Basil rules pesto, cilantro sparks salsas and mint muddles into a soothing tea, food aficionados know. But Massachusetts herbalist and health educator Brittany Wood Nickerson guides us beyond the everyday uses of common herbs in her lavishly photographed book advocating their medicinal benefits in Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being.
The introduction, "Empower," urges readers to live well through home herbalism, before Nickerson suggests "finding your own deep, meaningful, intimate relationship with herbs, cooking, medicine and health." She shares knowledge from her studies of Ayurveda, traditional Chinese medicine and Western herbalism, and teaches cooks to listen to their bodies, trust their instincts and taste. Flavor is a powerful indicator of an herb's power, she writes, and "as long as you can taste an herb, it is having a medicinal effect." Use of culinary herbs can "renew our connections with age-old cherished traditions."
The less adventurous home cook may resist the more esoteric of the 110 recipes, like Lavender and Dandelion Flower Muffins, or Lactofermented Dilly Beans. Herb-centric traditional fare, however, calls for easily procured ingredients: Prosciutto-wrapped Dates with Sage; Red Grape Chimichurri with Dill and Oregano; Lemon Roasted Asparagus with Baked Goat Cheese encrusted with chives, oregano, thyme and pecans.
An East Coaster who studied in California, Nickerson delivers a beautiful guide suitable for all seasons and growing climates, and sure to bring healthy dishes to any table. --Cheryl Krocker McKeon, manager, Book Passage, San Francisco