Tea Time with the Madison Herb Society, 2002: This is an unusual, charming little cookbook copyrighted by the Madison, Wisconsin, Herb Society. It is filled with recipes the members developed for their annual Victorian High Tea. Paperback cookbook with 120 pages. As-if-new condition.
These recipes feature the herbs the members grow, and the index is by herb, not dish. Recipes feature anise, apple mint, basil, bee balm, bergamot, borage, caraway, cardamon, catnip, cayenne, chamomile, chives, chocolate, cilantro, cinnamon, cloves, cocoa, coriander, curry, dandelion root, dessert spices, dill, fennel, French tarragon, garlic, garlic chives, ginger, herbes de Provence, hibiscus, hops, horehound, lavender, lemon balm, lemon basil, lemon grass, lemon thyme, lemon verbena, linden, marigold, marjoram, mint, monarda, mustard, nutmeg, orange mint, oregano, paprika, parsley, pepper, peppermint, pineapple sage, poppy seeds, pumpkin pie spices, rose, rose geranium leaves, rosehips, rosemary, rosewater, sage, salad burnet, savory, scallions, scented geraniums, seseme seeds, sorrel, spearmint, star anise, summer savoy, sweet cicely, sweet woodruff, tarragon, thyme, vanilla, and watercress.
See one great recipe from Tea Time with the Madison Herb Society, here: VintageCookbook.com Vintage Recipes