Green herbs, if freshly and properly gathered, are richest in flavoring substances and when added to sauces, fricassees, stews, etc., reveal their freshness by their particles as well as by their decidedly finer flavor. In salads they almost entirely supplant both the dried and the decocted herbs, since their fresh colors are pleasing to the eye and their crispness to the palate; whereas the specks of the dried herbs would be objectionable, and both these and the decoctions impart a somewhat inferior flavor to such dishes. Since herbs cannot, however, always be obtained throughout the year, unless they are grown in window boxes, they are infused or dried.