Sweet or culinary herbs are those annual, biennial or perennial plants whose green parts, tender roots or ripe seeds have an aromatic flavor and fragrance, due either to a volatile oil or to other chemically named substances peculiar to the individual species. The herbs having a pleasing scent are called sweet, and since they have been long used in cookery to add their characteristic flavors to soups, stews, dressings, sauces and salads, they are popularly called culinary.

Many of the flavoring herbs now in use were similarly employed before the erection of the pyramids. Sadly, many herbs popular in ancient times no longer appear in modern lists of esculents. Historical herb usage is based largely upon imperfect records. But it seems safe to conclude that a good number of herbs, especially those said to be natives of the Mediterranean region, overhung and perfumed the cradle of the human race.

According to Biblical passages, several herbs were highly esteemed in that era. The gospels of Matthew and Luke make reference 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 28:25) also speaks of “fitches” (vetches), wheat, barley and “rie” (rye), seems then to have been a valued crop.

Development of herb crops contrasts strongly with that of the other referenced crops. Whereas the latter crops have continued to be staples, and have improved in both quality and yield since that ancient time, the herb crops have dropped to a subordinate position of all edible plants.

Herbs have decreased in number of species, and have shown less improvement than any other group of plants cultivated for economic purposes. Besides being a food crop, herbs are valued for medicinal purposes. They can also be used as aromatherapy ingredients. Let’s not forget their use as decoration and ornamentation. With so many beneficial uses it is hard to understand why herbs have been relegated to the bottom of the pile when it comes to increasing production and creating new varieties.

The loss of varieties and the absence of improvement is to be regretted. With improved quality and harvest yield would come increased consumption and a greater selection of appetizing flavors and scents. Container herb gardens are becoming staples in many homes. Perhaps interest by the increasing number of leisure gardeners will spark the desire to develop new herb varieties.

By: Rhonda Holland

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