Borage.—Its pretty blue flowers are used for garnishing salads. The young leaves and tender tops are pickled in vinegar and are occasionally boiled for the table. Its leaves are mucilaginous and are said to impart a coolness to beverages in which they are steeped. Borage, wine, water, lemon and sugar make an English drink called Cool Tankard.
Caraway.—Caraway seeds are used in cakes, breads, meats, pastry and candies and are very nice on mutton or lamb when roasting. Caraway and dill are a great addition to bean soup. The root though strong flavored is sometimes used like parsnips and carrots.
Catnip or Catmint.—Its leaves are used medicinally and its young leaves and shoots are used for seasoning.
Chives.—The young leaves of chives are used for seasoning, they are like the onion but more delicate, and are used to flavor sauces, salads, dressings and soups. They are chopped very fine when added to salads—sometimes the salad bowl is only rubbed with them. Chopped very fine and sprinkled over Dutch cheese they make a very acceptable side dish or sandwich filling.
Coriander.—Coriander seed is used in breads, cakes and candies.
Dill.—The leaves are used in pickles, sauces and gravies, and the seeds, in soups, curries and medicines.
Fennel.—The leaves of the common fennel have somewhat the taste of cucumber, though they are sweet and have a more delicate odor. They are boiled and served chiefly with mackerel and salmon though sometimes with other fish, or enter into the compound of their sauces. The young sprouts from the roots of sweet fennel when blanched are a very agreeable salad and condiment. The seed is medicinal.
Henbane.—Henbane is poisonous and is only used medicinally.
Hops.—The young shoots of hops are used as vegetables in the early spring, prepared in the same way as asparagus and salsify. The leaves are narcotic and are therefore often made up into pillows.
Horehound.—The leaves are used for seasoning and are a popular remedy for a cough. It is much used in flavoring candies.