Herbs.
As these cannot always be procured green, it is convenient to have them in the house, dried and prepared, each in the proper season. The common method is to dry them in the sun, but their flavour is better preserved, by being put into a cool oven, or the meat screen, before a moderate fire, taking care not to scorch them. They should be gathered when just ripe, on a dry day. Cleanse them from dirt and dust, cut off the roots, put them before the fire, and dry them quickly, rather than by degrees. Pick off the leaves, pound and sift them; put the powder into bottles, and keep these closely stopped.
Basil, from the middle of August, to the same time in September.
Winter and Summer Savory, July and August.
Knotted Marjoram, July.
Thyme, Orange Thyme, and Lemon Thyme, June and July.
Mint, end of June and through July.
Sage, August and September.
Tarragon, June, July, and August.
Chervil, May, June, July.
Burnet, June, July, August.
Parsley, May, June, July.
Fennel, May, June, July.
Elder Flowers, May, June, July.
Orange Flowers, May, June, and July.
The following mixture of herb powder is good for soups or ragouts: 2 oz. each of parsley, winter savory, sweet marjoram, and lemon thyme, 1 oz. each of sweet basil and lemon peel, cut very thin. For made dishes, the cook may keep this mixture, with one fourth part of savory powder mixed in it. Dried herbs may be infused in spirits of wine or brandy ten days or a fortnight; then strained, the spirit closely corked, and put by for use.—Some recommend the following mixture: infuse in 1 pint of wine, brandy, vinegar, or spirits of wine, ½ oz. each of lemon thyme, winter savory, sweet marjoram, and sweet basil, 2 drachms grated lemon peel, 2 drachms minced eschalots, and 1 drachm celery seed: shake it every day for a fortnight, then strain and bottle it.
