THE HERB GARDEN 31 



kitchen herbs ? Well, in all gardens one is quite 

 sure to find mint, sage, and parsley. These three 

 our cooks insist on, but unless we happen to 

 possess a French cook there will not be many- 

 others. The herb-lover, however, wants a dozen 

 more at least. He expects to see sunny, fragrant 

 banks of thyme, of marjoram and sweet savoury, 

 cheerful clumps of chives and chervil, bushes of 

 camomile, rosemary, and lavender, along with 

 borage, balm and rue. All the mints, too, he 

 would have. Besides lamb-mint {Mentha viridis), 

 there should be cat-mint and the comfortable, 

 hot-cold peppermint. Tarragon is another half- 

 forgotten precious herb for whose flavour we are 

 grateful when we are enjoying it in Vinaigre 

 (tEstragon, but few of us know how good a 

 freshly gathered stalk or two may be in making 

 sakds. 



Following the advice of friends from France, 

 the herb-borders of the writer are never without 

 chives. A few spikes in omelette or salad will give 

 just so much of the flavour of the onion as to 

 ensure piquancy without any of the drawbacks of a 

 savour that is over-strong. Chervil is a delightful 

 change from parsley for garnishing dishes ; it is 

 quite as pretty, though, truth to tell, not nearly so 



