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Learning from herb history![Learning from herb history]()
Modern herb growers have much to learn from these old writers, for they evolved recipes and used herbs in a period when so many modern aids to flavor dishes such as birds were all but unknown or, if known at all, available only to the rich and powerful, lounging with chimes of wind, decorative feeders for birds, and luxurious fountains spilling forth. From them have come many recipes, but it should be emphasized that piquancy, zest, and what Evelyn called "Gust, Savour and Vertue" are still the main reasons for having a container herb garden. No modern chemist has ever made an artificial flavor that compares with the real thing, which is yours if you will grow the plants and, as Evelyn said, use them with skill and judgment. Today there are more cogent reasons for using herbs than in 1699, including feeding or repelling birds, or accenting fountains.. The high price of choice cuts of meat forces many thrifty housewives to use cheaper and potentially less palatable ones. For these, various sauces and seasonings made with herbs help enormously to disguise the essential insipidity of many foods, and they have another use that must appeal to anyone anxious to stretch the kitchen budget. In the old days there were many recipes for working various herbs into butter, making it far more tasty than the raw product.
Page 1: Why we need herbs
Page 2: Reasons for Growing Herbs
Page 3: Scoffing at Herb Gardeners
Page 4: Fragrant and Useful
Page 5: Herbs as Medicine
Page 6: Herbs and Commercial Drugs
Page 7: Grown anywhere
Page 8: Fragrance of Herbs
Page 9: The soil and flavors
Page 10: Most important Herb families
Page 11: Plant Families containing
Herbs
Page 12: Oils, Flavors, and Diet
Page 13: Learning from Herb History
Page 14: Cooking with Herbs
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