4 A GARDEN OF HERBS 



our forefathers did not despise the God-given virtues of 

 these humble plants. Much of the old lore has been lost, 

 and patent medicines have been allowed to usurp the place 

 of the herbal teas ; but at last herbs are coming into their 

 own again, and we are beginning to realise our folly in making 

 so little use of them, and especially of the sun-loving aromatic 

 herbs. The mere scent of them is a tonic, and even in winter 

 their leaves give one a delicious reminder of sunshine and 

 joyous vitality. Why waste their virtues, which since 

 Chaldaean days have been extolled by the wisest men of all 

 ages? We have come to look upon health as the mere 

 absence of disease with us it is a negative thing ; but the 

 word " health," with its cognates " holy/' " whole/' " whole- 

 some," has a positive sense, and the old herbalists were 

 never weary of preaching the use of herbs, not only to cure, 

 but also to keep one in perfect health. Just because it is 

 the custom, we make use of all the showier " herbs," which 

 now fill our kitchen gardens, not only because they are 

 pleasant, but also because of their health-giving properties ; 

 but why neglect the older herbs sage, thyme, yarrow, wild 

 strawberry leaves, violet and primrose leaves, angelica, 

 balm, rosemary, fennel, agrimony, borage, betony, cowslip 

 flowers and leaves, elder, tansy and many others ? The old 

 herbal teas are wonderful tonics, and some of them balm 

 tea, for instance are delicious. Why have modern house- 

 wives abandoned making rose-petal conserve? (This is far 

 too delicate and fairy-like a concoction to be called " jam.") 

 Why do we never make strawberry wine, which was Sir 

 Walter Raleigh's favourite cordial? Why are our salads 

 such dull affairs compared with the salads of Tudor and 

 Stewart days ? Why do we not flavour vinegar with gilly- 

 flowers, rosemary and many other herbs ? Why do we 

 never serve syrups made from flower-petals (roses, violets, 

 cowslips, etc.) with sweet dishes? Recipes for these and 

 many others will be found in the following pages. 



With the substitution of foreign spices for our own English 

 herbs in flavouring the old herbalists have little patience. 

 " As for fiery spices," said Sir John Hill, " God designed 



