CHAPTER VI 



PEBENNIAL KITCHEN HERBS 



' Herbs, too, she knew, and well of each could speak, 

 That in her garden sipped the silvery dew ; 

 Where no vain flower disclosed a gaudy streak, 

 But herbs for use, and physic not a few.' 



Our nine most useful perennial kitchen Herbs 

 are : IVlint, Mentha viridis ; Sage, Salvia officinalis ; 

 Common Thyme, Thymus vulgaris ; Lemon 

 Thyme, Thymus citriodorus ; Winter Savory, 

 Satureia montana ; Pot Marjoram, Origamcm 

 Onites; Tarragon, Artemisia Dracunculus ; Fennel, 

 Foeniculum vulgar e ; and Sorrel, Mumex. Beside 

 these Herbs, there are two more we ought to have, 

 because, although they have fallen out of use in 

 our time, they are well worth growing for one 

 reason or another. They are Sweet Cicely, 

 Myrrhis odor at a, and Alecost, or Costmary, JBal- 

 samita vulgaris. Mints will have a chapter to 

 themselves, so we begin with Sage. 



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