Herb Magic oe} 
Herb Magic 
“The housewife must have knowledge of all sorts of herbs belonging unto 
the kitchen; whether they be for the pot, for sallets, for sauces, for servings, 
or for any other seasoning or adorning, which skill of knowledge of herbs, 
she must get by her own lebour and experience.” 
Gervase Markham (1615) 

Extreme care has been used in the preparation of these herbs to insure you 
a product that is clean and full of flavor or fragrance. All the culinary herbs 
have been carefully gathered, inspected, and sorted and washed; then placed in 
screen bottomed trays and dried under cover so as to preserve every possible 
bit of the fresh natural fragrance and flavor. After another inspection they are 
stored in air-tight containers until packaged. 
These flavorful herbs are granulated, ready to use. A folder, prepared by Mrs. 
Toole, gives many suggestions for the use of these herbs, enclosed with each order, 
on request. It will just fit your card index recipe file. 
It is not possible to give exact amounts to be used of the different herbs due to 
varying tastes. In a general way, start with a level teaspoonful for six portions 
and increase or lessen the amount according to taste, or in recipes use one scant 
teaspoon of dried herbs where a tablespoon of green herbs is called for. 
Because many people who have previously bought our herbs now have 
the glass jars for storage, we are now offering refill packages of % and 1 oz. 
size at a lower price for those who want them. 
PREPARED CULINARY HERBS 
BASIL—Has a spicy flavor, which is very desirable; for salads and dishes 
containing tomato and cheese, eggplant, squash, carrots, peas, meats; and 
especially for meat substitutes, including beans and fish. 
BAY LEAVES (granulated)—Prepared for a more convenient way to use 
this popular flavoring medium included in countless recipes. 
BAY LEAVES (whole)—For those preferring the whole leaf we have jars, 
containing 1 oz., of selected whole bay leaves. Per jar 50c. 
CELERY—A convenient way of adding this well-known flavouring to 
soups and many other dishes. Celery is rich in magnesium, iron, potash, lime, 
sulphur and chlorine. 
CHIVES—Retains the Chives flavor very well, and is a most convenient 
way to add the delicate onion flavor to all sorts of dishes. 
DILL—Add to fish sauce and cream sauce for chicken, to cottage and 
cream cheese, to potato salad; and sprinkle over meats. 
FENNEL—An anise-like flavor, delicate in quality. Used in soups, bever- 
ages, salads and desserts. Especially associated with fish cookery. It is said 
Fennel is to fish what Mint is to lamb. 
GARLIC (powdered)—Dried, powdered garlic offers a convenient way to 
use this flavorful herb. 
GUMBO FILE’—Dried and granulated sassafras leaves used for richness 
in quality and flavoring of soups, stews and sauces, especially in Creole cook- 
ery. 
LOVAGE—A rich celery-like flavor, with a lingering nutty after flavor. 
Used in countless ways,—delightful in soups, sauces, salads, stews; and com- 
bines well with other herbs. 
