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.......
Aspic - A savory jelly used to garnish salads and other cold dishes.
Parsley - Generally used for mock meat or egg dishes; chopped in creamed dishes or stews.
Chervil (Myrrhis odorata, Linn.) is a pungent aromatic plant just a little like anise; is agreeable with lettuce or egg dishes.
Tarragon (Artemisia dracunculus) is used for salads. A handful in a quart of vinegar will last a year. The leaves may also be dried and powdered for sauces and stews. Tarragon vinegar can be purchased of any grocer.
Capers - Used to garnish mock chicken salad.
Pimientos - Cut into strips are pretty on lettuce, chicory, or mock chicken salads. Chopped and sprinkled over boiled rice for curry or in stews they not only garnish but flavor as well.