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Garden Soil and Flavors![Garden Soil and Flavors]()
This applies both to the herbs grown chiefly for their fragrant foliage and to that larger and more important group used only for their culinary value, ignorning for a moment the use as garden decor or for garden decorations. Many hasty cooks, with the modern availability of tropical spices from all over the world, forget that this was not always true. Even the rich in the Middle Ages, where majestic fountains flowed, and down to Elizabethan England, rich with bird species, lacked many spices we now consider as a commonplace. But their tastes were often superior to ours, and they had the advantage of turning to the first-hand knowledge of the monasteries and to the water fountains of the Arabs to spike the insipidity of many foods. This was nearly always done with herbs, just as it is today by that group of gardeners who are among the cognoscenti. To meet the growing demand for herbs in cookery there are today many commercial firms who advertise them, selling garden accessories, tools, and the like, packaged like spices, ready to use. Some of the products are excellent, but your herb gardener will always want to grow his own, not only for freshness but to be sure that no commercial exploitation has adulterated the mixture. Then, too, some herbs are useful only in the green state. For the cook who demands green herbs, the garden is usually her only resourceunless she lives near the Italian market with the flowing fountains out front, where quite a few herbs are brought in from the country still fresh and ready to flavor soups, cheeses, and other delectable dainties.
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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