CHAPTEE XIII 

 CULINARY HERBS 



Although there is relatively small desire on the part of 

 Americans for condimental and flavoring herbs, neverthe- 

 less every complete home garden should have a small area 

 set aside for the cultivation of at least a half dozen of the 

 leading kinds. They add a peculiar variety and charm to 

 the kitchen-garden, and connect it with old rhymes and 

 memories. 



What are commonly known as " herbs " in the trade 

 comprise a great variety of plants. Some of them are 

 grown for medicinal purposes, some for flavoring, some for 

 the decoration of culinary dishes and others for salads and 

 minor home uses. What are commonly known as "the 

 sweet herbs," however, are such plants as are used as an in- 

 cident to cookery. Of these the most popular in America 

 is sage. 



Some of the culinary herbs are prized for foliage, and 

 others for seeds or fruits. The species to which the name 

 " sweet herb " should be restricted are those that have aro- 

 matic foliage. Of such are sage (Pig. 206), hyssop, thyme, 

 mints, tansy, horehound, savory {Wig. 307). Most of these 

 plants are members of the mint family, or Labiatse, 

 although some of them, as tansy and wormwood, are of 

 the sunflower family. Those species of which the seeds are 



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