Leafy spices

by Prakash, V., (Vishweshwaraiah)

Type Book

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Title Statements

Full title :Leafy spices / author, V. Prakash.

Summary

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.

Edition Statements

Publication Date:2017.

Publication Statements

Publisher(s):CRC Press
Place of Publication:Place of publication not identified
Language:eng
Publication Date:2017.

The Physical Object

Description:1 online resource

Edition Identifiers

ISBN:9781351073967, 1351073966, 9781351099318, 1351099310, 9781351082419, 1351082418, 9781351090865, 1351090860
oclc:on1111982155
LC Classification:SB351.H5
Dewey Decimal:664/.53

Subjects

Aromatic plants Essences and essential oils essential oil herbaceous plants Herbes Herbs Huiles essentielles Plantes aromatiques Plantes condimentaires SCIENCE -- Life Sciences spice plants TECHNOLOGY / Food Science