CONTENTS 



Page 



Preface v 



A Dinner of Herbs 7 



Culinary Herbs Defined 11 



History 12 



Production of New Varieties 15 



Status and Uses 19 



Notable Instance of Uses 21 



Methods of Curing 22 



Drying and Storing 25 



Herbs as Garnishes 30 



Propagation, Seeds 32 



Cuttings 34 



Layers 36 



Division 37 



Transplanting 39 



Implements 41 



Location of Herb Garden 44 



The Soil and Its Preparation 45 



Cultivation 47 



Double Cropping 48 



Herb Relationships ._ 49 



The Herb List : 



Angelica .■')5 



Anise 59 



Balm 63 



Basil 65 



Borage 71 



Caraway 73 



Catnip 77 



Chervil 79 



Chives 80 



Clary 81 



