Trade Paperback, 324 pages
Publisher: Llewllyn
Publication date: 2004
List: US$7.95, C$10.50
ISBN: 0738701394 Price & More Info: Click Here
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Llewellyn produces a wide range of Almanacs every year. Although many of
them are targeted to particular segments of the Pagan population
(astrologers, Witches, etc) all of them share some characteristics. They
all contain at least basic astrological data, although this particular
almanac has the least of all, confined to the last 20 pages
The remaining 300 or so pages are devoted to articles covering a wide range
of herbal topics, from Japanese incense to the composition of Medieval
monastery gardens. The eighteen authors included in this volume bring a
surprising depth to the information contained within. They range from some
of the better known (and occasionally controversial) authors such as Edain
McCoy to some of the lesser known, such as Tammy Sullivan.
Since this is a compilation work, there are differing styles and approaches
to the topics. Some might find this disconcerting, but I find it
refreshing. There is constant variety to look forward to.
There are 29 articles, divided among six sections (Growing and Gathering
Herbs, Culinary Herbs, Herbs for Health, Herbs for Beauty, Herb Crafts, and
Herb History, Myth, and Magic). Like last year's edition, there are the
legally required warnings about the use of herbs without consulting a
qualified individual, self-diagnosis and treatment. It is sad that out
law-suit crazy world requires the inclusion of what should be common sense.
There were numerous editing glitches, but I have come to expect those in
every book I read, regardless of author or publisher. Fortunately, most of
these were simple (word duplication, dropped words, etc.) which do not
significantly impact the meaning of the material.
Do not plan to sit down and read through this book once. It is designed to
be savored over a period of time. I have re-read portions of last year's
almanac on several occasions. Take time to enjoy the information here.
Take the time to try some of the recipes. Most importantly, take time to
let the information become part of you.
Reviewed by Mike Gleason
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