t is based largely upon imperfect records, perhaps,
in many cases only hints more or less doubtful as to the various
species. But it seems safe to conclude that a goodly number of the herbs
discussed in this volume, especially those said to be natives of the
Mediterranean region, overhung and perfumed the cradle of the human race
in the Orient and marked the footsteps of our rude progenitors as they
strode more and more sturdily toward the horizon of promise. This idea
seems to gain support also from the fact that certain Eastern peoples,
whom modern civilization declares to have uneducated tastes, still
employ many herbs which have dropped by the wayside of progress, or like
the caraway and the redoubtable "pusley," an anciently popular potherb,
are but known in western lands as troublesome weeds.

Relying upon Biblical records alone, several herbs were highly esteemed
prior to our era; in the gospels of Matthew and Luke reference is made
to tithes of mint, anise, rue, cummin and other "herbs"; and, more than
700 years previously, Isaiah speaks of the sowing and threshing of
cummin which, since the same passage (Isaiah xxviii, 25) also speaks of
"fitches" (vetches), wheat, barley and "rie" (rye), seems then to have
been a valued crop.

[Illustration: Popular Spades]

The development of the herb crops contrasts strongly with that of the
other crops to which reference has just been made. Whereas these latter
have continued to be staples, and to judge by their behavior during the
last century may be considered to have improved in quality and yield
since that ancient time, the former have dropped to the most subordinate
position of all food plants. They have lost in number of species, and
have shown less improvement than perhaps any other groups of plants
cultivated for economic purposes. During the century just closed only
one species, parsley, may be said to have developed more than an
occasional improved variety. And even during this period the list of
species seems to have been somewhat curtailed--tansy, hyssop, horehound,
rue and several others being considered of too pronounced and even
unpleasant flavor to suit cultivated palates.

With the exception of these few species, the loss of which seems not to
be serious, this absence of improvement is to be regretted, because with
improved quality would come increased consumption and consequent
beneficial results in the appetizing flavor of the foods to which herbs
are