Arthur Tucker to discuss herb book March 15
For those who love herbs, both growing them and cooking with them, there's a book hot off the press by Delaware State University Professor Emeritus Arthur O. Tucker and co-author Susan Belsinger, "The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs."
Tucker will discuss his book and sign copies at 6:30 p.m., Tuesday, March 15, at the Elbert N. and Ann V. Carvel Research and Education Center in Georgetown. The presentation is free and open to the public.
Tucker, who retired from the university in 2012, is an internationally renowned botanist and was co-founder and director of DSU's Claude E. Phillips Herbarium.
This is not Tucker's first book on herbs. With Thomas DeBaggio, he wrote "The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance," published in 2000. It was republished in 2009 with the more scholarly title "The Encyclopedia of Herbs."
Tucker has been intrigued by herbs and plant taxonomy since his parents gave him a book identifying flowers at age 7. He's now 70, he said.
Tucker explained this latest book was written at the request of his publisher, who wanted him to do a popular version that might have wider interest. Tucker agreed, but only if Susan Belsinger would be co-author. "Between us we have a century of expertise with herbs," he said. "That should count for something."
Belsinger is a culinary herbalist, food writer and photographer. She has written and edited more than 25 books about gardening and cooking. She travels all over North America giving lectures and demonstrations.
The resulting book is "more personal, more focused on what people are actually doing," Tucker said. The authors chose 97 of their favorite varieties, herbs they grow and use, and seed lines they recommend.
Every herb plant is illustrated in full color, often with flowers or seeds included to aid in identification.
The authors also describe the taste and smell of each herb, sometimes as if it were a fine wine. Take lemon basil, for instance,"The fragrance is perfumy with a big lemon nose, resinous and oily, with a hint of cinnamon and a floral note."
"The Culinary Herbal" is not a recipe book but does include step-by-step instructions for harvesting, preserving and storing herbs, along with techniques for making pastes, syrups, vinegars and butters.
Copies of the book will be available at the March 15 book signing. To reserve a seat, contact Tammy Schirmer at 302-856-2585, Ext. 544 or email tammys@udel.edu.
