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HERB GARDEN

Color Photography by DEREK FELL

Revised edition 1976 by Countryside BooksA.B. Morse Company, 200 James Street, Harrington, IL 60010

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Rosemary is h igh ly recommended fo r vea l , lamb and ch icken d ishes and on bo i led andbaked potatoes.

TABLE OF CONTENTS

Chapter 1 THE ROMANCE OF HERBS

Chapter 2 GENERAL CULTURE

Chapter 3 SOME POPULAR HERBS

Chapter 4 THE MAGIC ELEMENT IN COOKING

The True Eng l i sh Lavende r a t t a i ns a he igh t o f f r om 2 t o 3 f ee t i n t he ga rden . Some

people use th is p lant for per fuming thei r baths as d id the ancient Romans.

THE ROMANCE OF HERBS

Mankind has known about herbs for countless years. There is

little doubt that herbs were valued for their use with food evenbefore the days of recorded history. Moreover, for thousands of

years herbs have been intimately connected with many of man'smost important activities'-politics and romance, love and religion,health and superstition.

The Abyssinians employed Celery for stuffing their pillows. Inancient Athens and Rome, the heroes were crowned with Dill, aswell as Laurel. The flowers of the Dill plant also were employed in

Roman banquet halls to clear the atmosphere a use equally

applicable to today's crowded living.Magical properties were attached to several members of the

herb family, due no doubt to their effectiveness for medicinal pur

poses. Artemisia was considered a special charm by the early Chinese,

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ARINARASAUCE :

Oregano i s re la t i ve ly s t rong and h igh ly recommended fo r Span ish and Mex ican d ishes ,

spaghett i sauces and mushroom entrees.

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Oregano, often referred to as Wild Marjoram, has a strong Cloveflavor, just slightly on the bitter side. It is a fine herb for fish foods,

goes well with butter on lobsters and is also ideal for mushroomdishes, in Spanish sauces for omelettes and fish stuffings, for preparing game birds, in mushroom and vegetable soup and on green beans.

Parsley may be used as a garnish on anything and everything.Its spicy, peppery flavor is recommended for improving the taste of

most salads and vegetables, except sweet ones. Use Parsley choppedfresh with scrambled eggs, over baked or broiled fish, most meats,for tartar sauce or chopped in most oil and vinegar dressings. In fact,

Parsley is so versatile that it may be cooked with the food or addedat the last minute.

Dill seeds are used mainly for preserving pickles and for season

ing soups, sauces and stews; the young leaves are sometimes used

for the same purpose. Dill vinegar is made by soaking the seed in a

;ood vinegar for a few days before using. The freshly chopped leavesare used for making Dill butter and also for perking up the flavor

of sandwiches, as well as fried meats and fish.Mints are splendid for iced drinks, in teas, jellies, vinegar, fruit

salads and apple sauce, with lamb and fish, most vegetables and asa garnish. Chopped fresh, it is provocative with sliced tomatoes.For a truly different treat, chop Mint leaves and add to ice cream,custard or gelatine desserts or cake icings. (Use of this herb in Mint

juleps really needs no mention.)

Rosemary is different for perking up jams and jellies and instuffings for fish (such as salmon). It also is ideal for pork and beefdishes and chicken stews, in marinades for fish and combined with

Basil and Marjoram for chicken and cream soups.

Peppermint for f ru i t cups and ice cream is del ic ious.

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wRosemary Upr ight is an aspir ing type of p lant. A spr ig of th is Rosemary in the water in

wh ich po ta toes are bo i led w i l l improve the flavor. I f a lso is idea l fo r season ing ha l ibu t

and sa lmon.

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Sage is splendid in fish chowders, cream soups, meat and vegetable soups, as well as in

poultry and game stuffings.

Sage is famous as a stuffing for poultry and game or fish andmeats (especially pork), chopped fresh in cottage or cream cheese,in fish chowders and cream soups and with butter sauces on vege

tables. It is exciting on eggplant with cheese. Many people alsofavor Sage tea.

Try Savory in vegetable juices, soft cheese dips, chopped freshin roasts or baked ham, as a stuffing for ducks, turkey or chicken,with mixed green, tomato and potato salads, in fish sauces and with

beans, cabbage, sauerkraut, summer squash and rice.Fennel leaves are used for flavoring fish and fish sauces; the

tender stems may be eaten raw like celery; the seeds are used for

adding flavor to soups, cakes and sauerkraut; and the bulb-like,thickened growth at the base of the plants, after being blanched,

may be boiled and eaten like a vegetable.

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Tar ragon i s i dea l f o r v i nega r and any o i l d ress ing , t a r t a r sauce , on sea food cock ta i l s

and mixed with chicken or shel lfish salads.

Fresh Tarragon leaves are ideal for vinegars, salads and salad

dressings. Tarragon butter just a little will do a lot for yoursteaks. A pinch of this herb in your sour cream dressings will well,

just try it. It is a must for vinaigrette sauces for asparagus, artichokes and Hollandaise and also adds considerably to fish soups andchowders.

Thyme-Lemon Scen ted makes an idea l " tea " i t se l f o r may be added to regu la r tea fo r

a mos t exc i t i ng flavor.

Thyme-English is exciting in tomato soup, minestrone and clamchowder. Beans, peas and spinach take on new life with a sprinklingof this herb, as does poultry seasoning. Thyme is also a splendid herbfor egg and cheese dishes. Among other interesting attributes, Thyme

possesses the faculty of fitting into blends or "bouquets" perhapsmore successfully than any of its competitors. Truly, there is no

more versatile herb.