other foods in the refrigerator should be tightly covered lest they be 
permeated with the aroma of herbs. To have really fresh herbs in 
winter quick-freeze small bunches wrapped in waxed paper in a below- 
_ zero freezing unit and store with the frozen vegetables in the cold 
chamber until ready to use. 
Essential oils of herbs, used in industry and perfumery, are ob- 
tained from the leaves and flowers in three ways, distillation, expression 
and extraction. Distillation is the well-known method, performed with 
the.aid of steam in a still, which isolates the oils of pungent Dill, 
Peppermint, Sage and Wintergreen. Citrus oils are expressed, which 
is merely pressing the oils from the tough rinds of the fruit. The 
delicate flower oils, which bring such fabulous prices in the cosmetic 
industry, are extracted by treating the blossoms with low-boiling 
solvents in which all of their transient fragrance is dissolved. The 
cost of the oils so obtained is accounted for by the fact that it takes 
approximately 4,000 pounds of blossoms to yield about three pounds — 
of oil. 
HERBS IN THE KITCHEN 
S EVERY trade has its tricks, it also has its language. To the 
culinary prestidigitator the word, herbs, means countless ways 
to vary and bring out the flavor of foods. Wee are many different 
methods of introducing their magical touch in hot and cold dishes but 
the effect always must be that of understatement. Their presence 
should be detectable by a spicy aroma and provocative, subtle tang 
but it should never greet the palate with an obvious stage whisper. 
Too many well-seasoned dishes at one meal confuse the taste with 
their competition. Star the herb-flavored roast with a supporting cast 
of well-cooked but plain vegetables. A spicy tomato juice cocktail 
will sharpen the appetite for the natural excellence of rare roast beef. 
However, if the piéce de résistance is a shoulder of lamb, made tender 
and savory with herbs and vinegar, it should be preceded by a simple 
clear soup. Herbs in every course, is as monotonous as always using 
the same herb with a particular food. 
Serve string beans with Summer Savory, but also try them with 
a blend of Sweet Basil, Parsley and Chervil. Better than one herb used 
with discretion, is a skillful blend of herbs. In combining herbs, the 
rule of letting mild flavors be accented by a more pungent one Aik, 
28 
