CULINARY HERBS 23 



seed is used and those few whose roots are pre- 

 pared. In the kitchen, foliage herbs are employed 

 either green or as decoctions or dried, each way 

 with its special advocates, advantages and applica- 

 tions. 



Green herbs, if freshly and properly gathered, are 

 richest in flavoring substances and when added to 

 sauces, fricassees, stews, etc., reveal their freshness 

 by their particles as well as by their decidedly finer 

 flavor. In salads they almost entirely supplant both 

 the dried and the decocted herbs, since their fresh 

 colors are pleasing to the eye and their crispness 

 to the palate ; whereas the specks of the dried herbs 

 would be objectionable, and both these and the de- 

 coctions impart a somewhat inferior flavor to such 

 dishes. Since herbs cannot, however, always be 

 obtained throughout the year, unless they are grown 

 in window boxes, they are infused or dried. Both 

 infusing and drying are similar processes in them- 

 selves, but for best results they are dependent upon 

 the observance of a few simple rules. 



No matter in what condition or for what purpose 

 they are to be used the flavors of foliage herbs are in- 

 variably best in well-developed leaves and shoots 

 still in full vigor of growth. With respect to the 

 plant as a whole, these flavors are most abundant 

 and pleasant just before the flowers appear. And 

 since they are generally due to essential oils, which 

 are quickly dissipated by heat, they are more abun- 

 dant in the morning than after the sun has reached 

 the zenith. As a general rule, therefore, best results 

 with foliage herbs, especially those to be used for 



