CULINARY HERBS: THEIR CULTIVATION HARVESTING CURING AND USES TEXT

would be objectionable, and both these and the decoctions impart a somewhat inferior flavor to such dishes. Since herbs cannot, however, always be obtained throughout the year, unless they are grown in window boxes, they are infused or dried. Both infusing and drying are similar processes in themselves, but for best results they are dependent upon the observance of a few simple rules. No matter in what condition or for what purpose they are to be used the flavors of foliage herbs are invariably best in well-developed leaves and shoots still in full vigor of growth. With respect to the plant as a whole, these flavors are most abundant and pleasant just before the flowers appear. And since they are generally due to essential oils, which are quickly dissipated by heat, they are more abundant in the morning than after the sun has reached the zenith. As a general rule, therefore, best results with foliage herbs, especially those to be used for drying and infusing, may be secured when the plants seem ready to flower, the harvest being made as soon as the dew has dried and before the day has become very warm. The leaves of parsley, however, may be gathered as soon as they attain that deep green characteristic of the mature leaf; and since the leaves are produced continuously for many weeks, the mature ones may be removed every week or so, a process which encourages the further production of foliage and postpones the appearance of the flowering stem. To make good infusions the freshly gathered, clean foliage should be liberally packed in stoppered jars, covered with the choicest vinegar, and the jars kept closed. In a week or two the fluid will be ready for use, but in using it, trials must be made to ascertain its strength and the quantity necessary to use. Usually only the clear liquid is employed; sometimes, however, as with mint, the leaves are very finely minced before being bottled and both liquid and particles employed. [Illustration: Herb Solution Bottle] Tarragon, mint and the seed herbs, such as dill, are perhaps more often used in ordinary cookery as infusions than otherwise. An objection to decoctions is that the flavor of vinegar is not always desired in a culinary preparation, and neither is that of alcohol or wine, which are sometimes used in the same way as vinegar. DRYING AND STORING When only a small quantity of an herb is to be dried, the old plan of hanging loose bunches from the ceiling of a warm, dry attic or a kitchen will answer. Better, perhaps, is the use of trays covered with clean, stout manilla paper upon which thin layers of the leaves are spread. These are placed either in hot sunlight or in the warm kitchen where warm air circulates freely. They must be turned once a day until all the moisture has been evaporated from the leaves and the softer, more delicate parts have become crisp. Then they may be crunched and crumbled between the hands, the stalks and the hard parts rejected and the powder placed in air-tight glass or earthenware jars or metal cans, and stored in a cool place. If there be the slightest trace of moisture in the powder, it should be still further dried to insure against mold. Prior to any drying process the cut leaves and stems should be thoroughly washed, to get rid of any trace of dirt. Before being dried as noted above, the water should all be allowed to evaporate. Evaporation may be hastened by exposing the herbs to a breeze in a shallow, loose basket, a wire tray or upon a table. While damp there is little danger of their being blown away. As they dry, however, the current of air should be more gentle. The practice of storing powdered herbs in paper or pasteboard packages is bad, since the delicate oils readily diffuse through the paper and sooner or later the material becomes as valueless for flavoring purposes as ordinary hay or straw. This loss of flavor is particularly noticeable with sage, which is one of the easiest herbs to spoil by bad management. Even when kept in air-tight glass or tin receptacles, as recommended, it generally becomes useless before the end of two years. [Illustration: Paper Sacks of Dried Herbs for Home Use] When large quantities of herbs are to be cured a fruit evaporator may be employed, the herbs being spread thinly upon wire-bottomed trays so that an ample current of air may pass through them. Care must be taken to keep the temperature inside the machine below 120 degrees. The greatest efficiency can be secured by placing the trays of most recently gathered herbs at the top, the partially dried ones being lowered to positions nearer the source of heat. In this way the fresh, dry, warm air comes in contact first with the herbs most nearly dried, removes the last vestige of moisture from them and after passing through the intervening trays comes to those most recently gathered. [Illustration: Hand Cultivator and Scarifier] Unless the evaporator be fitted with some