Publisher's Synopsis
Do the small amounts of herbs and spices we add to our food have any nutritional and medical benefits? The answer is yes, when they are used in the right way and in the correct concentration. From alfalfa to yeast, this text contains information on: the plant from which the herb or spice derives; the native habitats and properties of herbs and spices; the use of herbs and spices in cooking and their nutritional value; the medicinal benefits and possible adverse effects of each herb or spice; and the practical uses of herbs and spices around the house, as home remedies, cosmetics and in the control of insects.
