HERBS

A great variety of plants belong under this heading and their uses are very numerous--(1) as vegetables, (2) for flavoring soaps, sauces and pickles, (3) to make herb or medicinal teas, etc. Those used principally as vegetables are frequently termed Pot Herbs, or are designated by the still wider title of "greens." Those employed chiefly for flavoring purposes--the varieties particularly considered in this article--are generally known as Sweet Herbs. Among the most popular types are Basil, Bay-leaf, Chervil, Dill, Marjoram, Mint, Parsley, Sage, Savory, Tarragon and Thyme. All of these, and a number of others of less common use, are described in their alphabetical positions. A "bouquet" or "faggot" of herbs is a bunch tied together for ready sale.

Dried Sweet and Medicinal Herbs, both whole and ground, are largely prepared by such farming communities as the Shakers. They are sold chiefly in cans or packages, in the latter case being first pressed into cakes of various sizes, principally 1-oz. and 1/2-lb. and then securely wrapped. They should be kept in a dry place as they readily absorb moisture and become moldy.