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Discover the art of flavoring your dishes with an array of culinary herbs. Even a few humble herbs can transform bland dishes into flavorful delights. Cultivate them easily in your garden or on a sunny windowsill.
In the flavoring of prepared dishes, Americans—often described by the French as a "people of one sauce"—could learn a valuable lesson from the English matron. She typically considers her kitchen incomplete without a dozen or more sweet herbs, prepared in various ways such as powdered, decocted, or preserved.
A glance into a French or German culinary department would probably reveal more than a score of herbs. In contrast, a careful search in an American kitchen would rarely uncover even half a dozen, usually limited to parsley and sage. Despite their humble origins, these plants have the remarkable ability to transform even bland and unappetizing dishes into piquant and appetizing meals, all at a surprisingly low cost. Indeed, most of these herbs can be cultivated in an out-of-the-way corner of the garden, or even in a box of soil on a sunny windowsill—a method commonly adopted by many foreigners living in tenement houses in New York and Jersey City.
Certainly, they enhance the pleasure of living, as Solomon wisely stated, "better is a dinner of herbs where love is, than a feast filled with strife."
