THE GROWING OF VEGETABLES 



203 



following "herbs." Their special uses, as here mentioned, 

 may be suggestive : 



Mint, for meat sauces. 



Angelica, for flavoring cakes. 



Lavender, for oil and toilet water. 



Sage, for sausage and meat dressings. 



Sweet fennel, leaves used in fish sauces. 

 • Dill, the seeds are used to flavor pickles. 



Caraway, seeds used by bakers in cakes, cookies, -iire^i,, 

 apple pie,,etc. ' , " ^ '' i/ 



4 



■^ 



Fig. 116. — Bloomsdale rutabagas. A form of yellow turnip thati keeps well 'for 

 winter use. (Cornell Station in Productive Feeding.) 



Thyme, in gravies and dressings for stuffed meats. 



Chives, used for flavoring soups and salads. 



Borage, balm and catnip are useful where one has bees. / 



Tarragon, leaves useful in giving a delicious- flavor to vine- 

 gar and pickles. 



Coriander, fennel and caraway seeds are used for flavoring 

 syrups and cakes. 



Among the herbs having medicinal value are arnica, hops, 

 catnip, bane, pennyroyal, belladonna, sage, rue, horehound, 

 marshmallow, wormwood, hyssop and peppermint. 



