Ancient Herbs presents the forty most important plants used for culinary, medicinal, and religious purposes in classical antiquity. Olive and pomegranate, myrtle and rose join coriander and marjoram, garlic and thyme. In the introduction, the author draws on her extensive knowledge of ancient practices to paint an intriguing image of the uses of and myths about plants from Greek and particularly Roman kitchen gardens. Quotes from classical authors testify to ancient practices, some curious, some still standard today.
The delightful illustrations reproduce drawings from early 19th-century botanical publications, which often show the plants at various stages of growth, from seeds through ripe fruits. The book contains poetry, full color illustrations, and pencil drawings.