Culinary Herbs

Culinary Herbs

In flavoring prepared dishes, we Americans – people, as the French say, “of one sauce” – could well learn a lesson from the example of the English matron who normally considers her kitchen incomplete without a dozen or more herbs. sweets, whether powdered or powdered. , or in decoction, or preserved in both forms.

culinary herbs

A look at a French or German culinary department would probably show more than a score; but a careful search in an American kitchen would rarely turn up half a dozen, and in the great majority probably only parsley and sage would be brought to light.

However, these humble plants possess the power to make even inedible and tasteless dishes spicy and appetizing, and that too at a surprisingly low cost. In fact, most of them can be grown in an out-of-the-way corner of the garden or, if no garden is available, in a box of soil on a sunny windowsill – a method adopted by many foreigners living in tenements in New York and Jersey City.

They can certainly be done to increase the pleasure of life and, as Solomon declares, “better is a dinner of herbs where there is love, than an ox supper with discord”.