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Culinary Herbs: Their Cultivation Harvesting Curing and Uses
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)
"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 ease score: 66.9 (8th & 9th grade). Neither easy nor difficult to read.