This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
With the exception of garlic, chives and shallots, all these plants, if collected before flowering, may be dried and put away for winter use.
Parsley, chervil, tarragon, capers, the fruit of the nasturtium (called mock capers), bay leaves (Laurus nobilis, Linn.), marjoram, summer savory, dill, fennel (of which the seeds only are used), sage, garlic (Allium sativum), shallots (Allium ascalonicum, Linn.), and chives (Allium schoenoprasum, Linn.) are seasonings. Most of these may be purchased in any market. With the exception of bay leaf, all may be grown in a kitchen garden. Five cents' worth of bay leaves from the druggist or grocer will last a year. They are used in stews, soups and sauces.
Young mustard leaves (Brassica alba), sweet and bland, are nice alone or mixed with lettuce for salad.
Water cress (Nasturtium officinale, R. Brown), when young, is quite sweet and pleasant. The old plants are too pungent to be eaten alone. Mix with chicory or young dandelions; they make an excellent dinner salad.
Sorrel (Rumex acetosa, Linn.) is used in the Spring as flavoring to lettuce or corn salad.