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E. F. Yeager Garden Studios
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Spanish Garden

SpanishBq Etchings and Nature Prints. See larger image below.       This is a bouquet of the herbs the Spanish use most frequently in their cooking--Cinnamon, Garlic, Nutmeg, Onion, Paprika, Saffron, Sweet Pepper and Thyme--and are essential in defining their cuisine. Tapas, Paella, Sausage Chorizo, Flan, Mountain Cured Ham Jamón, Sangría, Sherry Fino, Eggs, Rice, Gazpacho, Olives, Angulas (tiny eels) and Seafood of all kinds can be found on their tables, from the local café to the palace in Madrid. Bay, Chili Pepper, Cilantro, Cloves, Cumin,, Leeks, Oregano, Parsley, Pepper, Rosemary, Scallions, Spearmint, Vanilla and Watercress would complete their herb garden.

      The history of Spanish cuisine begins with the original Iberians who migrated from Africa. Phoenician, Carthaginian and Greek invaders added chick peas, onions and mint. By the 2nd century BC the conquering Romans introduced wheat, wine, olive oil and garlic. Next the Moors added Eastern flavors--rice, anise, cinnamon, coriander, cumin, ginger, nutmeg, black pepper, saffron, orange, lemon and almonds to the mix.

      The next great wave of change came with the expulsion of the Moors (and their tastes) and replacement with foods from the New World. Sweet and hot peppers, tomatoes, potatoes and chocolate were all added by the Conquistadors' travels in the Americas. Visigoths, Celts, English, Flemings, French, Germans and Portuguese have all added a taste or two of their own.

      Every region of Spain has its own special style of culinary art. The mountains that crisscross Her have isolated regions from one another, and without sufficient contact and with differing climates and terrains, styles of cooking and ingredients vary significantly. The geographical diversity of the country, with coasts on one ocean and two seas, makes the variety of fish and crustaceans enormous. It's no wonder that eating seafood is a national passion.   The combination of tremendous natural food resources and the many cultural influences from the Old World and New, from East and West, has created a highly imaginative, colorful cuisine.
Excerpt from my research on Spanish herb usage, included with every original print and reproduction.

Your Satisfaction is Guaranteed or your purchase money will be refunded. Email or call me.

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Spanish Bouquet
A one-of-a-kind Original Print
Etching and Nature Prints

8 Herb Monoprint~~~~~~$ 215

Red, Blue, Green, Yellow, Brown and Burgundy
on Off-White 100% Rag Paper

17½ x 20" Conservation Mounted and Matted
3" Off-White Top Mat with Gold French Line
Red Bottom Mat

Reproductions~~~#SPR43
8 x 10" Single Red Mat~~~$ 25
Off-White Top Mat and Red Bottom Mat~~~$ 30
11 x 14" Single Red Mat~~~$ 40
Off-White Top Mat and Red Bottom Mat~~~$ 45

Blank Notecard (w envelope)~~~#143~~~$ 3.50
Mix n match any 4 or more ~~~ $3.35 each
6-card Gift Box ~~~ $20
 Click here to enlarge image

SpanishBq Etchings and Nature Prints
Cinnamon, Garlic, Nutmeg, Onion,
Paprika, Saffron, Sweet Pepper and Thyme
Order Form       How to order
Options

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Click here to enlarge image

Spanish5Gr0_ Etchings 		Spanish Herbs 5
Cardamom, Dill, Horseradish, Mustard and Parsley

5 Herb Etching~~~#SPH5

Green Ink on Off-White Paper

7½ x 20" Conservation Mounted and Matted

<===== Single Sage Green Mat to match Ink color~~~$ 80

2" Off-White Top Mat and Red Bottom Mat~~~$ 85
Off-White Top Mat and Marbled Bottom Mat~~~$ 95
Also available with Blue, Green, Brown or Burgundy Ink
on White or Ivory Paper
White or Ivory Top Mat, and Bottom Mat to match Ink color

Custom Orders: Since each herb is etched on a separate plate, many other colors, configurations (i.e. horizontal) and themes are possible. For details go to the "Custom Order" section of the Ordering Information Page.

Order Form       How to order
Options
Colors

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If it's SOLD: If this original print has already sold, I can produce a new print using a similar layout and color scheme, but the nature prints will, by definition, still be unique. Email me for details.


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