Ancient Greeks and Romans revered fresh herbs for their supernatural powers; they continue to do their magic in Canadian kitchens today. Nancy Enright's Canadian Herb Cookbook collects recipes that showcase the distinctive flavours of 22 herbs readily available in Canada.There are familiar recipes and combinations, such as mint sauce and bouquet garni--but the pleasures of cooking with herbs includes new recipes for lamb chops with mustard and chives, or sole mousse with tarragon. From appetizers through to desserts, she features seasonal recipes that highlight Canadian produce--minted pea pods and new potatoes, and Ontario or Saltspring leg of lamb with rosemary and garlic.Supplemented with herb history and lore and gardening tips, Nancy Enright's Canadian Herb Cookbook is a delightful introduction to herb cookery.