Pot-herbs are not, as might be supposed from the name, the vegetables chiefly used for culinary purposes, as supplying articles of food, but rather those which are of secondary importance, and valuable chiefly for flavouring, as parsley, fennel, &c.
Pot-herbs
Chambers's Encyclopaedia, Volume 8: Peasant to Eoumelia, p. 358
Source scan(s): p. 0367