for a little patch of 



Herb 





LAVENDER (Lavandula spica) [hP-2 ft.] More spreading and more shrubby 

 than the true Lavender (Lavandula vera). The leaves are larger, too, and 

 the fragrance a little stronger. Oil is distilled from the young tops and flower 

 spikes to use in lavender water, perfumes, and soaps. The dried flowers scent 

 linens; they should be picked when first open and dried quickly. The seed 

 is rather slow to germinate. It may be started indoors. (See Lavandula vera, 

 page 69.) 

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



MARJORAM, SWEET (Origanum majorana) [tP — may be used as an annual] 

 [20 in. -2 ft.] A sjiecial favorite with the Germans for seasoning poultry 

 dressings. The young tender leaves are also good in salads and to flavor 

 soups. For winter use, the leaves and stems are dried, rubbed to powder, and 

 stored away in gla.ss. This herb makes a pretty pot plant. 

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



ROSEMARY (Rosmarinus officinalis) [tP — may be used as an annual] [2-4 ft] 

 The fragrant odor and warm pungent taste of the leaves make this an accept- 

 able seasoning for meats and soups. Start seed in the house so as to have 

 plants large enough to use the first year. It does not need rich soil. 

 Pkt. 5c; oz. 75c; 1/4 lb. $2.25. 



RUE (Ruta graveolens) [hP-16 in.-2 ft.] One of the bitter herbs with an 

 unpleasant odor. The leaves are acrid enough to blister the skin. Italians and 

 Greeks use the leaves in salads and for seasoning — but sparingly. It is said 

 to be good for a failing appetite. 

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



SAFFRON (Carthamus tinctorius) [hA-1-3 ft.] The yellow thistle-like flow- 

 ers, picked while in full bloom, are used for coloring and flavoring. 

 Pkt. 5c; oz. 35c; 1/4 lb. $1.00. 



SAGE, Broad Leaf (Salvia officinalis) [hP-14-16 in.] An old favorite for use 

 in meat and poultry dressings. It is an ornamental gray-leaved plant with 

 blue flowers. Pick the leaves when about half-grown, dry, and powder them. 

 Freshly dried sage is of far better flavor than old leaves, but it is strong and 

 should be used with care. 

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



SAVORY, Summer (Satureia hortensis) [hA-8-10 in.] Leaves and flowering 

 tops of this popular herb are put into dressings, are boiled with peas and 

 snap beans, and are used fresh in salads with other herb flavorings. The 

 seeds come up satisfactorily when planted outdoors in May. 

 Pkt. 5c; oz. 30c; Vi lb. 85c. 



THYME (Thymus vulgaris) [hP-8-10 in.] This is used principally in com- 

 bination with other herbs for seasoning. It has a delightful scent and a sharp, 

 aromatic taste. 

 Pkt. 5c; oz. 70c; 1/4 lb. $2.00. 



WORMWOOD (Artemisia absinthium) [hP-3-5 ft.] Next to Rue this is the 

 bitterest of all herbs. It is chiefly used in the manufacture of medicines. 

 Pkt. 5c; oz. 60c; 1/4 lb. $1.75. 

















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Plantins Plan for a "Garden of Flavors" (Other herbs may be substituted) 



47 



And here are: Rue, Savory, Thyme, 

 Anise, Horehound, and Hyssop, 



