CULINARY HERBS 



13 



were highly esteemed prior to our era; in the gos- 

 pels of Matthew and Luke reference is made to 

 tithes of mint, anise, rue, cummin and other "herbs" ; 

 and, more than 700 years previously, Isaiah speaks 

 of the sowing and threshing of cummin which, since 

 the same passage (Isaiah xxviii, 25) also speaks of 

 "fitches" (vetches), wheat, barley 

 and "rie" (rye), seems then to 

 have been a valued crop. 



The development of the herb 

 crops contrasts strongly with that 

 of the other crops to which refer- 

 ence has just been made. Where- 

 as these latter have continued to 

 be staples, and to judge by their 

 behavior during the last century 

 may be considered to have im- 

 proved in quality and yield since 

 that ancient time, the former have 

 dropped to the most subordinate 

 position of all food plants. They 

 have lost in number of species, 

 and have shown less improvement than perhaps any 

 other groups of plants cultivated for economic pur- 

 poses. During the century just closed only one 

 species, parsley, may be said to have developed 

 more than an occasional improved variety. And 

 even during this period the list of species seems 

 to have been somewhat curtailed — tansy, hyssop, ho re- 

 hound, rue and several others being considered of 

 too pronounced and even unpleasant flavor to suit 

 cultivated palates. 



Popular Spades 



