 Section 40 of Culinary Herbs, Their Cultivation, Harvesting, Curing, and Uses. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Culinary Herbs, Their Cultivation, Harvesting, Curing, and Uses by Morris Grenville Canes. Summer Savory. Satorreia Hortensis. Linnaeus. A little annual plant of the natural order of Labiate, indigenous to Mediterranean countries, and known as an escape from gardens in various parts of the world. In America, it is occasionally found wild on dry, poor soils in Ohio, Illinois, and some of the western states. The generic name is derived from an old Arabic name, Satorre, by which the whole mint family was known. Among the Romans, both summer and winter savory were popular 2,000 years ago, not only for flavoring, but as pot herbs. During the Middle Ages and until the 18th century, it still maintained its popularity. Up to about 100 years ago, it was used in cakes, puddings, and confections, but these uses have declined. Description. The plant, which rarely exceeds 12 inches in height, has erect, branching, herbaceous stems with oblong linear leaves tapering at their bases. In small pink are white flowers clustered in the axles of the upper leaves, forming penciled spikes. The small brown ovoid seeds retain their viability about three years. An ounce contains about 42,500 of them, and a quart 18 ounces. Cultivation. For earliest use, the seed may be sown in a spent hotbed or a cold frame in late March, and the plant set in the open during May. Usually, however, it is sown in the garden or the field where the plants are to remain. In the hotbed, the rows may be three or four inches apart. In the field, they should be not less than nine inches, and only this distance when hand wheel hose are to be used. In each alternate row is to be removed as soon as the plants begin to touch across the rows. Half a dozen seeds dropped to the inch is fairly thick sowing. As the seed is small, it must not be covered deeply. One quarter inch is ample. When the rows are 15 inches apart, about four pounds of seed will be needed to the acre. For horse cultivation, the drill should be 20 inches apart. Both summer and winter savory do well on rather poor dry soils. If started in hotbeds, the first plants may be gathered during May. Garden sown seed will produce plants by June. For drying, the nearly mature stems should be cut just as the blossoms begin to appear. No special directions are needed as to drying. Uses Both summer and winter savory are used in flavoring salads, dressings, gravies, and sauces used with meats such as veal, pork, duck, and goose, and for increasing the palatability of such preparations as croquettes, risoles, and stews. Summer savory is the better plant of the two and should be in every home garden. End of section 40 Section 41 of Culinary Herbs Their Cultivation, Harvesting, Curing, and Uses This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Culinary Herbs Their Cultivation, Harvesting, Curing, and Uses by Morris Grenville Canes Winter Savory Zateria Montana Linnaeus A semi-hardy, perennial, very branching herb, native of Southern Europe and Northern Africa. Like summer savory, it has been used for flavorings for many centuries, but is not now as popular as formerly, nor is it as popular as summer savory. Description The numerous woody, slender, spreading stems, often more than 15 inches tall, bear very acute, narrow, linear leaves in pale lilac pink or white flowers in axillary clusters. The brown rather triangular seeds, which retain their vitality about three years, are smaller than those of summer savory. Over 70,000 are in an ounce, and it takes 15 ounces to fill a quart. Cultivation Winter savory is readily propagated by means of cuttings, layers, and division as well as seeds. No directions different from those relating to summer savory are necessary, except that seed of winter savory should be sown where the plants are to remain because the seedlings do not stand transplanting very well. Seed is often sown in late summer where the climate is not severe or where winter protection is to be given. The plant is fairly hardy on dry soils. When once established it will live for several years. To increase yield the stems may be cut to within four or five inches of the ground when about ready to flower. New shoots will appear and may be cut in turn. For drying the first cutting may be secured during July, the second in late August or September. In all respects winter savory is used like summer savory, but is considered inferior in flavor. End of section 41. Section 42 of culinary herbs, their cultivation, harvesting, curing, and uses. This is a LibriVox recording. While LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. Culinary herbs, their cultivation, harvesting, curing, and uses. This is a video by Morris Grenville Canes. Southern wood. Artemisia abrotanum. Linnaeus. A woody stem perennial belonging to the Compositae and a native of southern Europe. It grows from two to four feet tall. Bears hair like highly aromatic leaves in heads of small yellow flowers. The plant is often found in old fashioned gardens as an ornamental under the name of old man. In some countries the young shoots are used for flavoring cakes and other culinary