Biodiversity and Genetic Improvement of Herbs and Spices

The herbs and spices plants have immensely benefited humankind since ancient times for therapeutic, cosmetic, and nutritional properties.The wealth of information on genetic resources, breeding, conservation, propagation, cultivation, and biotechnological strategies is crucial for plant improvement. This volume consists of 19 chapters covering research advances in conventional and modern breeding technologies of various important herbs and spices individually, including Basil, Bay leaf, Cinnamon, Coriander, Dill, Lemongrass, Long pepper, Nutmeg, Onion, Oregano, Parsley, Pepper, Saffron, Sage, Sesame, Tarragon, Thyme, Common turmeric, and Scentless turmeric. Chapters are written by globally renowned scientists and subjected to a rigorous review process to ensure quality presentation and scientific precision. Each chapter has an introduction covering related backgrounds and provides an in-depth discussion of the subject supported with high-quality color photos, illustrations and relevant data. The chapter concludes with future research directions and pertinent references to facilitate further reading. The book is an excellent reference source for plant breeders, biotechnologists and geneticists engaged in breeding and improvement. The book is suitable for both advanced undergraduate and postgraduate students specializing in agriculture, biotechnology, and molecular breeding as well as for seed companies.