CULINARY HERBS 5 1 



The important members of the Labiatse are : 



Sage (Salvia officinalis, Linn.). 



Savory (Saturcia hortcnsis, Linn.). 



Savory, winter (Satureia montana, Linn.). 



Thyme (Thymus vulgaris, Linn.). 



Marjoram (Origanum Marjoram; 0. Onites, ^nn^; 



and M. vulgare, Linn.). 

 Balm (Melissa officinalis, Linn.). 

 Basil (Ocimum Basiliciim, Linn., and O. minimum, 



Linn.). 

 Spearmint (Mentha spicata, Linn., or M. viridis, 



Linn.). 

 Peppermint (Mentha Piperita, Linn.). 

 Rosemary (Rosmarinus officinalis, Linn.). 

 Clary (Salvia Sclarea, Linn.). 

 Pennyroyal (Mentha Pulegium, Linn.). 

 Horehound (Marrubium vulgare, Linn.). 

 Hyssop (Hyssopus vulgaris, Linn.). 

 Catnip (Nepeta Cataria, Linn.). 

 Lavender (Lavandula vera, D. C. ; L. spica, D. C). 



These plants, which are mostly natives of mild 

 climates of the old world, are characterized by hav- 

 ing square stems; opposite, simple leaves and 

 branches ; and more or less two-lipped flowers which 

 appear in the axils of the leaves, occasionally alone, 

 but usually several together, forming little whorls, 

 which often compose loose or compact spikes or 

 racemes. Each fertile blossom is followed by four 

 little seedlike fruits in the bottom of the calyx, 

 which remains attached to the plant. The foliage is 

 generally plentifully dotted with minute glands that 



