow; how to eat with it; how to try the herb, and ways the herb can be used to heal. The point of [this] book is that the earth is filled with these horticultural gifts, which are plentiful, useful, beneficial, beautiful, and, most importantly, right there in front of you.
— Publishers Weekly
Caz Hildebrand is one of the Creative Partners at Here Design. She is the award-winning designer of best-selling cookbooks by Nigella Lawson, Yotam Ottolenghi, and Sam and Samantha Clark of Moro. In 2012 Caz wrote The Geometry of Pasta with Bocca di Lupo chef Jacob Kennedy.