on as the dew has dried and before
the day has become very warm. The leaves of parsley, however, may be
gathered as soon as they attain that deep green characteristic of the
mature leaf; and since the leaves are produced continuously for many
weeks, the mature ones may be removed every week or so, a process which
encourages the further production of foliage and postpones the
appearance of the flowering stem.

To make good infusions the freshly gathered, clean foliage should be
liberally packed in stoppered jars, covered with the choicest vinegar,
and the jars kept closed. In a week or two the fluid will be ready for
use, but in using it, trials must be made to ascertain its strength and
the quantity necessary to use. Usually only the clear liquid is
employed; sometimes, however, as with mint, the leaves are very finely
minced before being bottled and both liquid and particles employed.

[Illustration: Herb Solution Bottle]

Tarragon, mint and the seed herbs, such as dill, are perhaps more often
used in ordinary cookery as infusions than otherwise. An objection to
decoctions is that the flavor of vinegar is not always desired in a
culinary preparation, and neither is that of alcohol or wine, which are
sometimes used in the same way as vinegar.

DRYING AND STORING

When only a small quantity of an herb is to be dried, the old plan of
hanging loose bunches from the ceiling of a warm, dry attic or a kitchen
will answer. Better, perhaps, is the use of trays covered with clean,
stout manilla paper upon which thin layers of the leaves are spread.
These are placed either in hot sunlight or in the warm kitchen where
warm air circulates freely. They must be turned once a day until all the
moisture has been evaporated from the leaves and the softer, more
delicate parts have become crisp. Then they may be crunched and crumbled
between the hands, the stalks and the hard parts rejected and the powder
placed in air-tight glass or earthenware jars or metal cans, and stored
in a cool place. If there be the slightest trace of moisture in the
powder, it should be still further dried to insure against mold. Prior
to any drying process the cut leaves and stems should be thoroughly
washed, to get rid of any trace of dirt. Before being dried as noted
above, the water should all be allowed to evaporate. Evaporation may be
hastened by exposing the herbs to a breeze in a shallow, loose basket, a
wire tray or upon a table. While damp there