SECTION X 



SALADS AND HERBS 



I HAVE grouped Salads and Herbs into one Section because 

 points of similarity occur in culture and use. In the first 

 case, they are all more or less of a " catch-crop " nature 

 a crop which is " snatched " from the soil between the clearing 

 and sowing of main crops ; and in the second, there are a great 

 many Herbs proper that are or can be with advantage used 

 in salads. So far as Herbs are concerned, I intend to confine 

 my remarks principally to those Herbs which are of use either 

 as vegetables, salads, condiments, flavourings, and pickles. 

 There are others, which I do not enlarge upon, that have 

 medicinal value ; but they do not concern the kitchen-garden. 

 Herbs proper are used by the cook principally for seasoning and 

 garnishing. There are many others, however, that form most 

 excellent vegetable dishes, and others, again, that provide 

 some of the best salad ingredients. Thus three divisions can 

 be made, each calling for separate treatment to accord with 

 the end in view, and the uses to which they are to be put. 

 Besides these three attributes, there are two exceptional features 

 connected with Herbs that enhances their value they are, 

 fragrance and ornament. The sweet scents of the old-fashioned 

 gardens seem to have flown with the past. We have scentless 

 Roses, Sweet Peas, and a multitude of gorgeous blossoms that 

 not only refuse to provide fragrance, but often emit evil odours ; 

 and if something is not done to counteract the pernicious influ- 

 ence which has been created by the love of the enormous and 

 gaudy, the gardens of the future will do no more than merely 

 please the eye. In this connection Herbs may well be brought 

 forward to take a prominent part in the remedying of the loss 

 of sweet savours in our gardens, both flower and kitchen ; for, 

 as I have said, fragrance is one of their most prominent attributes, 



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