Colonial Spices and Herbs

If practicing domesticity well, the Colonial woman could not fail to know and grow herbs. The family depended upon herbs for medicine, food, and for a pleasant touch of beauty and fragrance. The American colonial wife did not cultivate spices, since they thrive in tropical climes, but she certainly enjoyed utilizing those exotic spices in her kitchen and home. Patricia B. Mitchell discusses the uses to which milady put these plants in Colonial Spices and Herbs, a book full of fascinating information, quotations, and descriptions. Especially helpful is the explanation of ancient herbals, “humors,” and the “Doctrine of Signatures.” Anyone planning an historic herb garden needs this book. (And it makes good reading even if you wish to be an armchair gardener.) 137 numbered pages, including a thorough index. 226 research notes. 16 historical recipes.This and other books by Patricia B. Mitchell were first written for museums and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell’s work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.