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      I feel so fortunate to have been given the opportunity to review Jekka's Herb Cookbook.  Jekka has opened my eyes to a world of new possibilities for both herbs I knew of, and others that I hadn't heard of before. 

   For each herb or flower, Jekka gives us a brief, but very interesting history of the herb, it's various uses, and describes the different varieties of each. 

   You will learn which climates each herb grows in, which parts of each plant can be used and for what purposes, culinary, medicinal, and household uses for each herb, when to harvest, how to store, and much more. I didn't even mention the recipes!  The recipes in this book are, for the most part, very simple recipes that will, no doubt, become family favorites. 

   This is a book that every gardener and cook would appreciate.  Although it would serve as a good reference on the subject of herbs, you will probably find yourself caught reading this book like a novel, as it really is quite interesting to read. 

    There are many, many interesting and fun recipes in this book, but I can only offer one here.  I'm going to give the recipe for Violet Apple Cake, although the Wild Strawberry Shortcake Recipe is a MUST-TRY!

Violet Apple Cake

This is the best dessert you can make to use up apples from winter storage.  The delicate flavor the violets add is beautiful.
  My father gave me a food processor in 1975; it transformed by cooking, and this is one of those recipes that really benefit from being made with one.
  This cake is best served warm with lots of whipped cream. 
Alternatively, you can serve it cold at coffee time.

Serves 6-8

1 1/2 lb (675 g) cooking apples
(before peeling and coring)
2 cups (500 ml) all-purpose flour
4 1/2 tsp (22 ml) baking powder
1 tsp (5 ml) salt
1 cup + 2 tbsp (275 ml) fruit
(superfine) sugar
2 eggs
1 tsp (5 ml) almond extract
1/2 cup (125 ml) unsalted butter
Powdered (confectioners') sugar, for dusting
2 tbsp (2 ml) sweet violet flowers, divided

  Preheat the oven to 350ºF (180ºC). Grease and line with a 10-inch (25 cm), removable-bottom, round cake pan with baking parchment or waxed paper.

   Peel, core and quarter the apples, then either slice by hand or use the slicing disk on a food processor.  Once sliced, keep them in cold water to stop them going brown until the cake mixture is made.

  Sift the flour, baking powder and salt into a large mixing bowl, add the sugar, then beat the eggs lightly with the almond extract and add to the bowl.  Melt the butter and pour into the bowl.  Either beat well by hand or mix in the food processor for roughly 10 seconds.  Remove the cover, scrape down the sides of the bowl, then mix for a further 5 seconds.

  Put half the cake mixture into the prepared cake pan, spreading it evenly over the bottom.  Drain and dry the apple slices and lay them over the cake mixture in an even layer.  Scatter 1 tbsp (15 ml) violets overtop.  Spread the rest of the cake mixture on top of the apples.  This mixture is rather thick and not easy to spread, but it honestly does not matter too much if some of the apple is left showing, as it will become covered during cooking.

  Bake in the oven for 1 1/2 hours, until golden brown, risen and slightly shrunk away from the sides of the pan.  Turn out and serve, thickly dusted with sieved powdered sugar and decorated with the remaining violet flowers. 

Foreword by Jamie Oliver

Introduction

Angelica
Anise Hyssop
Arugula (see Rocket)
Basil
Bay
Bergamot
Borage
Caraway
Catnip
Celery Leaf
Chervil
Chicory
Chives
Coriander
Curry Leaf
Dill
Elder
Fennel
Garlic
Good King Henry
Horseradish
Hyssop
Lavender
Lemon Balm
Lemon Grass
Lemon Verbena
Lovage
Marigold
Mint
Mustard
Myrtle
Nasturtium
Oregano, Marjoram
Parsley
Purslane
Rock Samphire
Rocket (Arugula)
Rosemary
Sage
Salad Burnet
Savory
Shiso
Sorrel
South African Wild Rosemary
Stevia
Sweet Cicely
Tarragon
Thyme
Vietnamese Coriander
Violet
Wild Strawberry

Glossary
Index
Acknowledgments

From The Publisher:

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