Herbe. Kruuter.

No. 740. - No garden is complete without a few Herbs for culinary or medicinal purposes, and care should be taken to harvest them properly. This should be done on a dry day, just before they come into full bloom. They should then be dried and packed away closely.

Culture

No. 741. - Sow them in spring in shallow drills, one foot apart, and when well up thin out or transplant them to a proper distance apart.

Fine Herbs For Culinary Purposes

Cooked Fine Herbs

No. 742. - Chop one white onion finely, or use half an onion and half a shallot, as may be required. Put them in a saucepan with a piece of butter, cover the pan, and let them cook slowly, (not letting them get browned.) When they are cooked, add some finely-chopped parsley and some finely-chopped mushrooms (truffles if needed), and let them cook until the moisture is reduced. Then add a spoonful of veal glaze and put it away in an earthen bowl for future use.

Fine Herbs Raw

No. 743. - These comprise parsley, chives, fennel, tarragon, chervil, shallots and onions being used separately or mixed, as may be required.

Duxelle

No. 744. - Prepare Duxelle the same as you would cooked fine herbs, and when cooked add two spoonfuls of reduced Allemande sauce. For a brown Duxelle use a reduced Espagnole sauce.

Fine Herb Sauce

No. 745. - Chop one large onion finely and put it in a saucepan with a piece of butter. Fry it lightly, and then add a handful of finely chopped fresh mushrooms. Cover the saucepan and let them cook until the moisture is reduced. Then add a pint of Allemande or Espagnole sauce, letting it boil slowly for twenty minutes. Then skim it and add some finely chopped parsley.

Dry Herbs

No. 746. - These are Herbs that have been cut and dried. Some are used whole, while with others only the leaves or flowers are used. They are used to aromatize certain culinary dishes, and also for medicinal purposes. When pulverized they are used as spices. The kinds mostly used, which should always be kept on hand, are as follows: Basil Sweet, Bene, Borage, Burnet, Caraway Seed, Catnip, Cicely Sweet, Dill Seed, Sweet Fennel, Sweet Marjoram, Summer Savory, Sage, Thyme, etc.