SWEET HERBS 



SWEET HERBS 



There exists in our modem gardens a group of plants known as 

 Sweet Herbs, which are cultivated solely and expressly for the value 

 that their foliage or seeds possess in giving flavor to food. A 

 study of these throws an interesting light upon a phase of ancient 

 life which, although well-known historically, comes to us with an 

 added emphasis by way of horticulture. 



In the first place, we find that the most of these plants grow 

 wild in the regions about the Mediterranean Sea; that is, within the 

 limits of the Roman Empire. Moreover, all were and still are 

 used to give varied flavors to different foods, particularly meat 

 foods. We know that the Greek first, and the Roman afterward, 

 was an epicure; and we also know that the foods of these early 

 days were limited in variety, and that upon the tables of the 

 wealthy meats predominated. The Roman sought varied flavors 

 for the gratification of his palate, and discovering that these wild 

 plants from the hill-sides could render this service, he transferred 

 them into the garden. It is, therefore, probable that Sweet Herbs 

 were among the first plants cultivated in Europe. The cook 

 who felt that a new kind of animal should be created to tempt his 

 master's appetite, did not understand the matter as well as 

 the old Romans; when they had changed the flavor of the meat 

 they had created a new animal as far as food was concerned. 



These Sweet Herbs belong, for the most part, to two great natural 

 families: the Mints, Labiates, and the Parsleys, Umbellifera. 



The principal Mints in modem use are Sage, Thyme, Savory, 

 Marjoram, Spearmint, and Peppermint. Among the Parsleys are 

 Parsley, Dill, Fennel, and Caraway. 



Although these plants belong to families botanically different, all 

 have this character in commcrti : they contain, either in foliage or 



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