A History of Herbalism

A History of Herbalism written by Emma Kay and published by Pen & Sword Books

 - £20 - Hardback - Pages 224

Food historian Emma Kay tells the story of our centuries-old relationship with herbs. From herbalists of old to contemporary cooking, this book reveals the magical and medicinal properties of your favourite plants in colourful, compelling detail.

At one time, every village in Britain had a herbalist. A History of Herbalism investigates the lives of women and men who used herbs to administer treatment and knew the benefit of each. Meet Dr Richard Shephard of Preston, who cultivated angelica on his estate in the eighteenth century for the sick and injured; or Nicholas Culpeper, a botanist who catalogued the pharmaceutical benefits of herbs for early literary society.

But herbs were not only medicinal. Countless cultures and beliefs as far back as prehistoric times incorporated herbs into their practices: paganism, witchcraft, religion and even astrology. Take a walk through a medieval ‘physick’ garden, or Early Britain, and learn the ancient rituals to fend off evil powers, protect or bewitch or even attract a lover.

The wake of modern medicine saw a shift away from herbal treatments, with rituals and spells shrouded with superstition as the years wore on. The author reveals how herbs became more culinary rather than medicinal including accounts of recent trends for herbal remedies as lockdown and the pandemic leads us to focus more on our health and wellbeing.

This is one interesting book, A History of Herbalism and I would like to thank Pen & Sword Books for allowing me to read and review this book. I have to admit that I have always been fascinated by the natural world and its abilities to help us in any sort of medical or health situation. The book is split into three sections in that the first section looks at the history of herbalism and the way it has been perceived by the population. It then goes on to look at herbs and medicinal herbs and their benefit to magic and medicine. Then finally the book has a wide range of recipes that are specific to vegetables, meats, fish and desserts. This is one of those books that you read once but then read again a number of times or look up specifics. I would highly recommend this book to anyone interested in the subject.