mechanism which will permit all the trays to be lowered simultaneously, the work of changing the trays may seem too irksome to be warranted. But where no changes of trays are made, greater care must be given to the bottom trays because they will dry out faster than those at the top. Indeed in such cases, after the apparatus is full, it becomes almost essential to move the trays lower, because if fresh green herbs, particularly those which are somewhat wet, be placed at the bottom of the series, the air will become so charged with moisture from them that the upper layers may for a time actually absorb this moisture and thus take longer to dry. Besides this, they will surely lose some of their flavoring ingredients--the very things which it is desired to save. No effort should be made to hasten the drying process by increasing the temperature, since this is likely to result as just mentioned. A personal experience may teach the reader a lesson. I once had a large amount of parsley to cure and thought to expedite matters by using the oven of a gas stove. Suffice it to tell that the whole quantity was ruined, not a pinch was saved. In spite of the closest regulation the heat grew too great and the flavor was literally cooked out of the leaves. The delicate oil saturated everything in the house, and for a week or more the whole place smelled as if chicken fricassee was being made upon a wholesale plan. Except as garnishes, herbs are probably more frequently used in a dry state than in all other ways put together. Perhaps this is because the method of preparing them seems simpler than that of infusion, because large quantities may be kept in small spaces, and because they can be used for every purpose that the fresh plants or the decoctions can be employed. In general, however, they are called into requisition principally in dressings, soups, stews and sauces in which their particles are not considered objectionable. If clear sauces or soups are desired, the dried herbs may still be used to impart the flavor, their particles being removed by straining. The method of preparing dill, anise, caraway and other herbs whose seed is used, differs from that employed with the foliage herbs mainly in the ripeness of the plants. These must be gathered as soon as they show signs of maturity but before the seeds are ready to drop from them. In all this work especial care must be paid to the details of cleaning. For a pleasing appearance the seed heads must be gathered before they become the least bit weather-beaten. This is as essential as to have the seed ripe. Next, the seed must be perfectly clean, free from chaff, bits of broken stems and other debris. Much depends upon the manner of handling as well as upon harvesting. Care must be taken in threshing to avoid bruising the seeds, particularly the oily ones, by pounding too hard or by tramping upon them. Threshing should never be done in damp weather; always when the air is very dry. In clear weather after the dew has disappeared the approximately ripe plants or seed heads must be harvested and spread thinly--never packed firmly--upon stout cloth such as ticking, sailcloth, or factory cotton. A warm, open shed where the air circulates freely is an admirable place, since the natural temperature of the air is sufficient in the case of seeds to bring about good results. Usually in less than a week the tops will have become dry enough to be beaten out with a light flail or a rod. In this operation great care must be taken to avoid bruising or otherwise injuring the seed. The beating should therefore be done in a sheet spread upon a lawn or at least upon short grass. The force of the blows will thus be lessened and bruising avoided. For cleaning herb seeds sieves in all sizes from No. 2 to No. 40 are needed. The sizes represent various finenesses of mesh. All above No. 8 should be of brass wire, because brass is considerably more durable and less likely to rust than iron. The cloths upon which the herbs are spread should be as large as the floor upon which the threshing is to be done except when the floor is without cracks, but it is more convenient to use cloths always, because they facilitate handling and temporary storing. Light cotton duck is perhaps best, but the weave must be close. A convenient size is 10 x 10 feet. After the stalks have been removed the seed should be allowed to remain for several days longer in a very thin layer--the thinner the better--and turned every day to remove the last vestige of moisture. It will be even better still to have the drying sheet suspended so air may circulate below as well as above the seed. Not less than a week for the smallest seeds and double that time for the larger ones is necessary. To avoid loss or injury it is imperative that the seed be dry before it is put in the storage packages. Of course, if infusions are to be made all this is unnecessary; the seed may be put in the liquor as soon as the broken stems, etc. are removed subsequent