The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith| Contents Illustrations Acknowledgments Introduction Agavaceae Agave Tuberose Aizoaceae Khadia Alliaceae (Amaryllidaceae) Chives Garlic Ramps Society Garlic Amaranthaceae Amaranth Polpala Anacardiaceae Ethiopian Pepper Mango Maprong Pink Peppercorns Staghorn Sumac Annonaceae African Nutmeg Ylang Ylang Apiaceae (formerly Umbelliferae) Ajowan Alexanders Angelica Anise Asafdita Caraway Carrot Celery Chervil Cilantro Corkwing Culantro Cumin Dill Fennel Fo Ti Tieng Imperatoria Imperial Masterwort Korean Watercress Lovage Parsley Pimpinella Samphire Sea Holly Skirret Spignel Sweet Cicely Trefoil Yampah Apocynaceae Arabian Num-num Frangipani Quebracho Aquifoliaceae Mat? Araceae Arum Root Calamus Calaloo Tannia Araliaceae Acanthopanax Aralia Ginseng Prickly Ash Aristlochiaceae Colcameca Vine Wild Ginger Asclepiadaceae Condurango Mondia Asteraceae (formerly Compositae) Ambrosia Arnica Bitter Leaf Blessed Thistle Calendula Carolina Vanilla Chamomile Coltsfoot Common Dandelion Common Sow Thistle Costmary Curry Plant Davana Deer Tongue Echinacea Elecampane Feverfew Fleabane French Scorzonera Guascas Gynura Iva Mary Thistle Mexican Mint Marigold Mugwort Ox-tongue P?palo Pellitory of Spain Stevia Tansy Tarragon Toothache Plant Wild Chicory Yarrow Yerba de Conejo Berberidaceae Barberry Bignoniaceae Guajes Hauxya Pau D'Arco Bixaceae Annatto Bombacaceae Baobab Boraginaceae Alkanet Borage Comfrey Lungwort Brassicaceae (formerly Cruciferae) Candytuft Cress Curly Sea Kale Garlic Mustard Hairy Bitter Cress Horseradish Lady's Smock Mustard Pepperroot Radish Rocket Shepherd's Purse Sweet Rocket Watercress Burseraceae (formerly Simaroubaceae) Elemi Frankincense Myrrh Quassia Calycanthaceae Sweet Shrub Campanulaceae Rampion Cannabaceae Hops Marijuana Cappardaceae (formerly Capparaceae) Capers Caprifoliaceae European Elderberries Honeysuckle Caryophyllaceae Algerian Tea Carnation Celastraceae Khat Chenopodiaceae Epazote Cistaceae Cistus Crassulaceae Hens and Chickens Stonecrop Cupressaceae Juniper Berries Cyperaceae Earth Almonds Ericaceae Heather Labrador Tea Pipsissewa Wild Rosemary Wintergreen Euphorbiaceae Candlenut Cascarilla Chaya Gentianaceae (formerly Menyanthanaceae) Buckbeans Calumba Centaury Chiretta Root Gentian Geraniaceae Rose Geranium Zdravets Guttiferae (Clusicaceae) Alexandrian Laurel Kokum St. John's Wort Asam Gelugor Hydrophyllaceae Yerba Santa Illiciaceae Star Anise Irideaceae Orris Saffron Lamiaceae (formerly Labiatae) Alpine Basil Thyme...