culinary herbs, cooking, private label rights
Culinary Herbs: Their Cultivation Harvesting Curing and Uses
M. G. Kains
Here is the Table of Contents:
A DINNER OF HERBS
CULINARY HERBS DEFINED
In these days of jaded appetites, condiments and canned goods, how fondly we turn from the dreary monotony of the dainty menu to the memory of the satisfying dishes of our mothers! What made us, like Oliver Twist, ask for more?
To prepare a dinner of herbs in its best estate you should have a bed of seasonings such as our grandmothers had in their gardens, rows of sage, of spicy mint, sweet marjoram, summer savory, fragrant thyme, tarragon, chives and parsley. To these we may add, if we take herbs in the Scriptural sense, nasturtium, and that toothsome esculent, the onion, as well as lettuce. If you wish a dinner of herbs and have not the fresh, the dried will serve, but parsley and mint you can get at most times in the markets, or in country gardens, where they often grow wild.