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Cilantro & Coriander
Herb of the Year 2017
Gert Coleman, Ed.
Like a two-for-one deal, you get two useful but very different herbs from a single plant, the plant known to botanists as Coriandrum sativum. Cilantro is the fresh leaf chopped and added to salsas, guacamole, Asian soups and salads. Coriander is the spicy seed used whole or ground for baking, pickling, sausages and in Indian curries. This book put out by the International Herb Association is an incredible compendium of all the things you could possibly want to know about growing and using cilantro and coriander, Herb of the Year for 2017. Ever wonder why some people just can not stand cilantro while others die for it? Well this book has the answer, and so much more. Learn also about plants that mimic cilantro and are grown and used in different parts of the world in place of it. Over 40 contributors cover the history, botany, lore, and science, as well cultivation and uses. Softcover 286 pp.
B1780 Book softcover $16.00/ea
Currency: United States Dollar

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