CULINARY HERBS IO9 



chances are that they have never eaten it with well- 

 made mint sauce. In recent years mint jelly has 

 been taking the place of the sauce, and perhaps 

 justly, because it can not only be kept indefinitely 

 without deterioration, but because it looks and is 

 more tempting. It may be made by steeping mint 

 leaves in apple jelly or in one of the various kinds 

 of commercial gelatins so popular for making cold 

 fruit puddings. The jelly should be a delicate shade 

 of green. Of course, before pouring into the jelly 

 glasses, the liquid is strained through a jelly bag to 

 remove all particles of mint. A handful of leaves 

 should color and flavor four to six glasses full. 



Parsley (Carum Pctroselimim, Linn.), a hardy bien- 

 nial herb of the natural order Umbelliferse, native 

 to Mediterranean shores, and cultivated for at least 

 2,000 years. The specific name is derived from the 

 habitat of the plant, which naturally grows among 

 rocks, the Greek word for which is petros. Many of 

 the ancient writings contain references to it, and 

 some give directions for its cultivation. The writ- 

 ings of the old herbalists of the 15th century show 

 that in their times it had already developed several 

 well-defined forms and numerous varieties, always 

 a sure sign that a plant is popular. Throughout the 

 world today it is unquestionably the most widely grown 

 of all garden herbs, and has the largest number of varie- 

 ties. In moist, moderately cool climates, it may be found 

 wild as a weed, but nowhere has it become a pest. 



" Ah ! the green parsley, the thriving tufts of dill ; 

 These again shall rise, shall live the coming year." 



— Moschu^ 



