Culinary Herbs

Culinary Herbs
Their Cultivation Harvesting Curing and Uses

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Culinary Herbs by M. G. Kains

Published:

1912

Pages:

100

Downloads:

9,618

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Culinary Herbs
Their Cultivation Harvesting Curing and Uses

By

0
(0 Reviews)

Book Excerpt

lavors that made us forget "our manners"?

But sweet herbs may be made to serve another pleasing, an æsthetic purpose. Many of them may be used for ornament. A bouquet of the pale pink blossoms of thyme and the delicate flowers of marjoram, the fragrant sprigs of lemon balm mixed with the bright yellow umbels of sweet fennel, the finely divided leaves of rue and the long glassy ones of bergamot, is not only novel in appearance but in odor. In sweetness it excels even sweet peas and roses. Mixed with the brilliant red berries of barberry and multiflora rose, and the dark-green branches of the hardy thyme, which continues fresh and sweet through the year, a handsome and lasting bouquet may be made for a midwinter table decoration, a fragrant reminder of Shakespeare's lines in "A Winter's Tale":

"Here's flowers for you;
Hot lavender, mints, savory, marjoram;
The marigold, that goes to bed wi' the sun
And with him rises weeping."

The rare aroma of sweet marjoram reminds so ma

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