Ancient HerbsThe forty plants in this book present both herbs and other plants that were important for culinary, medicinal, and cult purposes in classical antiquity. Thus olive and pomegranate, myrtle and rose join coriander and marjoram, garlic and thyme. In the introduction, the author draws on her extensive knowledge of ancient practices to paint an intriguing image of the uses of and myths about plants from Greek and particularly Roman kitchen gardens. Quotes from classical authors testify to ancient practices, some curious, some still standard today. The delightful illustrations reproduce drawings from early nineteenth-century botanical publications, which often show the plants at various stages of growth, from seeds through ripe fruits. |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Contents
INTRODUCTION | 1 |
ANCIENT HERBS | 7 |
Basil Ocimum basilicum | 24 |
Caraway Carum carvi | 30 |
Coriander Coriandrum sativum | 96 |
Other editions - View all
Common terms and phrases
according agriculture America ancient anise antiquity Apicius appearance aromatic Asia associated authors basil bay laurel became believed berries blossoms boiled branches called caraway celery century chamomile chicory clover Columella common considered cooking coriander crowns cultivated cumin cure decorative described digestive Dioscorides dried drink early effect Egypt especially essential Europe fennel flavor flowers fragrance fresh fruits garden garlic goddess gods Greek green hand healing herb honey honor hyssop important iris Italy juice juniper kitchen known later leaves lovage marjoram meal medicinal Mediterranean mixed mixture myrtle native Natural History Nees van Esenbeck North offered olive onion opium poppy originated pain placed plant Pliny pomegranate poppy popular prepared produced recipe recommended referred reported Roman Rome root rose sacred sauce season seeds served sprigs stomach sweet taste thought thyme treat tree varieties vegetable Venus villas vinegar wild wine