Culinary Herbs

<p>CONTENTS</p><p><br></p><p>Preface</p><p>Culinary Herbs </p><p>A Dinner of Herbs </p><p>Culinary Herbs Defined </p><p>History </p><p>Production of New Varieties </p><p>Status and Uses </p><p>Notable Instance of Uses  </p><p>Methods of Curing  </p><p>Drying and Storing  </p><p>Herbs as Garnishes  </p><p>Propagation Seeds  </p><p>Cuttings  </p><p>Layers  </p><p>Division  </p><p>Transplanting  </p><p>Implements  </p><p>Location of Herb Garden  </p><p>The Soil and Its Preparation  </p><p>Cultivation  </p><p>Double Cropping  </p><p>Herb Relationships  </p><p><br></p><p>The Herb List</p><p>              </p><p>Angelica  </p><p>Anise  </p><p>Balm  </p><p>Basil  </p><p>Borage  </p><p>Caraway  </p><p>Catnip  </p><p>Chervil  </p><p>Chives  </p><p>Clary  </p><p>Coriander  </p><p>Cumin  </p><p>Dill  </p><p>Fennel  </p><p>Finocchio  </p><p>Fennel Flower  </p><p>Hoarhound  </p><p>Hyssop  </p><p>Lavender  </p><p>Lovage  </p><p>Marigold  </p><p>Marjoram  </p><p>Mint  </p><p>Parsley  </p><p>Pennyroyal  </p><p>Peppermint  </p><p>Rosemary  </p><p>Rue  </p><p>Sage  </p><p>Samphire  </p><p>Savory Summer  </p><p>Savory Winter  </p><p>Southernwood  </p><p>Tansy  </p><p>Tarragon  </p><p>Thyme  </p><p><br></p><p>...If this book shall instill or awaken in its readers the wholesome though cupboard love that the culinary herbs deserve both as permanent residents of the garden and as masters of the kitchen it will have accomplished the object for which it was written.</p><p>M. G. Kains</p><p>New York 1912</p><p><br></p>