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 salads—sometimes 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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