This edition had all images removed.

LoC No.: 12029401

Title: Culinary Herbs: Their Cultivation Harvesting Curing and Uses

Credits: Produced by Tom Roch, Janet Blenkinship and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images produced by Core Historical
Literature in Agriculture (CHLA), Cornell University)

Summary: "Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses" by M. G. Kains is a detailed guide on the practical aspects of cultivating and utilizing various culinary herbs, likely written in the early 20th century. The book offers insights into not just the growing techniques for a variety of herbs but also emphasizes their importance in enhancing flavors and creating memorable meals. Kains aims to instill a love for herbs among readers, encouraging them to appreciate these often-overlooked plants in their gardens and kitchens. The opening of the book introduces readers to the nostalgic value of culinary herbs, evoking memories of home-cooked meals and the vital roles that these humble plants play in enhancing flavors. Kains shares relatable anecdotes about the economic and flavorful uses of herbs, encouraging their cultivation as a means to enjoy delicious, homemade dishes at little cost. The text prepares the reader for further discussion on specific herbs, their cultivation methods, flavors, and culinary applications, setting the stage for a comprehensive exploration of the subject. (This is an automatically generated summary.)

Reading Level: Reading ease score: 66.9 (8th & 9th grade). Neither easy nor difficult to read.

Author: Kains, M. G. (Maurice Grenville), 1868-1946

EBook No.: 21414

Published: May 11, 2007

Downloads: 474

Language: English

Subject: Herbs

LoCC: Agriculture: Plant culture

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 12029401

Title: Culinary Herbs: Their Cultivation Harvesting Curing and Uses

Credits: Produced by Tom Roch, Janet Blenkinship and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images produced by Core Historical
Literature in Agriculture (CHLA), Cornell University)

Summary: "Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses" by M. G. Kains is a detailed guide on the practical aspects of cultivating and utilizing various culinary herbs, likely written in the early 20th century. The book offers insights into not just the growing techniques for a variety of herbs but also emphasizes their importance in enhancing flavors and creating memorable meals. Kains aims to instill a love for herbs among readers, encouraging them to appreciate these often-overlooked plants in their gardens and kitchens. The opening of the book introduces readers to the nostalgic value of culinary herbs, evoking memories of home-cooked meals and the vital roles that these humble plants play in enhancing flavors. Kains shares relatable anecdotes about the economic and flavorful uses of herbs, encouraging their cultivation as a means to enjoy delicious, homemade dishes at little cost. The text prepares the reader for further discussion on specific herbs, their cultivation methods, flavors, and culinary applications, setting the stage for a comprehensive exploration of the subject. (This is an automatically generated summary.)

Reading Level: Reading ease score: 66.9 (8th & 9th grade). Neither easy nor difficult to read.

Author: Kains, M. G. (Maurice Grenville), 1868-1946

EBook No.: 21414

Published: May 11, 2007

Downloads: 474

Language: English

Subject: Herbs

LoCC: Agriculture: Plant culture

Category: Text

Rights: Public domain in the USA.