POTTER 
Prepared Culinary Herbs 
The herbs which are grown in the 
Potter Herb Gardens are among the 
most flavorful, pungent and fragrant 
to be found anywhere. Not only 
have many of the plants been im- 
ported from the far corners of the 
earth, but for some strange reason, 
the soil just outside of Baraboo, 
where the Potter Herb Gardens are 
located, seems to possess certain or- 
ganic characteristics which produce 
superior herbs. Then, too, the Bara- 
boo climate is especially favorable 
to healthy plant life. Just as certain 
sections of France have special ele- 
ments of climate and soil which bring 
forth the grapes from which the 
world’s finest wines are made, so 
Baraboo’s land and climate make 
possible America’s Finest Herbs. You 
enjoy nature’s rarest richness when 
you buy Potter Herbs. 
BASIL—Basil has a natural affinity 
for tomatoes and all dishes served 
with tomato sauce; also cucumbers 
and squash. 
BAY LEAVES (ground) — Use in 
soups, roasts and stews. Also with 
pickles, pickled fish and all marin- 
ades. 
BAY LEAVES (whole)—One bay 
leaf will give a wonderful flavor to a 
can of tomato soup. When crushed 
and added to tomato juice or aspic, 
the result is delicious. Use sparingly. 
CELERY — Has a sweet, pungent 
flavor. Can be used in all meat 
dishes and is especially good in pot 
roasts and stews, stuffings and dress- 
ings. 
CHERVIL—A salad herb par excel- 
lence. Also used in soups, stews, 
omelets, sauces, gravies and with fish, 
meats and vegetables. 
CHIVES — Use to flavor all foods 
in which a mild onion flavor is de- 
sired. Good in cottage and cream 
cheese and added to scrambled eggs. 
DILL — Fine for making pickles. 
Also will add fragrance to crabmeat, 
salmon, Jamb or mutton, beef steaks, 
salads. 
FENNEL (also called Carosella and 
Finocchio) — Has a mild licorice or 
anise-like taste. Use to flavor sauces, 
soups and salads. It is said Fennel 
is to Fish what Mint is to Lamb. 
GARLIC POWDER — Used adroit- 
ly garlic adds to natural flavor of 
most foods. Especially good in 
ie ye 
roasts, stews, all vegetable and meat 
soups. 
GUMBO FILE’ — Made from sassa- 
fras leaves. Thoreau says of sassa- 
fras: “The green leaves bruised have 
the fragrance of lemons and a thous- 
and spices.”’ Flavors soups, stews and 
sauces; especially Creole cookery. 
LOVAGE — Belongs to the parsley 
family but has a flavor and aroma 
similar to that of celery, but stronger. 
Gives a strong celery flavor when us- 
ed sparingly in soups, salads and 
stews—also in fish sauces and chowd- 
ers. 
MARJORAM — The flavor is spicy 
and exceptionally pleasant. Often 
used by those who do not care for 
the strong flavor of sage. Use for 
seasoning egg dishes, beef, pork, 
lamb, mutton, meat loaves, stuffings, 
mushrooms, soups, sauces, hamburg- 
ers and cheese dishes. 
MINT—Use especially for imparting 
pleasing flavor to lamb, mutton, vege- 
tables, such as carrots, peas, green 
beans, etc. In beverages, fruit cups, 
applesauce, salads and sauces. 
APPLEMINT — A variation of Mint 
but with a more fruity taste. Can be 
used in the same ways as ordinary 
mint but especially good in fruit 
drinks, juleps, teas, frozen and chill- 
ed desserts. 
PEPPERMINT—Used as ordinary 
mint and especially in candies, jellies, 
ice cream and mint flavored butter. 
ONION POWDER — Use in place of 
fresh onions, leeks, scallions or shal- 
lots. Fine for flavoring meats and 
poultry. Try some in hamburgers or 
added to peanut butter. 
OREGANO — Adds a delightful fla- 
vor to baked beans, stuffings, scram- 
bled eggs, fish, pork, pheasant, meat 
loaves and chili con carne. Use it in 
Italian cookery, minestrone and spa- 
ghetti. 
PARSLEY—Has innumerable uses 
for almost any dish from soup to salad 
inclusive. Rich in iron and mineral 
salts, it is also one of the best sources 
of Vitamin A. 
ROSEMARY—Try fried eggs with a 
dash of this herb. Use especially with 
beef, and to season pork, lamb, soups, 
sauces and fish stuffings. 
“The discovery of a new dish is more important than the discovery of a new star.” 
Brillat-Savarin. 