to threshing. HERBS AS GARNISHES As garnishes several of the culinary herbs are especially valuable. This is particularly true of parsley, which is probably more widely used than any other plant, its only close rivals being watercress and lettuce, which, however, are generally inferior to it in delicacy of tint and form of foliage, the two cardinal virtues of a garnish. Parsley varieties belong to three principal groups, based upon the form of the foliage: (1) Plain varieties, in which the leaves are nearly as they are in nature; (2) moss-curled varieties in which they are curiously and pleasingly contorted; and (3) fern leaved, in which the foliage is not curled, but much divided into threadlike parts. The moss-curled varieties are far more popular than the other two groups put together and are the only ones used especially as garnishes with meat dishes in the hotels and restaurants of the large cities. The plain-leaved sorts cannot be compared in any way except in flavor with the varieties of the other groups. But the fern-leaved kinds, which unfortunately have not become commercially well known, surpass even the finest varieties of the moss-curled group, not only in their exquisite and delicate form, but in their remarkably rich, dark-green coloring and blending of light and shade. But the mere fact that these varieties are not known in the cities should not preclude their popularity in suburban and town gardens and in the country, where every householder is monarch of his own soil and can satisfy very many æsthetic and gustatory desires without reference to market dictum, that bane alike of the market gardener and his customer. Several other herbs--tansy, savory, thyme, marjoram, basil, and balm--make pretty garnishes, but since they are not usually considered so pleasant to nibble at, they are rarely used. The pleasing effect of any garnish may be heightened by adding here and there a few herb flowers such as thyme or savory. Other flowers may be used in the same way; for instance, nasturtium. There is no reason why herbs so used should not be employed several times over, and afterwards dried or bottled in vinegar if they be free from gravy, oils, fats, etc., and if in sufficient quantity to make such a use worth while. Other pretty garnishes which are easily obtained are corn salad, peppergrass, mustard, fennel, and young leaves of carrot. But surpassing all these in pleasing and novel effects are the curled, pink, red and white-leaved varieties of chicory and nasturtium flowers alone or resting upon parsley or other delicate foliage. So much by way of digression. PROPAGATION SEEDS [Illustration: Flat of Seedlings Ready to Be Transplanted] Most herbs may be readily propagated by means of seeds. Some, however, such as tarragon, which does not produce seed, and several other perennial kinds, are propagated by division, layers, or cuttings. In general, propagation by means of seed is considered most satisfactory. Since the seeds in many instances are small or are slow to germinate, they are usually sown in shallow boxes or seed pans. When the seedlings are large enough to be handled they are transplanted to small pots or somewhat deeper flats or boxes, a couple of inches being allowed between the plants. When conditions are favorable in the garden; that is, when the soil is moist and warm and the season has become settled, the plantlets may be removed to permanent quarters. If the seed be sown out of doors, it is a good practice to sow a few radish seeds in the same row with the herb seeds, particularly if these latter take a long time to germinate or are very small, as marjoram, savory and thyme. The variety of radish chosen should be a turnip-rooted sort of exceedingly rapid growth, and with few and small leaves. The radishes serve to mark the rows and thus enable cultivation to commence much earlier than if the herbs were sown alone. They should be pulled early--the earlier the better after the herb plantlets appear. Never should the radishes be allowed to crowd the herbs. By the narration of a little incident, I may illustrate the necessity of sowing these radish seeds thinly. Having explained to some juvenile gardeners that the radish seeds should be dropped so far apart among the other seeds that they would look lonesome in the bottoms of the rows--not more than six seeds to the foot--and having illustrated my meaning by sowing a row myself, I let each one take his turn at sowing. While I watched them all went well. But, alas, for precept and example! To judge by the general result after the plants were up, the seedsman might justifiably have guaranteed the seed to germinate about 500 per cent, because each boy declared that _he_ sowed _his_ rows thinly. Nevertheless, there was a stand of radishes that would have gladdened the heart of a lawn maker! The rows looked like regiments drawn up in close order and not, as was desired, merely lines of scattered skirmishers. In many places there were more