Herbs, the Uses of Sweet and Pot.
ANGELICA. – A biennial. Leaves and stalks are eaten raw or boiled; the seeds are aromatic, and used to flavour spirits.
ANISE. – Leaves used for garnishing, and for seasoning, like fennel; the seeds are medicinal.
BALM. – A hardy perennial. Makes a useful tea and wine for fevers.
BASIL, Sweet and Bush. – Half-hardy annuals. The leaves and tops of the shoots, on account of their clove-like flavour, are used for seasoning soups and introduced into salads.
BORAGE. – Hardy annual. Used for salads and garnishing, and as an ingredient in cool drinks; excellent also for bees.
CHAMOMILE. – A hardy perennial. Flowers used medicinally.
CARAWAY. – A biennial. Leaves used in soups, and the seeds in confectionery and medicine.
CHERVIL. – An annual. Useful for salads.
CHIVES. – Hardy perennial. The young tops used to flavour soups, etc.
CORIANDER. – A hardy annual. Cultivated for garnishing.
DILL. – A hardy perennial. Leaves used in soups and sauces, also in pickles.
FENNEL. – Hardy perennial. Used in salads and in fish sauce, also for garnishing dishes.
HOREHOUND. – Hardy perennial. Leaves and young shoots used for making a beverage for coughs.
HYSSOP. – Hardy evergreen shrub. Leaves and young shoots used for making tea; also as a pot herb.
LAVENDER. – Hardy perennial. Cultivated for its flowers, for the distillation of lavender water, for flavouring sauces, and for medicinal purposes.
MARIGOLD, Pot. – Hardy annual. Flowers used in soups.
MARJORAM, Sweet or Knotted, and Pot. – Hardy annuals. Aromatic and sweet flavour. Used for stuffings and as a pot herb; leaves dried for winter use.
RAMPION. – Hardy perennial. Roots used as a radish; they have a nutty flavour.
ROSEMARY. – Hardy ornamental shrub. Sprigs used for garnishing and the leaves in drink.
RUE. – Hardy evergreen shrub. Leaves used for medicinal drinks; useful for poultry with croup.
SAGE. – Hardy perennial. Decoction of leaves drank as tea; used also for stuffing, meats, and sauces.
SAVORY, Summer. – Hardy annual. Used for flavouring soups and salads.
SAVORY, Winter. – Hardy evergreen shrub. Its aromatic flavour makes it valuable as a pot herb.
SCURVY GRASS. – The small leaves are eaten as watercress.
SKIRRET. – Hardy perennial. Sweet, white, and pleasant; the tubers are boiled and served up with butter.
SORREL, Broad-Leaved. – Hardy perennial. Imparts an acid flavour to salads and soups.
THYME, Broad-Leaved. – Hardy perennial. Young leaves and tops used for stuffing, also in soups and sauces.
TARRAGON. – Hardy perennial. For flavouring vinegar; also used in salads, soups, and pickles.
WORMWOOD. – A hardy shrub. Beneficial to horses and poultry, and is used for medical purposes.
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