The HSA Library has over 200 books on cooking with herbs and flowers. A selection of these titles is listed below. Also listed are a variety of videos, pamphlets, and websites on the topic.
The Encyclopedia of Edible Plants of North America
by Francois.Couplan (1998)
Cornucopia II: A Source Book of Edible Plants
by Stephen.Facciola (1998)
Holland, B., I.D. Unwin and D. H. Buss. Vegetables, Herbs and Spices: Fifth Supplement to McCance & Widdowson's The Composition of Foods. Cambridge: Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1991.
Ortiz, Elisabeth Lambert. The Encyclopedia of Herbs, Spices & Flavorings. New York: Dorling Kindersley, 1992.
Raghavan, Susheela. Handbook of Spices, Seasonings, and Flavorings. Boca Raton, FL: CRC Press, c2007.
Rinzler, Carol Ann. The New Complete Book of Herbs, Spices and Condiments: A Nutritional, Medical and Culinary Guide. New York: Facts on File, 2001.
Brill, Steve with Evelyn Dean. Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places. New York: Hearst Books, 1994.
The Herbalist in the Kitchen
by Gary Allen (2007)
Desserts from an Herb Garden
by Sharon Kebschull Barrett (1999)
Flowers in the Kitchen: A bouquet of tasty recipes
by Susan Belsinger (1990)
A Celebration of Herbs: Recipes from the Huntington Herb Garden
by Interweave Press (2003)
The Edible Flower Garden
by Rosalind Creasy (1999)
The Edible Herb Garden
by Rosalind Creasy (1999)
Ketchups & Vinegars: Making the most of seasonal abundance
by Costenbader, Carol W. Mustards Costenbader (1996)
The Gourmet's Garden: Cooking with Edible Flowers, Herbs and Berries
by Anne Gardon (2003)
Garlic Lovers' Cookbook
by Celestial Arts (2005)
Garlic, Garlic, Garlic: Exceptional Recipes from the World's most Indispensable Ingredient
by Fred & Linda Griffith (1998)
Basil to Thyme: Culinary Endeavors from the Garden to the Kitchen
by Tim Fredonia Haas (2004)
Herb Society of America's Essential Guide to Growing and Cooking with Herbs
by State University Press (2007)
The Spice and Herb Bible: A Cook's Guide
by Ian Hemphill (2000)
Sticks, Seeds, Pods & Leaves: A Cook's Guide to Culinary Spices and Herbs
by Elizabeth & Ian Hemphill (2007)
What Herb Is That? How to grow and use the culinary herbs
John & Rosemary Hemphill (1997)
My Favorite Herb: How North America's Great Chefs Savor the Flavor of Herbs
by Keser, Laurel Keser (1999)
The Spice Bible
by Jane Lawson (2008)
Easy Dips using Herbs
by Jim Long (2006)
Easy Homemade Crackers using Herbs
by Jim Long (2007)
Fabulous Herb and Flower Sorbets
by Jim Long (2004)
In a Shaker Kitchen: 100 Recipes from the Shaker Tradition
by Norma MacMillan (1995)
On Food and Cooking: the Science and Lore of the Kitchen
by Harold McGee (2004)
Deliciously Easy Breads with Herbs
by Dawn J. Ranck & Phyllis Pellman Good (1998)
Exotic Herbs: A Compendium of Exceptional Culinary Herbs
by Carole Saville (1997)
Cooking with Lavender
by Suzanne T. Smith (2008)
The Herbal Kitchen: Cooking with Fragrance and Flavor
by Jerry Traunfeld (2005)
Cooking with Herbs and Spices
by Linda Tubby (2006)
by Hilaire Walden (1995)
Cooking with Edible Flowers and Culinary Herbs: Video Cookbook and Field Guide - Sinclair Philip, et al. (1990) - 60 minutes
Edible & Medicinal Herbs. Dr. Tilgner's Botanical Series: Volume I - Wise Woman Herbals (1991) - 60 minutes.
Edible Wild Plants: Video Guide to 100 Useful Wild Herbs - Jim Meuninck and Jim Duke (1998) - 60 minutes
How to Grow & Cook Herbs - Jeff Ball (1986) - 60 minutes
An Introduction to Herbs: Your Personal Guide to Growing, Harvesting and Cooking with Fresh Herbs - The Herbfarm (1993) - 50 minutes
Sweet Basil: the Culinary Classic - North Carolina A & T State University Cooperative Extension Program (1992) - 16 minutes
Albert, Susan Wittig. Marvelous Mustards & Curious Curries. Bertram, Texas: Thyme & Seasons Books, 1995
South Texas Unit, The Herb Society of America. Please do eat the flowers: Edible Wild Herbs and Plants. n.d.
The Wisconsin Unit of The Herb Society of America. Lovely Lavender: A cookbook. Milwaukee, Wis.: Wisconsin Unit, 1999.
The Wisconsin Unit of the Herb Society of America. Rosemary: Rosemarinus Officinalis the Cookbook. [Milwaukee, Wis.]: Wisconsin Unit, 2000.
Henriette's Herbal Home Page: Culinary Herb FAQ http://www.henriettesherbal.com/faqs/culi-cont.html
Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections http://unitproj.library.ucla.edu/biomed/spice/index.cfm