than 100 to the foot! Fortunately the variety was a quick-maturing kind and the crop, for such it became, was harvested before any damage was done the slow-appearing seedlings, whose positions the radishes were intended to indicate. CUTTINGS [Illustration: Glass-Covered Propagating Box] No herbs are so easy to propagate by means of cuttings as spearmint, peppermint, and their relatives which have underground stems. Every joint of these stems will produce a new plant if placed in somewhat moist soil. Often, however, this ability is a disadvantage, because the plants are prone to spread and become a nuisance unless watched. Hence such plants should be placed where they will not have their roots cut by tools used close to them. When they seem to be extending, their borders should be trimmed with a sharp spade pushed vertically full depth into the soil and all the earth beyond the clump thus restricted should be shaken out with a garden fork and the cut pieces of mint removed. Further, the forked-over ground should be hoed every week during the remainder of the season, to destroy lurking plantlets. The other perennial and biennial herbs may be readily propagated by means of stem cuttings or "slips," which are generally as easy to manage as verbenas, geraniums and other "house plants." The cuttings may be made of either fully ripened wood of the preceding or the current season, or they may be of firm, not succulent green stems. After trimming off all but a few of the upper leaves, which should be clipped to reduce transpiration, the cuttings--never more than 4 or 5 inches long--should be plunged nearly full depth in well-shaded, rather light, porous, well-drained loam where they should remain undisturbed until they show evidences of growth. Then they may be transplanted. While in the cutting bed they must never be allowed to become dry. This is especially true of greenwood cuttings made during the summer. These should always have the coolest, shadiest corner in the garden. The cuttings taken in the spring should be set in the garden as soon as rooted; but the summer cuttings, especially if taken late, should generally be left in their beds until the following spring. They may, however, be removed for winter use to window boxes or the greenhouse benches. [Illustration: Flower Pot Propagating Bed] Often the plants grown in window boxes may supply the early cuttings, which may be rooted in the house. Where a greenhouse is available, a few plants may be transplanted in autumn either from the garden or from the bed of summer cuttings just mentioned, kept in a rather cool temperature during the winter and drawn upon for cuttings as the stems become sufficiently mature. The rooting may take place in a regular cutting bench, or it may occur in the soil out of doors, the plantlets being transplanted to pots as soon as they have rooted well. If a large number of plants is desired, a hotbed may be called into requisition in early spring and the plants hardened off in cold frames as the season advances. Hardening off is essential with all plants grown under glass for outdoor planting, because unless the plants be inured to outside temperatures before being placed in the open ground, they will probably suffer a check, if they do not succumb wholly to the unaccustomed conditions. If well managed they should be injured not at all. LAYERS Several of the perennial herbs, such as sage, savory, and thyme, may be easily propagated by means of layers, the stems being pegged down and covered lightly with earth. If the moisture and the temperature be favorable, roots should be formed in three or four weeks and the stem separated from the parent and planted. Often there may be several branches upon the stem, and each of these may be used as a new plantlet provided it has some roots or a rooted part of the main stem attached to it. By this method I have obtained nearly 100 rooted plants from a single specimen of Holt's Mammoth sage grown in a greenhouse. And from the same plant at the same time I have taken more than 100 cuttings. This is not an exceptional feat with this variety, the plants of which are very branchy and often exceed a yard in diameter. Layering is probably the simplest and most satisfactory method of artificial propagation under ordinary conditions, since the stems are almost sure to take root if undisturbed long enough; and since rooted plants can hardly fail to grow if properly transplanted. Then, too, less apparent time is taken than with plants grown from cuttings and far less than with those grown from seed. In other words, they generally produce a crop sooner than the plants obtained by the other methods set in operation at the same time. DIVISION Division of the clumps of such herbs as mint is often practiced, a sharp spade or a lawn edger being used to cut the clump into pieces about 6 inches square. The squares are then placed in new quarters and packed firmly in place with soil. This method is, however, the least