This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
What go under the Denomination of sweet Herbs in Cookery, are Parsley, Chibol, Garlick, Rocambole, Shallots, Winter-savory, Fennel, Thyme, Laurel, or Bay-leaf, and sweet Basil: Under the name of Ra-vigotte, or relishing Herbs, are Taragon, Chervil, Burnet, garden-cresses, Civet, and green Mustard; there are other sweet Herbs, which are not called Ravigotte, although they are often used together, as Mint, Borage, Water-cress, Rosemary, Marigold, Marjoram, etc.
Du Houblon. Of Hops. The spring is the only season to eat them; they are first to be boiled in Water, then served in the same manner as Asparagus.