12 CULINARY HERBS 



characteristic flavors to soups, stews, dressings, sauces 

 and salads, they are popularly called culinary. This last 

 designation is less happy than the former, since many 

 other herbs, such as cabbage, spinach, kale, dande- 

 lion and collards, are also culinary herbs. These 

 vegetables are, hov^ever, probably more v^idely 

 known as potherbs or greens. 



HISTORY 



It seems probable that many of the flavoring 

 herbs now in use were similarly employed before the 

 erection of the pyramids and also that many then 

 popular no longer appear in modern lists of escu- 

 lents. Of course, this statement is based largely 

 upon imperfect records, perhaps, in many cases only 

 hints more or less doubtful as to the various species. 

 But it seems safe to conclude that a goodly number 

 of the herbs discussed in this volume, especially 

 those said to be natives of the Mediterranean region, 

 overhung and perfumed the cradle of the human 

 race in the Orient and marked the footsteps of our 

 rude progenitors as they strode more and more 

 sturdily toward the horizon of promise. This idea 

 seems to gain support also from the fact that certain 

 Eastern peoples, whom modern civilization declares 

 to have uneducated tastes, still employ many herbs 

 which have dropped by the wayside of progress, or 

 like the caraway and the redoubtable "pusley," an 

 anciently popular potherb, are but known in western 

 lands as troublesome weeds. 



Relying upon Biblical records alone, several herbs 



