Since earliest times, cooks all over the world have used herbs to enhance their cooking and improve their health. In the first chapter of Herbs, Linda Tubby, one of Britain's leading food writers, gives information on soft leafy herbs, strong woody herbs, onion family herbs, citrus-flavored herbs, fruit- and flower-scented herbs, and exotic new arrivals -- as well as preparation and growing. The recipes include Appetizers, Soups, and Salads such as Basil Mayonnaise with Crispy Shrimp, Chicken Liver Mousse with Lemon Thyme, and Herb and Carrot Soup (with basil, parsley, and marjoram). Lovely Brunches and Light Lunches with herbs include Dill-Marinated Salmon with Dill and Mustard Pancakes and Jambon Persille (ham with parsley). Entrees include Thai-Style Fried Sea Bass, and Red Snapper in Fennel Salt Crust. Try also delicious Cilantro Chicken with Fenugreek, French Gratin of layered bacon, potatoes, onions, and sage, and Basil and Oregano Salsa with Grilled Steak. Vegetables are enhance