Herbs
There is a curious classification of gardeners which I have never been able to understand. A certain number of plants are called herbs, and they are divided into Pot-herbs and Sweet-herbs.
Pot-herbs are-parsley, purslane, tarragon, fennel, borage, dill, chervil, horseradish, Indian cress, and marigold. Sweet-herbs are-thyme, sage, savory, clary, mint, marjoram, basil, rosemary, lavender, tansy, and costmary. This list is taken from Loudon's "Encyclopædia of Gardening," and shows the requirements of a modern English kitchen garden, from which it is needless to say that many plants formerly in use, and classed as pot-herbs or sweet-herbs, are omitted. The French have something similar in their list of potagères; but the selection is widely Herring different. In either case the classification is not scientific and will not bear analysis. It represents an old-world arrangement which has passed away.
Pot-herbs from Wild Plants. - Black bryony, charlock, oxtongue, and spotted hawkweed, to be used like turniptops or greens, in spite of the fact that bryony is commonly considered poison. Burdock and willow-herb have their tender shoots boiled and eaten as asparagus. Fat-hen, sea-orach, sea-beet, sow-thistle, and the stinging-nettle may be treated like spinach. Chickweed is said to be remarkably good, and once was common at table. Saucealone, or Jack-by-the-hedge, has a taste of garlic, and has some repute as a pot-herb. Wild rocket is something like mustard, and may be used either as pot-herb or salad.