M. G. Kains

Culinary Herbs M. G. Kains

CONTENTS




Preface

Culinary Herbs

A Dinner of Herbs

Culinary Herbs Defined

History

Production of New Varieties

Status and Uses

Notable Instance of Uses

Methods of Curing

Drying and Storing

Herbs as Garnishes

Propagation, Seeds

Cuttings

Layers

Division

Transplanting

Implements

Location of Herb Garden

The Soil and Its Preparation

Cultivation

Double Cropping

Herb Relationships




The Herb List



Angelica

Anise

Balm

Basil

Borage

Caraway

Catnip

Chervil

Chives

Clary

Coriander

Cumin

Dill

Fennel

Finocchio

Fennel Flower

Hoarhound

Hyssop

Lavender

Lovage

Marigold

Marjoram

Mint

Parsley

Pennyroyal

Peppermint

Rosemary

Rue

Sage

Samphire

Savory, Summer

Savory, Winter

Southernwood

Tansy

Tarragon

Thyme




... 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.

M. G. Kains

New York, 1912