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How to Cook and Use Rarer Vegetables and Herbs
Vaughan's Vegetable Cook Book
By Anonymous, Published by Vaughan's Seed Store 1919
Anise Anise leaves are used for garnishing, and the seeds for seasoning, also are used medicinally.
Balm Balm leaves and stems are used medicinally and make a beverage called Balm Wine. A variety of cat-mint called Moldavian balm is used in Germany for flavoring food.
Basil Sweet basil an aromatic herb is classed among the sweet herbs. It is used as seasoning in soups, sauces, salads and in fish dressings. Basil vinegar takes the place in winter of the fresh herb.
Basil Vinegar In August or September gather the fresh basil leaves. Clean them thoroughly, put them in a wide mouthed bottle and cover with cider vinegar, or wine for fourteen days. If extra strength is wanted draw off the vinegar after a week or ten days and pour over fresh leaves; strain after fourteen days and bottle tightly.
Borage Its pretty blue flowers are used for garnishing salads. The young leaves and tender tops are pickled in vinegar and are occasionally boiled for the table. Its leaves are mucilaginous and are said to impart a coolness to beverages in which they are steeped. Borage, wine, water, lemon and sugar make an English drink called Cool Tankard.
Caraway Caraway seeds are used in cakes, breads, meats, pastry and candies and are very nice on mutton or lamb when roasting. Caraway and dill are a great addition to bean soup. The root though strong flavored is sometimes used like parsnips and carrots.
Catnip or Catmint Its leaves are used medicinally and its young leaves and shoots are used for seasoning.
Chives The young leaves of chives are used for seasoning, they are like the onion but more delicate, and are used to flavor sauces, salads, dressings and soups. They are chopped very fine when added to saladssometimes the salad bowl is only rubbed[30] with them. Chopped very fine and sprinkled over Dutch cheese they make a very acceptable side dish or sandwich filling.
Coriander Coriander seed is used in breads, cakes and candies.
Dill The leaves are used in pickles, sauces and gravies, and the seeds, in soups, curries and medicines.
Fennel The leaves of the common fennel have somewhat the taste of cucumber, though they are sweet and have a more delicate odor. They are boiled and served chiefly with mackerel and salmon though sometimes with other fish, or enter into the compound of their sauces. The young sprouts from the roots of sweet fennel when blanched are a very agreeable salad and condiment. The seed is medicinal.
Henbane Henbane is poisonous and is only used medicinally.
Hops The young shoots of hops are used as vegetables in the early spring, prepared in the same way as asparagus and salsify. The leaves are narcotic and are therefore often made up into pillows.
Horehound The leaves are used for seasoning and are a popular remedy for a cough. It is much used in flavoring candies.
Hyssop The young leaves and shoots are used for flavoring food, but their principal use is medicinal. A syrup made from it is a popular remedy for a cold.
Lavender The leaves are used for seasoning, but the chief use of the plant is the distillation of perfumery from its flowers which are full of a sweet odor.
Marjoram Sweet Sweet marjoram belongs to the sweet herbs, the leaves and ends of the shoots are used for seasoning, and are also used medicinally.
Pennyroyal The leaves are used for seasoning puddings and other dishes, and also have a medicinal use.
Pot Marigold Marigold has a bitter taste, but was formerly much used in seasoning soups and is still in some parts of England. The flowers are dried and are used medicinally and for coloring butter and cheese.
Pimpinella, or Salad-Burnet The young tender leaves are used as a salad; they have a flavor resembling that of cucumbers.
Rosemary A distillation of the leaves makes a pleasant perfume and is also used medicinally. It is one of the sweet herbs for seasoning.
Rue This is one of the bitter herbs yet is sometimes used for seasoning.
Saffron The dried pistils are used for flavoring and dyeing. Some people use it with rice. It is often used in fancy cooking as a coloring material.
Sage The leaves both fresh and dried are used for seasoning, meats and dressings especially.
Summer Savory Summer savory is used for flavoring, and especially for flavoring beans.
Tarragon or Esdragon Esdragon with its fine aromatic flavor is a valuable adjunct to salads and sauces.
Tarragon or Esdragon Vinegar Strip the leaves from the fresh cut stalks of tarragon. Put a cupful of them in a wide mouthed bottle and cover with a quart of cider or wine vinegar, after fourteen days, strain, bottle and cork tightly.
Tagetis Lucida Its leaves have almost the exact flavor of tarragon and can be used as its substitute.
Thyme Thyme is one of the sweet herbs and its leaves are favorites for seasoning in cooking.
Winter Savory The leaves and young shoots, like summer savory are used for flavoring foods.
Wormwood Wormwood is used medicinally as its name implies.
HORSERADISH CREAM APPLE SAUCE.
Stew six sour apples and sift; let cool, and add two heaping tablespoonfuls of grated horseradish; when cold and ready to serve add double the amount of whipped cream, slightly sweetened.
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