Anonymous, Vaughan's Vegetable Cook Book…
“ A garden of herbs with its varying flavors is a full storehouse for the housekeeper, it gives great variety to a few materials and without much expense of money, time or space as any little waste corner of the garden or even a window box, will afford a fine supply. Besides use as flowers the young sprouts of most of the herbs are available as greens or salads, and are excellent with any plain salad dressing; among them might be mentioned mustard, cress, chervil, parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, tarragon and fennel. ”