preparations. End of section 42. Section 43 of culinary herbs, their cultivation, harvesting, curing, and uses. This is a LibriVox recording. While LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. Culinary herbs, their cultivation, harvesting, curing, and uses. By Morris Grenville Canes. Tansy. Tannisitum vulgarae. Linnaeus. A perennial of the Compositae native of Europe once it has spread with civilization as a weed almost all over the world. From the very persistent underground parts, annual, usually unbranched stems, sometimes three feet tall, are produced in more or less abundance. They bear much divided oval oblong leaves and numerous small yellow flower heads and unusually crowded corums. The small, nearly conical seeds have five gray ribs and retain their germinability for about two years. Tansy is easily propagated by division of the clumps or by seeds sown in the hotbed for the transplanting of seedlings. It does well in any moderately fertile garden soil. But why anyone should grow it except for ornament, either in the garden or as an inedible garnish is more than I can understand. While its odor is not exactly repulsive, its acrid bitter taste is such that a nibble, certainly a single leaf, would last most people a lifetime. Yet some people use it to flavor puddings, omelettes, salads, stews, and other culinary dishes. Surely a peculiar order of gustatory preference. Said that donkeys will eat thistles, but I've never known them to eat Tansy, and I am free to confess that I rather admire their preference for the thistles. And to Section 43. Section 44 of Culinary Herbs, Their Cultivation, Harvesting, Curing, and Uses This is a LibriVox recording, while LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Culinary Herbs, Their Cultivation, Harvesting, Curing, and Uses by Morris Grunville Canes. Terragon, Artemisia Dracunculis. Linnaeus, a fairly hardy herbaceous rather shrubby perennial of the composite tie. Supposed to be a native of southern Russia, Siberia, and Tartary. Cultivated for scarcely more than 500 years for its leaves and tender shoots. In all civilized countries its popular name, like its specific name, means dragon. But why it should be so called is not clear. Description. The plant has numerous branching stems which bear landscape leaves and nowadays white sterile flowers. Formally the flowers were said to be fertile. No one should buy the seed offered as terragon. It is probably that of a related plant which resembles terragon in everything except flavor, which is absent. Taguerus lucida, which may be used as a substitute for true terragon, is easily propagated by seed and can be procured from seeds menunder its own name. As terragon flowers appear to be perfect, it is possible that some plants may produce a few seeds and that plants raised from these seeds may repeat the wonder. Indeed a variety which naturally produces seed may thus be developed and disseminated. Here's one of the possible opportunities for the herb grower to benefit his fellow man. Cultivation. At present terragon is propagated only by cuttings, layers, and division. There is no difficulty in either process. The plant prefers dry rather poor soil in a warm situation. In cold climates it should be partially protected during the winter to prevent alternate freezing and thawing of both the soil and the plant. In moist and heavy soil it will winter kill. Stroi litter or conifer vows will serve the purpose well. Half a dozen to a dozen plants will supply the needs of a family. As the plants spread a good deal and as they grow 15 to 18 inches tall or even more, they should be set in rows 18 to 24 inches apart each way. In a short time they will take possession of the ground. Uses. The tender shoots and the young leaves are often used in salads and with steaks, chops, etc., especially by the French. They are often used as an ingredient in pickles. Stews, soups, croquettes, and other meat preparations are also flavored with terragon. And for flavoring fish sauces it is especially esteemed. Probably the best popular way it is employed however is as a decoction in vinegar. For this purpose the green parts are gathered preferably in the morning and after washing are placed in jars and covered with the best quality vinegar for a few days. The vinegar is then drawn off as needed. In France the famous vinegar of Mayeux is made in this way. The leaves may be dried in the usual way of desired. For this purpose they are gathered in mid-summer. A second cutting may be made in late September or early October. Terragon oil, which is used for perfuming toilet articles, is secured by distilling the green parts from 300 to 500 pounds of which yield one pound of oil. End of section 44. Section 45 of Culinary Herbs. Their Cultivation, Harvesting, Curing, and Uses. This is a LibriVox recording while LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. Culinary Herbs. Their Cultivation, Harvesting, Curing, and Uses. By Morris Grenville Canes. Time. Time is Fulgaris, Linnaeus. A very diminutive perennial shrub of the natural order Laviate, native of dry, stony places on Mediterranean coasts, but found occasionally naturalized as an escape from gardens in civilized countries, both warm and cold. From early