Enquire within upon everything by Robert Kemp Philp

Fresh herbs are preferable to dried ones, but as they cannot always be obtained, it is most important to dry herbs at the proper seasons: Basil is in a fit state for drying about the middle of August, Burnet in June, July, and August, Chervil in May, June, and July. Elder Flowers in May, June, and July. Fennel in May, June, and July. Knotted Marjoram during July. Lemon Thyme end of July and through August. Mint, end of June and July. Orange Flowers, May, June, ard July. Parsley, May, June, and July. Sage, August and September. Summer Savoury, end of July and August. Tarragon, June, July, and August. Thyme, end of July and August. Winter Savoury, end of July and August. These herbs always at hand will be a great aid to the cook. Herbs should be gathered on a dry day; they should be immediately well cleansed, and dried by the heat of a stove or Dutch oven. The leaves should then be picked off, pounded and sifted, put into stoppered bottles, labelled, and put away for use. Those who are unable or may not care to take the trouble to dry herbs, can obtain them prepared for use in bottles at the green-grocer's.