Savory or aromatic herbs

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SAVORY O.H AROMATIC HERBS

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A radio talk by TJ. R. Behttie, Bureau of Plant Industfy^bru^dc^ae-t. in
the Department of Agriculture period, National Farm and Home P rog r am , Tfitrr s day ,
May 4, 1939.

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Every mail brings us a bundle of letters asking about the growing of
savory herbs. Here is one from New Jersey which reads, "T7ill you kindly send
me all available information about the raising of culinary herbs. Tfriere to
procure the seed, how to plant and care for them, and where to sell the dried
herbs." And another from far ay Oregon reads, "Please send me any bulletins
or information on the raising and marketing of herbs. Is there a good market
for herbs? I read that we import large quantities of herbs and that their production
is a good small business venture."

Ever since the days of Shakespeare, and I presume long before his time,
savory herbs played an important part in the flavoring of foods, and today no
English or French garden would be considered quite complete without its small
nook devoted to the growing of the flavoring herbs. Recently there have appeared
in the magazines of this country articles suggesting the growing of herbs as a
side lino as a moans of securing added income. Some of these writers have
apparently confused the herbs used in medicine with tho savory or aromatic herbs
used in cookery and flavoring.

In order to correct any misunderstanding that may have arisen in the minds
of any of you, I wish to state that within the past five years there has been a
great revival of interest in the growing of savory herbs, especially in home
gardens, and in a few cases their commercial production has become rather
important. I want to make it clear that there is no widespread demand or
established market for these herbs, and that a very small space of ground will
produce all that can be sold in any one locality. Dried herbs used for seasoning
are usually kept on the pantry shelf, and a mere pinch is all that is needed for
flavoring a stew or some dish being prepared for the table.

Many of the so-called savory herbs do have a medicinal value, and on
checking over a list of sixty of these herbs, I find that nearly thirty have
some use in medicine. Practically all of these can be grown in this country,
but the demand for them in medicine is so limited that a relatively few acres
will supply that demand. T7c do import considerable quantities of herbs used in
medicine, most of them cannot be grown in this country at all, or arc not likely
to prove profitable.

There are about ten or twelve of the savory herbs that I would suggest
for growing in the home garden with the possible thought of having a surplus of
some of them to sell. These are Anise and Caraway for their seeds; Basil for
its leaves which are used for flavoring soups and meats; Chives, those mild-
flavored little onions that are so fine chopped on salads; Coriander, for its
seeds which are used tho same as tho seeds of Caraway; Dill, for its seeds and
for flavoring pickles; Sweet Marjoram, tho leaves being used for flavoring
soups; Mint for flavoring ice tea and other cold drinks, also for flavoring
lamb; Parsley for garnishing and for use in making parsleyed potatoes, also in

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5/4/39

soups and stev^s; Sage for flavoring meats; Summer Savory, the young, tender
leaves "being used for flavoring; Thyme, for its splendid fragrance and its
use as a flavoring. All of these are adapted for the home garden.

Tie do not have a bulletin on the culture of savory herbs, but Farmers’
Bulletin Fo. 663, ■ "Drug Plants Under Cultivation, 11 contains information on
the culture of a number of the savory herbs that arc used both as ‘flavoring
and in medicine.

My purpose in presenting this matter today is to dispel any idea that
the growing of savory or aromatic herbs is a highly profitable venture, that
on the contrary the demand is limited and the market has to be largely created.

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