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String Beans Boiled
Herbs(Vaughan’s Vegetable Cook Book)
Whether food is palatable or not largely depends upon its seasoning.
Good, rich material may be stale and unprofitable because of its lack,
while with it simple, inexpensive foods become delicious and take on the
appearance of luxuries. A garden of herbs with its varying flavors is a
full storehouse for the housekeeper, it gives great variety to a few
materials and without much expense of money, time or space as any little
waste corner of the garden or even a window box, will afford a fine
supply. Besides use as flowers the young sprouts of most of the herbs
are available as greens or salads, and are excellent with any plain
salad dressing; among them might be mentioned mustard, cress, chervil,
parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums,
tarragon and fennel. Many of these herbs are ornamental and make
beautiful garnishes, or are medicinal and add to the home pharmacy.
Though not equally good as the fresh herbs, yet dried ones hold their
flavors and do excellent service. Just before flowering they should be
gathered on a sunshiny day and dried by artificial heat, as less flavor
escapes in quick drying. When dry, powder them and put up in tin cans,
or glass bottles, tightly sealed and properly labeled. Parsley, mint and
tarragon should be dried in June or July, thyme, marjoram and savory in
July and August, basil and sage in August and September.
=Anise.=--Anise leaves are used for garnishing, and the seeds for
seasoning, also are used medicinally.
=Balm.=--Balm leaves and stems are used medicinally and make a beverage
called Balm Wine. A variety of cat-mint called Moldavian balm is used in
Germany for flavoring food.
=Basil.=--Sweet basil an aromatic herb is classed among the sweet herbs.
It is used as seasoning in soups, sauces, salads and in fish dressings.
Basil vinegar takes the place in winter of the fresh herb.
=Basil Vinegar.=--In August or September gather the fresh basil leaves.
Clean them thoroughly, put them in a wide mouthed bottle and cover with
cider vinegar, or wine for fourteen days. If extra strength is wanted
draw off the vinegar after a week or ten days and pour over fresh
leaves; strain after fourteen days and bottle tightly.
=Borage.=--Its pretty blue flowers are used for garnishing salads. The
young leaves and tender tops are pickled in vinegar and are occasionally
boiled for the table. Its leaves are mucilaginous and are said to impart
a coolness to beverages in which they are steeped. Borage, wine, water,
lemon and sugar make an English drink called Cool Tankard.
=Caraway.=--Caraway seeds are used in cakes, breads, meats, pastry and
candies and are very nice on mutton or lamb when roasting. Caraway and
dill are a great addition to bean soup. The root though strong flavored
is sometimes used like parsnips and carrots.
=Catnip or Catmint.=--Its leaves are used medicinally and its young leaves
and shoots are used for seasoning.
=Chives.=--The young leaves of chives are used for seasoning, they are
like the onion but more delicate, and are used to flavor sauces, salads,
dressings and soups. They are chopped very fine when added to
salads--sometimes the salad bowl is only rubbed with them. Chopped very
fine and sprinkled over Dutch cheese they make a very acceptable side
dish or sandwich filling.
=Coriander.=--Coriander seed is used in breads, cakes and candies.
=Dill.=--The leaves are used in pickles, sauces and gravies, and the
seeds, in soups, curries and medicines.
=Fennel.=--The leaves of the common fennel have somewhat the taste of
cucumber, though they are sweet and have a more delicate odor. They are
boiled and served chiefly with mackerel and salmon though sometimes with
other fish, or enter into the compound of their sauces. The young
sprouts from the roots of sweet fennel when blanched are a very
agreeable salad and condiment. The seed is medicinal.
=Henbane.=--Henbane is poisonous and is only used medicinally.
=Hops.=--The young shoots of hops are used as vegetables in the early
spring, prepared in the same way as asparagus and salsify. The leaves
are narcotic and are therefore often made up into pillows.
=Horehound.=--The leaves are used for seasoning and are a popular remedy
for a cough. It is much used in flavoring candies.
=Hyssop.=--The young leaves and shoots are used for flavoring food, but
their principal use is medicinal. A syrup made from it is a popular
remedy for a cold.
=Lavender.=--The leaves are used for seasoning, but the chief use of the
plant is the distillation of perfumery from its flowers which are full
of a sweet odor.
=Marjoram Sweet.=--Sweet marjoram belongs to the sweet herbs, the leaves
and ends of the shoots are used for seasoning, and are also used
=Pennyroyal.=--The leaves are used for seasoning puddings and other
dishes, and also have a medicinal use.
=Pot Marigold.=--Marigold has a bitter taste, but was formerly much used
in seasoning soups and is still in some parts of England. The flowers
are dried and are used medicinally and for coloring butter and cheese.
=Pimpinella, or Salad-Burnet.=--The young tender leaves are used as a
salad; they have a flavor resembling that of cucumbers.
=Rosemary.=--A distillation of the leaves makes a pleasant perfume and is
also used medicinally. It is one of the sweet herbs for seasoning.
