In order to get more accurate results, our search has the following Google-Type search functionality:
If you use '+' in front of a word, then that word will be present in the search results.
ex: Harry +Potter will return results with the word 'Potter'.
If you use '-' in front of a word, then that word will be absent in the search results.
ex: Harry -Potter will return results without the word 'Potter'.
If you use 'AND' between two words, then both of those words will be present in the search results.
ex: Harry AND Potter will return results with both 'Harry' and 'Potter'.
If you use 'OR' between two words, then bth of those words may or may not be present in the search results.
ex: Harry OR Potter will return results with just 'Harry', results with just 'Potter' and results with both 'Harry' and 'Potter'.
If you use 'NOT' before a word, then that word will be absent in the search results.
ex: Harry NOT Potter will return results without the word 'Potter'.
Placing '""' around words will perform a phrase search. The search results will contain those words in that order.
ex: "Harry Potter" will return any results with 'Harry Potter' in them, but not 'Potter Harry'.
Using '*' in a word will perform a wildcard search. The '*' signifies any number of characters. Searches can not start with a wildcard.
ex: Pot*er will return results with words starting with 'Pot' and ending in 'er'. In this case, 'Potter' will be a match.
This stunning series of pocketbooks from Kew offers a snapshot into the diverse and beautiful world of plants and fungi. Each book lavishly showcases choice examples from different groups or collections.
Hot, spicy, aromatic, zingy, oral, earthy and fragrant, herbs and spices are integral to our daily meals and drinks, delivering flavour and colour in abundance. Kew Pocketbooks: Herbs and Spices offers a glimpse into this lively world with 40 stunning paintings form the Kew archives, showcasing the plant forms of our favourite herbs and spices, some more familiar than others, such as the verdant bunches of parsley and coriander, to the vibrant red of cinnamon leaves and the yellow flowers of ginger.