Tonight, we’ll read from “Culinary Herbs” by M.G. Kains, published in 1912.

Herbs are a widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Herbs generally refer to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.