Resources

This book is a compilation of research on herbs, nutrition, and recipes written by the students of the Florida Caribbean Consortium for Agriculture at Miami Dade College North Campus. A variety of herbs including basil, dill, lemongrass, parsley, rosemary, sage and turmeric are included along with insight on the historical connections between nutrition and cooking with herbs. As a component of the Florida Caribbean Consortium for Agriculture, student scholars worked with faculty mentors and programs managers to compile information on herbs and nutrition. The authors explored efforts to achieve wellness and a healthy state of living through proper nutrition, point to the importance of key agricultural products that society often takes for granted, and makes it the mission of this book to present strategies for living a healthier life from the field to the table.