CULINARY HERBS

In the seasoning of arranged dishes we Americans - individuals, as the French say, "of one sauce" - could well gain an illustration from the case of the English lady who typically thinks of her as kitchen deficient without at least twelve sweet spices, either powdered, or in decoction, or saved in the two ways.

culinaryherbs

A look into a French or a German culinary division would most likely show in excess of a score; yet a cautious pursuit in an American kitchen would seldom uncover as numerous as about six, and in the extraordinary larger part presumably just parsley and sage would be exposed.

However these modest plants have the force of delivering even unpalatable and stale dishes interesting and tempting, and this, as well, for a shockingly minimal price. To be sure, a large portion of them might be filled in a far removed corner of the nursery, or on the other hand on the off chance that no nursery be accessible, in a container of soil upon a bright windowsill - a strategy embraced by numerous outsiders residing in dwellings in New York and Jersey City.

Unquestionably they might be made to add to the joy of residing and, as Solomon pronounces, "better is a supper of spices where love is, than a slowed down bull with dispute."