The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-10-15
HERES FOR HOME GARDEN.

kitchen gardens. In doing so they
are sure not to omit the ordinary
vegetables, commonly used, but they
seldom include the less commonly
grown vegetables or the herbs. Yet a
supply Of these should certainly be
provided. For they add variety to the
diet and can be produced at much less
cost and of better quality than if pur-
chased. On the other hand, while the
ordinary vegetables should without
doubt occupy most of the space given
to the kitchen garden, yet in case of
need part of the family supply can
be purchased at the markets or of farm
ers at comparatively low cost.
A very small space will be sufficient
for an ample supply of herbs for any
family, and will provide also for gifts
to others. Among the herbs, basil, saw
ory, sage, thyme, lavendar, chives,
horse -radish, tarragon and mint will per-
haps be wanted by every housewife
where conditions make it possible to
raise them. Burnet, chervil, coriander,
rosemary, fennel, angelica and less com
mon herbs will be wanted by some.
Though herbs have been compare
lively little used by American house
wives during the past few years, our
grandmothers would not have felt they
could keep house without a goodly
supply. In Europe, herbs have always
been much used as seasonings and in
France, England and Italy they are
now more used than ever before Even
in America their use is again on the
increase, due partly to taste for these
seasonings acquired by Americans on
trips abroad and partly to the liking
for them brought here by immigrants.
Although all herbs are at their best
when fresh, part of the flavor being
lost when dried, yet they retain much
more flavor when dried carefully at
home than when dried in the CONNER
eial evsporators. Care in culture, pick
ing and drying will do much toward
the production Of high quality. In
gathering herbs for use, care should
be taken not to pick too many leaves
from branch at once, or growth will
be stopped and the plant will lose its
vitality. However, at tho end of the
season the whole plant Is sometimes cut
to the ground for drying. The drying
should be done at once after cutting
to conserve the aroma most success
fully. Sage, balm, marjoram, basil, sum
mer savory, chevil and thyme are in
eluded among the "sweet herbs" In
pot-roasting meat and baking fish
bundle of such herbs is often used for
havoring.
Marjoram.
Marjoram and basil are similar in
taste, having clove-like flavor. Saw
ory, thyme and balm also resemble each
other. Sometimes fresh leaves are
minced fine and sprinkled over a fish
that is to be planked or broiled. Again
they are frequently chopped fine and
added to eggs for an omelet. Sage is
liable to kill the fish flavor, 30 it |
should be omitted in this use. A bun
die of herbs belongs in every stock pot
and, supplemented by a dash Of lemon
peel, imparts to any good stock the
delicious flavor brought out by the
French chefs. The greatest cooks in
the world realize the value of herbs to
such an extent that an herb tray-a
deep tray divided into various com
partments, one for each of six or eight
common herbs is constantly beside
them.
As general rule sage should be
used with heavy meats, such as pork,
sausage, goose and duck. Marjoram,
ssvory and thyme are more delicate and
should be used with meats Of mild
flavor, such as chicken, turkey, part
ridge and squab. Spearmint or mint
has been used since time immemorial
with lamb, and is now often used spar.
ingly in fruit salad, combining par
teularly well with oranges and ba-
nanas. Occasionally a sprig is served
tn iced tea, orangeade or lemonade,
while mint ice is a refreshing summer
dish.
Several may be termed salad herbs,
Is they are often combined with salad
green's. In this list may be enumerated