SWEET BAY. Bay
leaves are good for making b�chamel sauce as well as for marinating fish, for
soup, and for roasting or boiling beef. The bay tree can be grown in a tub. If
dried leaves are used instead of fresh, you should mince them to get more
flavor. Use them in combination with basil and rosemary to enhance pot
CHERVIL. Easy to
grow, and must be used fresh. It is neglected. "Chervil" comes from the
name given it by the ancient Greeks, which meant "cheering leaf."
Flavor and smell are sweet and spicy, and the leaves are good in lettuce salad.
Vinaigrette sauce, an excellent accompaniment to cold lobster, combines chervil
with parsley, onion, tarragon and capers, all finely chopped and mixed into an
little leek (which was grown in Roman gardens) of mild onion flavor, whose
grassy leaves are snipped into scrambled eggs, omelets, salads and cream
cheese. The simplest omelette aux fines herbes is flavored with finely cut
chives and parsley.
TARRAGON, or herb
dragon. A wormwood without bitterness, for salads (including sliced tomatoes),
omelets, sauces, and tarragon vinegar. Chicken tarragon is one of the classic
SUMMER SAVORY. A
European annual, rather neglected, which can be employed like thyme in
croquettes, meat pies, sausages and stuffing for chicken and veal. Broad beans
can be cooked with savory instead of mint.
SORREL. Its name
originally meant "sour plant." Sorrel is a refreshing herb, now chiefly
famous as the foundation of French sorrel soup. A pur�e of sorrel is the best
possible accompaniment to shad. This herb goes well with roast lamb, veal,
goose and pork when used as the prime ingredient of "green sauce"—a
sauce made by boiling the sorrel leaves with very little water and mixing the
pulp with sugar, wine vinegar and meat juices.
fennel, sliced raw and served with oil and lemon juice, is a very refreshing
summer hors d'oeuvre. The dried stalks and leaves are used in Provence as a bed
on which loup de mer is grilled. They impart flavor to any similar fish, such
as American sea bass.
gray-green leaves and blue flowers make rosemary a garden shrub of delight, one
that resists considerable winter cold. It is pleasant to crush the scented
leaves and stick them into veal or pork or lamb before it goes into the oven.
One must be careful with the amount used; rosemary is a strong, penetrating
annual, spreading its cheerful blue eyes round the garden summer after summer,
emits a cucumberish savor. It is good in ravioli stuffing and in cream cheese,
goes well with tomato salad and is an excellent garnish for cold salmon
platters. It is an exhilarating herb, is reputed to give courage, and has been
used in wine cups since the days of Pliny.