Parsley, Sage, Rosemary, and Thyme
Herbs have been used for cooking and healing for centuries. They’re one of the easiest things to grow in a garden and use to flavor foods.
Recipes from the Herbalist’s Kitchen:
Delicious, Nourishing Food for
Lifelong Health and Well-Being
by Brittany Wood Nickerson
Herbalist Brittany Wood Nickerson subscribes to the increasingly popular notion that food can be powerful medicine. Her book provides extensive background on the nourishing power of herbs, weaving in information from Chinese Medicine, Ayurveda, and other systems, including helpful tips like how to deliver medicinal doses of herbs in cooking (pesto is a particularly good vehicle). Common household herbs and spices—like basil, black pepper, cilantro, and parsley—support digestion, metabolism, immune function, circulation, and the nervous system. Nickerson offers fascinating insights into the healing properties of culinary herbs with in-depth profiles of popular items like dill, sage, and mint, and she shares 110 original recipes for snacks, entrées, drinks, and desserts specially designed to provide comfort, nourishment, energy, and support. Try recipes like Baked Eggs with Parsley Pesto; Mint and Feta Bruschetta with Chive Blossoms (unwashed to preserve their soft leaves, fragrant oils, and pollen dust); Cannellini Beans and Potatoes with Dandelion Greens and Parsley; Roasted Eggplant with Chickpeas, Spicy Peppers, and Mint Oil; and Hazelnut Cornmeal Cake with Rosemary Honey. This useful book offers a practical and informative background, lovely photographs of plants, and creative, tasty recipes.
Book Signing with Brittany Wood Nickerson
Saturday July 29, 3–4pm
Omnivore Books on Food
3885a Cesar Chavez St, San Francisco
Edible East Bay’s book editor Kristina Sepetys is eager to share her ideas and book recommendations with