Culinary Herbs

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

A glance into a French or a German culinary department would probably show more than a score, but a careful search in an American kitchen would rarely reveal as many as half a dozen, and in the great majority probably only parsley and sage would be brought to light.