28 CULINARY HERBS 



saturated everything in the house, and for a week 

 or more the whole place smelled as if chicken fricas- 

 see was being made upon a wholesale plan. 



Except as garnishes, herbs are probably more 

 frequently used in a dry state than in all other ways 

 put together. Perhaps this is because the method of 

 preparing them seems simpler than that of infusion, 

 because large quantities may be kept in small spaces, 

 and because they can be used for every purpose that 

 the fresh plants or the decoctions can be employed. 

 In general, however, they are called into requisition 

 principally in dressings, soups, stews and sauces in 

 which their particles are not considered objection- 

 able. If clear sauces or soups are desired, the dried 

 herbs may still be used to impart the flavor, their 

 particles being removed by straining. 



The method of preparing dill, anise, caraway and 

 other herbs whose seed is used, differs from that 

 employed with the foliage herbs mainly in the ripe- 

 ness of the plants. These must be gathered as soon 

 as they show signs of maturity but before the seeds 

 are ready to drop from them. In all this work espe- 

 cial care must be paid to the details of cleaning. For 

 a pleasing appearance the seed heads must be gath- 

 ered before they become the least bit weather- 

 beaten. This is as essential as to have the seed ripe. 

 Next, the seed must be perfectly clean, free from 

 chaff, bits of broken stems and other debris. Much 

 depends upon the manner of handling as well as 

 upon harvesting. Care must be taken in threshing 

 to avoid bruising the seeds, particularly the oily 

 ones, by pounding too hard or by tramping upon 



