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Sweet Herbs

The sweet herbs most frequently used in cookery are parsley, thyme, marjoram, sage, basil, savory, and mint. When they are not stored for use they may be purchased of the herbalist or greengrocer, or they may be bought dried and in bottles of the grocer or Italian warehouseman. When it is recommended that a bunch of sweet herbs is to be used, it is to be understood that a handful of parsley, a sprig of thyme, and a bay-leaf are to be taken. To these a bunch of sweet marjoram and a little piece of garlic about the size of a pea may be added. When these ingredients are to be stewed in soups or sauces they should be tied securely in a bunch with the parsley outside. When thus fastened together they are often spoken of as a fagot or a bouquet garni. A properly-made fagot is about three inches long.