20 



CULINARY HERBS 



used with boiled meats, fish and fricassees of the 

 meats mentioned. Thus it has a wider application 

 than any other of the culinary herbs. 



Sage, which is a strongly flavored plant, is used 

 chiefly with such fat meats as pork, goose, duck, and 

 various kinds of game. Large quantities are mixed 

 with sausage meat and, in some countries, with cer- 

 tain kinds of cheese. Throughout the United States 

 it is probably the most frequently called into requi- 



Garden Hoes of Various Styles 



sition of all herbs, probably outranking any two of 

 the others, with the exception of parsley. 



Thyme and savory stand about equal, and are 

 chiefly used like parsley, though both, especially the 

 former, are used in certain kinds of sausage. Mar- 

 joram, which is similarly employed, comes next, then 

 follow balm, fennel, and basil. These milder herbs 

 are often mixed for much the same reason that cer- 

 tain simple perfumes are blended — to produce a new 

 odor — combinations of herbs resulting in a new 

 compound flavor. Such compounds are utilized in 

 the same way that the elementary herbs are. 



