Archive image from page 103 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( 82 CULINARY HERBS tion of foliage should continue until midsummer of the second year, when the plants will probably insist upon flowering. After this it is best to rely upon new plants for sup- plies of leaves, the old plants being pulled. Uses.—In America, the leaves are little used in cookery, and even in Europe they seem to be less popular than form- erly, sage having taken their place. Wine is some- times made from
Archive image from page 103 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( 82 CULINARY HERBS tion of foliage should continue until midsummer of the second year, when the plants will probably insist upon flowering. After this it is best to rely upon new plants for sup- plies of leaves, the old plants being pulled. Uses.—In America, the leaves are little used in cookery, and even in Europe they seem to be less popular than form- erly, sage having taken their place. Wine is some- times made from the plant when in flower. As an ornamental, clary is worth a place in the hardy flower border. Coriander (Coriandriim sativum, Linn.), '3. plant of little beauty and of easiest culture,' is a hardy annual herb of the natural order Umbelliferae. The popular name is derived from the generic, which comes from the ancient Greek Koris, a kind of bug, in allusion to the disagreeable odor of the foliage and other green parts. The specific name refers to its cultivation in gardens. Hence the scientific name de- clares it to be the cultivated buggy-smelling plant. Coriander has been cultivated from such ancient times that its land of nativity is unknown, though it is said to be a native of southern Europe and of Coriander, for Old-Fashioned Candies
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