Garden Herbs

The old-time Garden Herbs are part of every well-regulated Creole kitchen garden. Thyme, Sage, Rosemary, Mint, Sweet Marjoram, Basil, Lavender, Anise, Carraway, Bene, Borage, Catnip, Coriander, Dill, Fennel, Horehound, Pot Marigold, Pennyroyal, Rue, Summer Savory, Tansy, Tarragon, Wormwood — all these thrive in our gardens, and are used by the Creole housewives, some for culinary, others for medicinal purposes. The Bouquet Garni, or Herb Bouquet has already been spoken of in the beginning of this book. To prepare such Herbs as Sage, Thyme, Summer Savory, Mint, Basil, or any of the Sweet or Medicinal Herbs, for winter use, the Creole housewife gathers them from her own little garden patch when they are fresh in their season, or she procures them in the markets. After examining them well, and discarding all poor or sickly-looking sprigs, she washes and shakes the Herbs. Then she ties them into small bundles, and ties an old piece of mosquito netting about them, to keep them from picking up any dust. The Herbs are then hung, leaves downwards, in a warm, dry place. In a few days they will be thoroughly dry and brittle. She then picks all the leaves off, and puts them in clean, large-mouthed bottles, and corks and labels them. When needed for use, they are rubbed very fine between the fingers and passed through a sieve. The bottle is always kept corked, as exposure to the air will cause the Herbs to lose strength and flavor.