CULINARY HERBS 



— soup, stew, sauce, or salad — the remembrance of 

 which, like that of a well-staged and well-acted 

 drama, lingers in the memory long after the actors 

 are forgotten. 



Probably no culinary plants have during the last 

 50 years been so neglected. Especially during the 



''ready-to-serve" food 

 campaign of the closed 

 quarter century did 

 they suffer most. 

 But they are again 

 coming into their 

 own. Few plants are 

 so easily cultivated 

 and prepared for use. 

 With the exception of 

 the onion, none may 

 be so effectively em- 

 ployed and none may 

 so completely trans- 

 form the ''left-over" 

 as to tempt an other- 

 wise balky appetite to 

 indulge in a second 

 serving without being urged to perform the homely 

 duty of "eating it to save it." Indeed, sweet herbs 

 ^are, or should be, the boon of the housewife, since 

 ' they make for both pleasure and economy. The 

 soup may be made of the most wholesome, nutri- 

 tious and even costly materials ; the fish may be 

 boiled or baked to perfection ; the joint or the roast 

 and the salad may be otherwise faultless, but if they 



Barrel Culture of Herbs 



