An Early List of Basic Herbs from an Old Cookbook

 "An Early List of Basic Herbs from an Old Cookbook" was a poster that my grandma had in her kitchen for years. I can't find another copy of it online, so I wanted to share it here. The poster is a page from The Seasons of America Past by Eric Sloane, although the name of the list makes me think it could be from an even older book. I don't have the book itself, so I can't say whether or not he names the source.

an Early List of Basic Herbs from an old Cookbook

 

Pot Herbs - Vegetable - Flesh - Other - Soup - Fish

Sage - beans, onions, tomatoes - stews, stuffings, sausage - egg dishes, tea, tonic - soupstock, showders, - stuffings, baked fish

Savory - squash, lentils, baked beans, string beans - veal, lamb, beef, stuffings - egg sauces - bean, onion, lentil - chowders, baked, broiled

Tarragon - peas, beans, celery, asparagus, tomatoes - chicken, game, veal, ham - all egg dishes, meat sauce - vegetable, tomato - shellfish

Marjoram - all vegetables - pot roasts, stews, chicken, pork - cheese, gravies, tea - spinach, minestrone, meat - broiled fish, creamed ", chowders

Thyme - onions, peas, carrots - stuffings, gravies, beef stew - cheese dishes, cold remedy - onion, chowders, oyster stew, soupstock - lobster, shrimp, oysters

Bay - onions, squash - stews, liver, lamb - [blank] - soupstock - pickled fish

Dill - potatoes, carrots, cabbage - lamb - pickles, cheese or egg dishes - beef, tomato - herring, shellfish dishes

Basil - eggplant, squash, turnips - meatloaf, lamb, liver, all stews - cheese egg or rice dishes - vegetable, tomato - all fish

Chives - potatoes - steak, stuffing - egg and cheese dishes - potato creamed soups - all fish

Rosemary - spinach, turnips, green beans, turnips - boiled meat, stews, veal, kidneys - with orange or grapefruit, in breads - meat, pea, chicken - creamed shellfish

Mints - on peas or carrots - lamb sauces - tea, vinegar, jelly, sachets - [blank] - [blank]

Parsley - used (but sparingly) on nearly all cooked dishes

 

Anise, peppermint, horehound, angelica for candies

Savory, costmary, basil, cresses for peppering purposes

Apple-mint, lemon-thyme, sweet woodruff for fruit drinks

Coriander seeds, caraway, sesame, cumin for cake covering

Anise, fennel, lovage, chervil, cicely for liquorice flavoring

Sorry if this is hard to read, I tried my best to copy the grid

I tried to clean up the glare a bit on this picture

I originally posted the poster's text on Pastebin here: https://pastebin.com/EybHNQmq