Contents Foreword by Dr. Peter Wyse Jackson Acknowledgements Introduction FRANCE Bouquet garni Chervil Chives Clary Comfrey Fines herbes Garlic Herbes de Provence Lavender Onion Potherbs Fat hen Good King Henry Orach Ramsons Rosemary Shallot Sweet cicely Tansy Tarragon Thyme Welsh onion Wild leek ITALY Alexanders Basil Borage Caper Dye plants Tansy Woad Madder Fennel Globe artichoke Horehound Hyssop Lovage Nepitella or calamint Rocket Roman condiment herbs Rue Valerian EASTERN ADRIATIC Betony Black cumin Damask rose Meadowsweet Nigella Patience Pink savory Sage Winter savory GREECE AND CRETE Bay Greek sage Lily Myrtle Oregano and marjoram Parsley Rampion Saffron TURKEY AND CYPRUS Absinthe wormwood Anise Baharat Costmary Feverfew Génépi Hollyhock Roman wormwood Safflower Salsify Sea wormwood Southernwood Spiked thyme Sumac Wormseed Yarrow Za'atar EASTERN MEDITERRANEAN Caraway Chicory Coriander Cornflower Cumin Dukkah Fenugreek Sesame NORTH AFRICAN COAST Avens Bistort Burnet Centaury Chamomile Cinquefoil Dill Dittander Garden mallow Henna Hop Lemon balm Mallow Marshmallow Molokhia Mustards Orris Pennyroyal Poppy Ras el Hanout Shrub mallow Teasel Tree mallow Violet SPAIN AND PORTUGAL Cardoon Lemon thyme Marigold Mint (Spearmint) Sorrel White thyme Sources Suggested Reading Index.