Genres > Plants

Herbs

Most Read This Week Tagged "Herbs"

Entering Hekate's Garden: The Magick, Medicine & Mystery of Plant Spirit Witchcraft

The Lost Book of Remedies - Discover The Forgotten Power of Plant

Witch's Garden: Plants in Folklore, Magic and Traditional Medicine (Royal Botanic Gardens, Kew)

Radical Remedies: An Herbalist's Guide to Empowered Self-Care

Held by the Land: A Guide to Indigenous Plants for Wellness

The Witch's Herbal Apothecary: Rituals & Recipes for a Year of Earth Magick and Sacred Medicine Making

Plant Teachers: Ayahuasca, Tobacco, and the Pursuit of Knowledge

Wild Remedies: Plant Medicines That Heal You, Your Family, and the World

Elixir: In the Valley at the End of Time

Lists

Books for the Witch's Bookshelf

80 books — 20 voters

Growing Perennial Foods by Acadia Tucker

McGee & Stuckey's Bountiful Container by Rose Marie Nichols McGee

Green Gardeners, Welcome

10 books — 10 voters

Rosemary Gladstar's Herbal Recipes for Vibrant Health by Rosemary Gladstar

Hogwarts: Herbology

118 books — 21 voters

English Cottage Books

13 books — 8 voters

Daughter of the Forest by Juliet Marillier

Herbs & Poison

85 books — 49 voters

The Complete Book of the Flower Fairies by Cicely Mary Barker

The Sprite and the Gardener by Rii Abrego

The Enchanted Greenhouse by Sarah Beth Durst

The Story of the Root Children by Sibylle von Olfers

Anthropomorphic / Personified Flowers and Plants

87 books — 12 voters

Related Genres

Nature
Plants
Naturë

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“ He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the sto He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection. ...more ”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

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“ And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil. In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit sou ...more ”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels

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