106 AROMATIC, POT, AND SWEET HERBS. 



AROMATIC, POT, AND SWEET HERBS. 



Graines d'Herbes Aromatiques, odoriferantes et a 

 l'usage de la cuisine. 



Angelica, Garden, Angelica atropurpurea- 



Anise, Pimpinella anisum. 



Basil, Sweet, Ocymum basilicum. 



Borage, Borago officinalis. 



Burnet, Garden, Poturium sanguisorha. 



Caraway, Carum carui. 



Chervil, or Cicely the Sweet, Scandix odorata cerefolium. 



Clary, Salvia sclara. 



Coriander, Coriandrum sativum^ 



Dill, Anethum graveolens. 



* Fennel, Common, Anethum fceJiiculum. 



* Fennel, Sweet, Anethum dulce. 

 Marigold, Pot, Calendula officinalis. 



* Marjoram, Sweet, Origanum marjorana. 



* Mint, Spear, Mentha virides. 



* Mint, Pepper, Mentha piperita. 



* Mint, Pennyroyal, Mentha pulegium. 



* Sage, Common, Salvia officinalis. 



* Sage, Red, Salvia clandestinoides. 

 Savory, Summer, Satureja hortensis. 



* Savory, Winter, Satureja montana. 



* Tarragon, Artemisia dracunculu^. 



* Thyme, Common, Thymus vulgaris. 



* Thyme, Lemon, Thymus serpyllum. 



Aromatic Herbs are such as impart a strong spicy odour 

 and savoury taste ; many of them are used as small pot herbs, 

 and for sauces, stuffings, and other uses in cooking. As only 

 a small quantity of these are necessary in private gardens, a 

 by-corner may be allotted for them, and such medicinal herbs 

 as may be wanted in a family. 



It may be necessary to explain, as we go along, that there 

 are three principal descriptive names given to plants, namely, 

 Annuals, Biennials, and Perennials. The Annuals being but 

 of one season's duration, are raised every year from seed. 

 The Biennials are raised from seed one year, continue till 

 the second, then perfect their seed, and soon after die; some 

 ot these should also be raised every year from seed. The 

 Perennials may be raised from seed, but when once raised, 

 they will continue on the same roots many years. Those 



