Evening Republican, Volume 16, Number 102, Rensselaer, Jasper County, 27 April 1912 — CORNER FOR SAVORY HERBS [ARTICLE]

CORNER FOR SAVORY HERBS

No Matter How Small the Garden, These Cooking Requisites Must Have a Place. Every garden, however small, should have a corner for the savory herbs that are so much more savory when gathered fresh for Immediate use, or put up by oneself with no loss of flavor and no admixture of foreign substances. Summer and winter savory are standbys, and are uneqnaled for seasoning pork and lamb, or as stuffing for fowlß. It used to be considered the only possible seasoning for the old-fashioned lamb broth, thickened with rice. Lamb suggests mint, which should surely have a place among the sweet herbs. Sage and thyme are well-known favorites. Parsley Is deservedly popular, as It can be used green or dried, and for garnishing as well as seasoning. Tarragon glxes a pungent relish to vinegar to be used for salad and fish sauces. None of these herbs need take much room, as one or two plants of any variety will give seasoning enough for an entire year.—Woman’s Home Companion.