A Taste of Herbs

To my mind it has always seemed simply intelligent to eat, and, if possible, to cultivate those plants which prosper in our own climate and to develop ways of preparing them which enhance their intrinsic good flavour. In all probability, no plant rewards the cook as agreeably as a fine herb.

The fortunes of these historic plants that have changed little in the course of time, have remained constant despite the ebb and flow of fashion in food, medicine and gardening. Few plants have survived so faithfully, for the hybridizer has rarely introduced new varieties. Indeed, left to their own devices some herbs such as mint hybridize themselves.