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"When it comes to a dessert I am afraid you will have to go outside of
herbs. You can take a cream cheese and work into it with a silver knife
any of these herbs, or any two of them that agree with it well, and
serve it with toasted crackers, or you can toast your crackers with
common cheese, grating above it sage and thyme."

Whether this "dinner of herbs" appeals to the reader or not, I venture
to say that no housewife who has ever stuffed a Thanksgiving turkey, a
Christmas goose or ducks or chickens with home-grown, home-prepared
herbs, either fresh or dried, will ever after be willing to buy the
paper packages or tin cans of semi-inodorous, prehistoric dust which
masquerades equally well as "fresh" sage, summer savory, thyme or
something else, the only apparent difference being the label.

To learn to value herbs at their true worth one should grow them. Then
every visitor to the garden will be reminded of some quotation from the
Bible, or Shakespeare or some other repository of interesting thoughts;
for since herbs have been loved as long as the race has lived on the
earth, literature is full of references to facts and fancies concerning
them. Thus the herb garden will become the nucleus around which cluster
hoary legends, gems of verse and lilts of song, and where one almost
stoops to remove his shoes, for

"The wisdom of the ages
Blooms anew among the sages."

CULINARY HERBS DEFINED

It may be said that sweet or culinary herbs are those annual, biennial
or perennial plants whose green parts, tender roots or ripe seeds have
an aromatic flavor and fragrance, due either to a volatile oil or to
other chemically named substances peculiar to the individual species.
Since many of them have pleasing odors they have been called sweet, and
since they have been long used in cookery to add their characteristic
flavors to soups, stews, dressings, sauces and salads, they are
popularly called culinary. This last designation is less happy than the
former, since many other herbs, such as cabbage, spinach, kale,
dandelion and collards, are also culinary herbs. These vegetables are,
however, probably more widely known as potherbs or greens.

HISTORY

It seems probable that many of the flavoring herbs now in use were
similarly employed before the erection of the pyramids and also that
many then popular no longer appear in modern lists of esculents. Of
course, this statemen