=Rue.=--This is one of the bitter herbs yet is sometimes used for
=Saffron.=--The dried pistils are used for flavoring and dyeing. Some
people use it with rice. It is often used in fancy cooking as a coloring
=Sage.=--The leaves both fresh and dried are used for seasoning, meats and
=Summer Savory.=--Summer savory is used for flavoring, and especially for
=Tarragon or Esdragon.=--Esdragon with its fine aromatic flavor is a
valuable adjunct to salads and sauces.
=Tarragon or Esdragon Vinegar.=--Strip the leaves from the fresh cut
stalks of tarragon. Put a cupful of them in a wide mouthed bottle and
cover with a quart of cider or wine vinegar, after fourteen days,
strain, bottle and cork tightly.
=Tagetis Lucida.=--Its leaves have almost the exact flavor of tarragon and
can be used as its substitute.
=Thyme.=--Thyme is one of the sweet herbs and its leaves are favorites for
seasoning in cooking.
=Winter Savory.=--The leaves and young shoots, like summer savory are used
for flavoring foods.
=Wormwood.=--Wormwood is used medicinally as its name implies.
OMELET WITH FINE HERBSBeat six eggs until thoroughly mixed. Add a half cupful of cream, a
tablespoonful of finely chopped parsley, a saltspoonful of pepper and
a half teaspoonful of salt. Finish the same as a plain omelet. Serve
on a heated platter and put over a little thin Spanish sauce.
To Dry Herbs_Herbs_ too she knew, and well of each could speak
That in her garden sipp'd the silvery dew,
Where no vain flower disclosed a gaudy streak,
But herbs, for use and physic, not a few
Of gray renown, within those borders grew,--
The _tufted basil_, _pun-provoking thyme_,
Fresh _balm_, and _marigold_ of cheerful hue,
The _lowly gill_, that never dares to climb,
And more I fain would sing, disdaining here to rhyme.
It is very important to know when the various seasons commence for
picking sweet and savory herbs for drying. Care should be taken that
they are gathered on a dry day, by which means they will have a better
color when dried. Cleanse them well from dirt and dust, cut off the
roots, separate the bunches into smaller ones, and dry them by the heat
of the stove, or in a Dutch oven before a common fire, in such
quantities at a time, that the process may be speedily finished, _i. e._
"Kill 'em quick," says a great botanist; by this means their flavor will
be best preserved. There can be no doubt of the propriety of drying,
&c., hastily by the aid of artificial heat, rather than by the heat of
the sun. In the application of artificial heat, the only caution
requisite is to avoid burning; and of this a sufficient test is afforded
by the preservation of the color. The best method to preserve the flavor
of aromatic plants is to pick off the leaves as soon as they are dried,
and to pound them, and put them through a hair sieve, and keep them in
well-stopped bottles labelled.
Frittata Con Erbe Omelette With HerbsIngredients: Eggs, onions, sorrel, mint, parsley, asparagus, marjoram,
salt, pepper, butter.
Chop a little sorrel, a small bit of onion, mint, parsley, marjoram,
and fry in two ounces of butter, add some cut-up asparagus, salt, and
pepper. Then add three eggs beaten up and a little grated cheese, and
make your omelette.
To Preserve HerbsAll kinds of herbs should be gathered on a dry day, just before, or
while in blossom. Tie them in bundles, and suspend them in a dry, airy
place, with the blossoms downwards. When perfectly dry, wrap the
medicinal ones in paper and keep them from the air. Pick off the leaves
of those which are to be used in cooking, pound and sift them fine, and
keep the powder in bottles, corked up tight.
Dried HerbsWhen you buy a bunch of dried herbs rub the leaves through
a sieve, and bottle them tightly until you need them; tie the stalks
together and save them until you want to make what the French call a
bouquet, for a soup or stew. A bouquet of herbs is made by tying
together a few sprigs of parsley, thyme and two bay-leaves. The
bay-leaves, which have the flavor of laurel, can be bought at any German
grocery, or drug-store, enough to last for a long time for five cents.
Loin Of Veal To Roast With HerbsLard the fillet of a loin of veal; put it into an earthen pan; steep it
three hours with parsley, scallions, a little fennel, mushrooms, a
laurel-leaf, thyme, basil, and two shalots, the whole shred very fine,
salt, whole pepper, a little grated nutmeg, and a little sweet oil. When
it has taken the flavour of the herbs, put it upon the spit, with all
its seasoning, wrapt in two sheets of white paper well buttered; tie it
carefully so as to prevent the herbs falling out, and roast it at a very
slow fire. When it is done take off the paper, and with a knife pick off
all the bits of herbs that stick to the meat and paper, and put them
into a stewpan, with a little gravy, two spoonfuls of verjuice, salt,
whole pepper, and a bit of butter, about as big as a walnut, rolled in
flour. Before you thicken the sauce, melt a little butter; mix it with
the yolk of an egg, and rub the outside of the veal, which should then
be covered with grated bread, and browned with a salamander. Serve it up
with a good sauce under, but not poured over so as to disturb the meat.
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