Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1897-05-17
SAYORY HERE'S.

There are few savory dishes that are
not improved by bouquet of herbs.
The French housewife values her herb
bed second to none in her pretty garden.
Though her outdoor premises may be
limited by dozen square feet, a portion
Of this heritage of the good green earth
is invariably devoted to an herb-bed.
In this bed are grown, among other
things, plenty of chives. These small
Dutch onions may always be purchased
at this season at all grocery stores at 10
cents a clump. The tiny bulbs, when
separated and planted, make good bor-
der to the herb-bed, and, as they are
perennial, when once started in the gar
den they will last forever. The more
they are cut, within. moderate limits, the
better they thrive. They give mild
and excellent onion flavor to dishes in
which they are used, verifying the old
| rhyme:
All cooks agreed in this opinion
No savory dish without an onion.
A tablespoonful of chives, minced fine,
adds pretty touch of green to tureen-
salad of new potatoes.
Thyme is one of the most important
plants for seasoning in the range of the
French garden, when summer savory
and sweet marjoram- good, English
herbs that they are-fnd little esteem.
Thyme is perennial. but does not
often survive our winters. 1t is an easy
matter to SOW a little each season, as
the seed costs but cents package.
1t is also easy to raise sage in a cor
ner of the herb-bed 1t is stout peren-
NAL, survives the hardest winters and
grows more rugged with years. 1t hard
ly pays to raise summer savory and sweet
| marjOram, as they are easily found in
the market at all seasons, either fresh or
dry, at cents a bunch. They are chiefly
used, in a dried state, for stuf6ng, and
for certain SavOry winter SteWS and
soups. They ought, however, to be
raised in country gardens.
Chervil is a delicious herb. with a
flavor suggesting tarragon. 1t is delight
full when minced in salad or mixed with
various sauces. 1t is an annual and is
very easily raised. The leaf of chervil
is more delicately cut than parsley, and it
is of tenderer green, making pretty
garnish to white fish and other dishes.
1t grows SO rapidly that two crops are
required in a season. The fine flowers
and leaves together make pretty wreath
for salad in early summer.
The last herb Of the salad bed which it
is desirable to raise is burnet. 1t is
a somewhat rare herb i'll American COOK
cry, though the Greek name of the gen
era, which signifies "a drinking cup" in
dicates that the plant was used in classic
times for flavoring. 1t is seldom sold in
our markets, though it is familiar in the
markets of Paris, where it is called PIN
pernelle, the flower chat mods on the
lea," the 'poor mans weather glass;"
which foretells the approach of rain to
the European laborer in the fields.
Burnett, like SO many other savory
herbs, is perennial. A variety of it is
native of our soil, so it should thrive
well in the herb-bed. 1t is not easy to
procure the seed, as only few seedmen
keep it. 1t should be sown early in the
season, SO that the plants will have vigor
enough to survive the first winter. Bur
net. has a refreshing flavor, which has
been compared to cucumbers, but it is
really too characteristic to be compared
with anything. The pretty pinnate
leaves of the burnet are similar to those
of the. rose, and it belongs to this great
order of plants. 1t is used chiefly in sal
ads and in sauces, minced fresh, like tar
ragon. 1t is not pot herb, like mar
joram or summer Savory.-NeW York
TNrihunQ