If you want to be considered a good
cook do not be afraid of savories or, as
they are usually designated, “Herbs”.
This distinguishes them from vegetables
which are eaten as foods not as flavor-
ings, although some of the leafy herbs
can be cooked and eaten like spinach.
Their use is as old as time, many being
mentioned in the Bible. Many can be
grown in Canadian gardens from seed.
Every garden should have its herb corner
as the fresher they are the more delight-
ful the taste. Some I have bought in tins
smell and taste like the sweepings from
the barn floor! Did you ever eat fresh
garlic from the garden? If not you just
don't know garlic. A few leaves of fresh
thyme sage, mint or marjoram give a
wonderful lift to a tossed salad, in fact
most any herb can be used that way.
If you have one of those husbands who
abhors anything new, just don’t tell him
of your culinary experiments. Let him
wonder about your new ability. The fol-
lowing is a list of both the well known
and the less used varieties with some of
their uses. —Lena Peck.

MUSTARD:—The seeds of this plant
are well known for use in pickling and
when ground are used as a condiment in
most countries.

CARDAMON:— These seeds are the
white pods found in pickling spices. They
are of no taste unless the pods are re-
moved and the seeds ground. Then they
have both aroma and a delectable taste.
Try them in your next bread and butter
pickles or add them to a french dressing.

CARAWAY:— These seeds were old-
fashioned when I was young. Well known
in English pound cakes and as trimmings.
They are good in rye bread. Try them in
cooked cabbage.

DILL:—These seeds are not only good
to flavor cucumbers, they are an excel-
lent addition to fish sauces, added to
mayonnaise and lemon juice. Chop or
crush them before adding.

SESAME:—These seeds have a nutty
flavor and are more used in the Orient
than here but are used on the outside
of bread and buns.

erbs

( 23 )

POPPY:—These seeds have no opium.
That is from the unripe pods. They are
used more in Europe to flavor cakes and
buns.

HOREHOUND:—The juice from these
leaves is used to flavor candy. It is said
to have medicinal value for coughs and
sore throats.

HORSERADISH: — The roots of this
pungent plant are ground and used with
meats. Did you ever try mixing it with
equal parts of whipped cream.

ROSE GERANIUM:— The _ aromatic
leaves of this pot plant add a delightful
taste when cooked on the bottom of a
layer or sponge cake. Try a leaf in a
jar of jelly.

NASTURTIUM:—A few leaves make a
pleasant addition to a tossed salad. The
unripe seeds can be used instead of
capers.

CATNIP:—I don’t know why I am in-
cluding this herb except that it is be-
loved by cats, driving even lions and
tigers into a frenzy of delight.

SAFFRON:—Perhaps this is more cor-
rectly a spice being the pollen from a
species of Mediterranean crocus. It is
rather in disrepute because some bakers
added a bit instead of eggs!

SAGE:—The leaves of a_ well-known
perennial. Used in stuffings for pork,
duckling, etc. It is used as a flavoring
for cheeses and is good in mashed
potatoes.

THYME:—A perennial with aromatic
leaves. Used in stuffings and in Italian
sauces. Try it with new beets.

SAVORY: —This is an annual easily
grown. Tastes best if picked and dried
just as it comes into bloom. This holds
with most herbs. Used in stuffings for
meats and poultry. Try it with scrambled
eggs.

MARJORAM:—We use the leaves of
this excellent herb in all stuffings. It is
excellent with fish. Try a trace with
spinach.

OREGANO:—This, to us, is a newer
member of the herb family. It is called
for in spaghetti sauces, pizzas, etc. Can
be used wherever dressing herbs are
called for.