Books > Fifty Salads (1885) > Herbs for Salads

Fifty Salads (1885)
Table of Contents

Herbs for Salads

The most important desideratum (except possibly pure condiments) in the art of salad making, is those little salad herbs that to many appear insignificant, but to the epicure perfect a salad. All travellers tell us that French salads are far superior to the salads of other countries; but without fragrant herbs the French salads would be as insipid as those of England. I strongly advise my readers to cultivate a taste for these precious little herbs: Tarragon, borage, chervil, chives, and pimpernel.

Print list only | Save to del.icio.us