CULINARY HERBS lOI 



twice as much as I would care to use in a century. 

 For culinary use the flowers are gathered when in 

 full bloom, dried in the shade and stored in glass 

 jars. The fresh flowers have often been used to 

 color butter. 



The marigold, ''homely forgotten flower, under 

 the rose's bower, plain as a weed," to quote Bay- 

 ard Taylor, is a general favorite flowering plant, 

 especially in country gardens. It is so easily grown, 

 is so free a bloomer, and under ordinary manage- 

 ment continues from early summer until even hard 

 frosts arrive, that busy farmers' wives and daugh- 

 ters love it. Then, too, it is one of the old-fashioned 

 flowers, about which so many happy thoughts cling. 

 What more beautiful and suggestive lines could one 

 wish than these : 



"The marigold, whose courtier's face 

 Echoes the sun, and doth unlace 

 Her at his rise, at his full stop 

 Packs up and shuts her gaudy shop." 

 —John Cleveland 



" On Phillis Walking before Sunrise" 



"Youth ! Youth ! how buoyant are thy hopes ! They turn 

 Like marigolds toward the sunny side," 



—Jean In^elow 



" The Four Bridges" 



Marjoram. — Two species of marjoram now grown 

 for culinary purposes (several others were formerly 

 popular) are members of the Labiatse or mint fam- 

 ily — pot or perennial marjoram (Origanum vulgare, 

 Linn.) and sweet or annual (0. Marjorana). Really, 

 both plants are perennials, but sweet marjoram, 



