vulgarly called its beard — three long pendant
leaflets of the involucrimi. The timid may
shun all risk of mistake by cultivating only
the curled variety. This last, it may be
remarked, makes the prettiest garnish." The
leaves of the common plain-leaved parsley and
the curled-leaved are used as pot-herbs all the
year round ; they are also used for garnishing.
The broad-leaved sort has a large white carrot-
shaped root, which is drawn in autumn and
winter, like j)arsnips, for the table.
Purslane. — ■ An annual plant, a native of
America. It wa3 introduced into England in
1652. The young shoots and succulent leaves
of the purslane are considered cooling, and are
used in spring and summer in salads, and also
as pot-herbs and pickles. Purslane is not so
much in demand now as it used to bo.
Tarragon. — A perennial plant, a native of
Siberia, cultivated in England since the middle
of the sixteenth century. The smell of tar-
ragon is fragrant, and it has an aromatic taste.
The leaves and tender tips form an ingredient
in pickles. A pleasant flsh sauce is made by
simply infusing the plant in vinegar. "In
France it is employed, on account of its
agreeable pungency, to correct the coldness of
salad herbs ; it is also put in soups and other
compositions."
The following directions for drjdng and
preserving pot-herbs are from the pen of a
celebrated herbalist : — "It is very important to
those who are not in the constant habit of
attending the markets to know when the
various seasons commence for purchasing sweet
herbs. All vegetables are in the highest state
of perfection, and fullest of juice and flavour,
just before they begin to flower; the first and
last crop have neither the fine flavour nor the
perfume of those which are gathered in the
height of the season ; that is, when the greater
part of the crop of e ich species is ripe. Take
care that they are gathered on a dry day, by
which means they wiU have a better colour
when di'ied. Cleanse your herbs well from
dirt and dust, cut off the roots; separate the
bunches into smaller ones, and dry them by the
heat of a stove, or in a Dutch oven before a
common fire, in such quantities at a time that
the process may be speedily finished, i.e., ' kill
'em quick,' says a great botanist ; by this means
their flavour will be best preserved. There
can be no doubt of the propriety of drj-ing
herbs, &c., hastily by the aid of artificial heat,
rather than by the heat of the sun. The only
caution requisite is to avoid burning, and of
this a sufficient test is afforded by the preserva-
tion of the colour." The common custom is,
when they are perfectly dried, to put them into
bags, and hang them up to the roof of a kitchen,
or lay them in a drj^ place ; but a better method
is to pick oft' the leaves from the stalks, to rub
them over a hair sieve so as to extract the dust
which generally adheres to them, particularly
those which are purchased with the roots on,
and to put them in wide-mouthed bottles
(taking care that they are quite dry), and if
well stopped the aroma of the herb will bo
preserved. Another plan is to infuse the herbs
in as much spirit, vinegar, or wine, as will
cover them, and after ten or twelve days to
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Page 1347
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
vulgarly called its beard — three long pendant leaflets of the involucrimi. The timid may shun all risk of mistake by cultivating only the curled variety. This last, it may be remarked, makes the prettiest garnish." The leaves of the common plain-leaved parsley and the curled-leaved are used as pot-herbs all the year round ; they are also used for garnishing. The broad-leaved sort has a large white carrotshaped root, which is drawn in autumn and winter, like j)arsnips, for the table.
Purslane. — ■ An annual plant, a native of America. It was introduced into England in 1652. The young shoots and succulent leaves of the purslane are considered cooling, and are used in spring and summer in salads, and also as pot-herbs and pickles. Purslane is not so much in demand now as it used to be.
Tarragon. — A perennial plant, a native of Siberia, cultivated in England since the middle of the sixteenth century. The smell of tarragon is fragrant, and it has an aromatic taste. The leaves and tender tips form an ingredient in pickles. A pleasant flsh sauce is made by simply infusing the plant in vinegar. "In France it is employed, on account of its agreeable pungency, to correct the coldness of salad herbs ; it is also put in soups and other compositions."
The following directions for drying and preserving pot-herbs are from the pen of a celebrated herbalist : — "It is very important to those who are not in the constant habit of attending the markets to know when the various seasons commence for purchasing sweet herbs. All vegetables are in the highest state of perfection, and fullest of juice and flavour, just before they begin to flower; the first and last crop have neither the fine flavour nor the perfume of those which are gathered in the height of the season ; that is, when the greater part of the crop of e ich species is ripe. Take care that they are gathered on a dry day, by which means they wiU have a better colour when dried. Cleanse your herbs well from dirt and dust, cut off the roots; separate the bunches into smaller ones, and dry them by the heat of a stove, or in a Dutch oven before a common fire, in such quantities at a time that the process may be speedily finished, i.e., ' kill 'em quick,' says a great botanist ; by this means their flavour will be best preserved. There can be no doubt of the propriety of drying herbs, &c., hastily by the aid of artificial heat, rather than by the heat of the sun. The only caution requisite is to avoid burning, and of this a sufficient test is afforded by the preservation of the colour." The common custom is, when they are perfectly dried, to put them into bags, and hang them up to the roof of a kitchen, or lay them in a dry place ; but a better method is to pick oft' the leaves from the stalks, to rub them over a hair sieve so as to extract the dust which generally adheres to them, particularly those which are purchased with the roots on, and to put them in wide-mouthed bottles (taking care that they are quite dry), and if well stopped the aroma of the herb will be preserved. Another plan is to infuse the herbs in as much spirit, vinegar, or wine, as will cover them, and after ten or twelve days to
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