30 



THE HERB-GARDEN 



Sweet Savory takes us back to the modern 

 kitchen. Unconsciously we often enjoy it in the 

 homely sausage, porkpie, or stuffings, where we 

 may be sure it makes for wholesomeness as well as 

 for pleasantness. Or it may be boiled with Peas 

 for Pea-soup, or used to garnish dishes, like Chervil 

 and Parsley. In the fishing season we tire of trout 

 sometimes. Why not make a diversion in the way 

 of dressing it by going to the Herb and kitchen 

 gardens for ' a handful of sliced Horseradish, a 

 handsome little faggot of Rosemary, some Thyme, 

 and a sprig or two of Savory ' ? This is recom- 

 mended in Cotton's sequel to the Covipleat Angler. 

 Major Kenny Herbert tells us to add Summer 

 Savory (Sarriette) to Broad Beans when we cook 

 them. After being once cut, the plants produce 

 no succession of shoots ; therefore the whole plant 

 may be pulled up more advantageously than 

 taking cuttings from several. Culpepper considered 

 Summer Savory better than Winter Savory for 

 drying to make conserves and syrups, and to keep 

 by us all the winter. 



Of the Purslanes there is less to say. The thick 

 stems are liked by some in salads. The way the 

 plant grows reminds one a little of the Samphire. 

 Of old it was credited with power to cure a vast 



