Sweet Herbs

The housekeeper in large cities has no difficulty in finding all the herbs she may want, but this is not so in small towns and villages. The very fact, however, that one lives in a country place suggests a remedy. Why not have a little bed of herbs in your own garden, and before they go to seed, dry what you will need for the winter and spring? Thus, in summer you could always have the fresh herbs, and in winter have your supply of dried.
It is essential to have green parsley throughout the winter, and this can be managed very easily by having two or three pots planted with healthy roots in the fall. Or, a still better way is to have large holes bored in the sides of a large tub or keg; then fill up to the first row of holes with rich soil; put the roots of the plants through the holes, having the leaves on the outside; fill up again with soil and continue this until the tub is nearly full; then plant the top with
roots. Keep in a sunny window and you will have not only a useful herb, but a thing of beauty through the winter.
For soups, sauces, stews and braising, one wants sweet marjoram, summer savory, thyme, parsley, sage, tarragon and bay-leaf always on hand. You can get bunches of savory, sage, marjoram and thyme for five cents each at the vegetable market. Five cents' worth of bay-leaves from the drug shop will complete the list (save tarragon, which is hard to find), and you have for a quarter of a dollar herbs enough to last a large family a year. Keep them tied together in a large paper bag or a box, where they will be dry. Mint and parsley should be used green. There is but little difficulty in regard to mint, as it is used only in the spring and summer.