Savory or summer savory
is a preparation from the leaf, the blossom, and tender tips of the branches of Satureja hortensis L.
Sweet Basil.
—This plant is indigenous to India, growing usually about one foot high. The botanical name is Ocymum Basilicum L. French, basilic grand; German, Basilikum; Italian, basilico; Spanish, albaca.
The leaves of the plant are the aromatic part and are extensively used for condimental purposes of different kinds. There are many varieties of basil in use.
Thyme.
—Thyme is a plant indigenous to southern Europe and belongs to the botanical species Thymus vulgaris L. It is a perennial plant and grows in the form of a small dwarf shrub. The plant may be propagated either by cuttings or may be grown from the seed. The leaves and young shoots of the thyme may be used for condimental purposes. Some other species of the thyme are also used for condimental purposes, especially the varieties known as lemon thyme and mother-of-thyme.
Vegetable Flavoring Extracts.
—In speaking of condimental substances it was stated that they were either used directly in a state of fine subdivision for flavoring purposes or their extracts were employed. The use of the extract is often more convenient than the use of the powdered material, and, also, it secures a more even distribution of the flavoring principal throughout the food product. It is doubtful, however, if for really condimental purposes there is any advantage in the use of the extracted materials. Nevertheless there are many food products in which it would be inconvenient to use the powdered aromatic substance itself and the flavoring extract has become established as a legitimate article of a condimental nature.
All the common extracts used in foods are described in the standards of purity established by the Secretary of Agriculture by authority of Congress, and will be found in [Appendix A].