days it has been popularly grown for culinary purposes. The name is from the Greek word Thuo, or sacrifice because of its use as incense to perfume the temples. With Romans it was very popular both in cookery and as a beef forage. Like its relative Sage in Marjoram it has practically disappeared from medicine. Though formerly it was very popular because of its reputed properties. Description. The Procumbent branch slender woody stems, which seldom reach 12 inches, bear oblong triangular tapering leaves from one quarter to one half inch long, green above and gray beneath. In the axles of the upper leaves are little pink or lilac flowers, which form whorls and loose leafy spikes. The seeds of which there are 170,000 to the ounce and 24 ounces to the court retain their germinating power for three years. Cultivation. Time does best in a rather dry moderately fertile light soil well exposed to the sun. Cuttings, layers and divisions may be made, but the popular way to propagate is by seed. Because the seed is very small, should be sown very shallow or only pressed upon the surface and sprinkles with finely sifted soil. The small seedbed should be used in preference to sowing in the open ground first, because better attention can be given such little beds. Second, because the area where the plants are ultimately to be, can be used for an early maturing crop. In the seedbed made out of doors in early spring, the drills may be made four to six inches apart and the seed sown at the rate of five or six to the inch. A pound should produce enough plants for an acre. In hand sowing, direct in the field, a fine dry sand is often thoroughly mixed with the seed to prevent too close planting. The proportion chosen is sometimes as great as four times as much sand as seed. Whether sown direct in the field or transplanted, the plants should finally not stand closer than eight inches. Ten is preferred. When first set, they may be half this distance. In a small way, one plant to the square foot is a good rate to follow. The young plants may be set in the field during June or even as late as July, preferably just before or just after a shower. The alternate plants may be removed in late August or early September. The alternate rows about three weeks later and the final crop in October. Time will winter well. In home garden practice, it may be treated like sage. In the coldest climates, it may be mulchwood leaves or litter to prevent undue thawing and freezing and consequent heaving of the soil. In the spring, the plant should be dug, divided and reset in a new situation. When seed is desired, the ripening tops must be cut frequently because the plants mature very unevenly. But this method is often more wasteful than spreading claws or sheets of paper beneath the plants and allowing the seed to drop in them as it ripens. Twice a day, preferably about noon and in the late afternoon, the plant should be gently jarred to make the ripe seeds fall into the sheets. What falls should then be collected and spread in a warm, airy room to dry thoroughly. When this method is practiced, the stems are cut finely, that is, when the bulk of the seed has been gathered. They are dried, threshed or rubbed in the trash removed by sifting. During damp weather, the seed will not separate readily from the plants. Of the common time, there are two varieties, narrow-leaved and broad-leaved. The former, which has small gray-green leaves, is more aromatic and pleasing than the latter, which, however, is much more popular, mainly because of its size and not because of its superiority to the narrow-leaved kind. It is also known as winter or German time. The plant is taller and larger and has bigger leaves, flowers and seeds, than the narrow-leaved variety, and is decidedly more bitter. Uses The green parts, either fresh, dried or in decoction, are used very extensively for flavoring soups, gravies, stews, sauces, force meats, sausages, dressings, etc. For drying, the tender leaves are gathered after the dew is off and exposed to warm air in the shade. When crisp they are rubbed, the trash removed, and the powder placed in stopper bottles or tins. All parts of the plant are fragrant because of the volatile oil, which is commercially distilled, mainly in France. About one percent of the green parts is oil, which, after distillation, is at first a reddish-brown fluid. It loses its color on redistillation and becomes slightly less fragrant. Both grades of oil are used commercially in perfumery. In the oil are also crystals, thymol, which resemble calf war, and because of their pleasant odor are used as a disinfectant where the strong-smelling, carbolic acid would be objectionable. Besides common time, two other related species are cultivated, to some extent for culinary purposes. Lemon thyme, tea citriodorus, persone, like its common relative, is a little under shrub with procumbent stems with a particularly pleasing fragrance. Wild thyme or mother of thyme, tea serpilum lineus, is a less-grown perennial with violet or pink flowers. It is occasionally seen in country home gardens and is also used somewhat for seasoning. End of section 45 End of culinary herbs, their cultivation, harvesting, curing, and uses by Morris Grenville Canes.