Picking and cooking wild herbs, spices and condiments

Author Mireille Sicard was a natural science teacher for 35 years. In retirement, she ran educational workshops to teach the public how to identify, taste and cook wild plants. President of the HORTULANUS SACER association, which she set up in 1995, she now shares her knowledge with an ever-growing number of apprentice gatherers at conferences, and responds to requests from various botanical associations in the Provence region, which have sprung up as a result of her efforts to raise awareness.

"We have at our fingertips and for nothing the infinite wealth of these fragrant plants, stems, leaves, buds, flowers, roots and bark".

With these words, Mireille Sicard, already author of Cueillir et cuisiner les plantes sauvages and Cueillir et cuisiner fleurs, fruits et graines sauvages published by Édisud, renews in this book her desire to help you discover the joys of picking and cooking with wild plant flavours.

This time, it's aromatic plants we're talking about! From thyme and bay leaves to oregano and chives, the author discusses plants you're already familiar with, and which you'll be learning to cook all over again. But also those that you're sure to discover: fragrant woodruff, hyssop, yarrow, nigella... So many almost unknowns that, thanks to over 150 recipes, may become regulars on your plates, in your glasses and in your cups, to the delight of your taste buds and those of others.

Mireille Sicard loves to walk, pick, learn and cook in company. What she loves most of all is sharing the pleasures and emotions of "picking walks" and cooking, with the greatest respect for our nourishing earth. This book is an excellent way of sharing!

Mireille Sicard - Éditions Édisud - 272 pages