VEGETABLES
Beet: Tarragon, caraway, coriander, and sweet marjoram.
Cabbage: Caraway and fennel.
Carrot: Parsley, tarragon, chives, rosemary.
Onion: Basil, thyme, parsley, celery, and tarragon.
Peas: Thyme, mint, basil, and summer savory.
Potato: Thyme, sweet marjoram, parsley, chives, mint, and basil.
String beans: Rosemary, celery, summer savory, sweet marjoram, and
sage.
Tomato: Red pepper (not the spice), basil, garlic, sage, and sweet
marjoram.
Salads: Almost any herb of which the leaves are used, but they must, of
course, be fresh. Notable ones are borage, chervil and chives,
summer savory, thyme, leek, tarragon, rose geranium, and anise.
Cheeses: Chives, caraway, sesame, cumin, sweet marjoram, anise, basil,
thyme, mint, dill, and sage.
Eggs: Basil, thyme, tarragon (garlic, thyme, and parsley for Eggs in
Hell!).
One dish meals: Sweet marjoram, thyme, coriander, saffron, caraway,
cumin, garlic, pot marjoram, celery, and rosemary.
Rice: Rose geranium, parsley, sweet marjoram, saffron, chives, thyme,
basil, and rosemary.
Bread, pastries, cookies: Anise, caraway, poppy, sesame, fennel, cori-
ander, cumin, saffron, and mint.
Spaghetti, macaroni, etc.: basil, chives, parsley, rosemary, and sweet
marjoram.
Desserts: Anise, sesame, sweet marjoram, mint, and rose geranium.
BEVERAGES
Cold teas, lemonade, etc.: Mint, summer savory, costmary, and rose
geranium.
Hot tea: Sweet marjoram, hyssop, anise, lavender, camomile, costmary,
smint, and eglantine.
Alcoholic:
Old-Fashioned Cocktail: Costmary, but see page 47.
Claret cup: Borage and balm.
Sauterne cup: Mint.
Julep: Mint.
Butter or oleomargarine: Seeds* of coriander, anise and caraway;
leaves of chives.
Vinegar: Tarragon, mint, garlic, caraway, dill and balm.
Final Caution: If you want the family to be converted or
enthusiastic over the use of herbs in cookery, use them sparingly.
Many are strong-tasting, and it is far better strategy to have
people say "How good this is" and wonder what made it so,
than to venture the suggestion, "Isn't this salad divine, flavored
with ... ?" People like dietary surprises, and your herb garden
is your armamentarium for thousands of them. Robert Burns
knew it when he wrote:
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat and we can eat;
Sae let the Lord be thankit.
. In some recipes calling for seeds, these should be bruised or crushed
before mixing. A small stone mortar and pestle make the best equipment for
this, and they are the only ones the herb gardener will need beyond ordinary
kitchen utensils.
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