Set Aside a C 



orner 



eading from top to bottom these herbs are: 

 |age. Dill, Basil, Marjoram, Fennel, Borage. 



Of course you want to keep up with new ways of cooking! 

 Then, you must have plenty of herbs to use. Very often, it is 

 difficult to buy them. Besides, when you grow your own, you 

 are sure of getting them fresh and full of flavor. Start a 

 "kitchen garden'' this year. A space 5 by 8 feet will grow all 

 the herbs you need. 



(For Key to Symbols — See p. 51) 



ANISE (Pimpinella anisum) [hA-14-16 in.] The fragrant, pleasant tasting 

 seeds are used to flavor bread, cake, cookies, and candy. The green leaves are 

 used in salads. Sow seed in a warm sunny spot in May. Cut off the umbels 

 and dry the seeds in the shade as soon as they turn grayish. 

 Pkt. 5c; oz. 25c; 1/4 lb. 75c. 



BALM (Melissa officinalis) [hP-134 ft-] The leaves have a lemony, minty 

 fragrance and taste like lemon peel. A few sprigs placed in fruit drinks give 

 them a delicious new flavor. 

 Pkt. 5c; oz. 50c; 1/4 lb. $1.50. 



BASIL, SWEET (Ocimum basilicum) [k.\-l ft.] A spicy taste, almost 

 flower-like, makes this a popular flavoring herb in France and Italy. A good 

 addition to green salads, to dishes containing tomato or cheese, to fruit 

 drinks, and in soups with other herbs. The leaves are also dried for use. May 

 be started indoors for earlier growth outside. 

 Pkt. 5c; oz. 30c; 1/4 lb. 90c. 



BORAGE (Borage officinalis) [hA-12-18 in.] Grown both for bee pasturage 

 and as a pot herb. Leaves and flowers give an unusual flavor to cold drinks 

 and make a pretty garnish for salads. The blossoms are attractive as cut 

 flowers. 

 Pkt. 5c; oz. 25c; V4 lb. 75c. 



CARAWAY (Carum carul) [hB-1-2 ft.] The seeds are used to flavor bread, 

 cake, cookies, cheeses, baked apples and other baked fruits. Planted one 

 year, this herb will seed the next year, ripening in early summer. 

 Pkt. 5c; oz. 20c; Vi lb. 60c. 



For cooking use only, not for planting. 



CARAWAY SEED for Flavoring 

 1/4 lb. 30c, 



CORIANDER (Coriandrum sativum) [hA-2'2li ft.] This plant has agree- 

 able tasting seeds which are used in confectionery and to disguise the taste 

 of medicines. The seeds ripen in late July and should be picked before they 

 begin to drop off. 

 Pkt. 5c; oz. 20c; 1/4 lb. 60c. 



CORIANDER SEED for Flavoring 



Vd lb. 30c. 



For cooking use only, not for planting. 



DILL MAMMOTH (Anethum graveolens) [hA-2-3 ft.] Famous for making 

 "dill pickles." Both seeds and leaves are used. About 2}i months are neces- 

 sary from seed time to harvest. The young plants should be thinned, but 

 they do not transplant well. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; lb. 90c. 



FENNEL, SWEET (Foeniculum officinale) [hB-2-4 ft.] The fresh, tender 

 stems of this herb may be eaten raw like celery, or in salads. The leaves add 

 flavor to sauces and soups. The seeds have a pleasant taste and are used to 

 flavor both candy and medicines. The plant likes a sunny location. Do not 

 confuse with Florence Fennel, see page 25. 

 Pkt. 5c; oz. 20c; 1/4 lb. 65c. 



HOREHOUND (Marrubium vulgare) [hP-1-3 ft] The quahty of this herb 

 is better if the plants grow close together. The leaves and bitter, pungent 

 juice of the flowering tops are used to flavor cough sirups and candies. The 

 plant thrives almost anj'where, but seems to do best on poor light soil. 

 Pkt. 5c; OZ. 50c; 1/4 lb. $1.50. 



HYSSOP (Hyssopus officinalis) [hP-lj2 ft] This herb gives a fine taste to 

 honey. For that reason it is sometimes planted near bee hives. A tea from the 

 leaves and flowers is given for chest diseases. Hyssop grows well from seed 

 planted directly in the garden. 

 Pkt. 5c; oz. 50c; Vi lb. $1.50. 



46 



