for a little patch of 



Herb 



LAVENDER (Lavandula spica) [hP] 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 68. ) 

 Pkt. 5c; oz. 50c; y 4 lb. $1.50. 



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

 special 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 

 glass. This herb makes a pretty pot plant. 

 Pkt. 5c;oz. 50c; y 4 lb. $1.50. 



ROSEMARY (Rosmarinus officinalis) [tP— may be used as an annual] The 

 fragrant odor and warm pungent taste of the leaves make this an acceptable 

 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;V 4 lb. $2.25. 



RUE (Ruta graveolens) [hP] 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. 45c;i/ 4 lb. $1.35. 



SAFFRON (Carthamus tinctorius) [hA] The yellow thistle-like flowers, picked 

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

 Pkt. 5c;oz. 35c; y 4 lb. $1.00. 



SAGE, Broad Leaf (Salvia officinalis) [hP] 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; y 4 lb. $1.50. 



SAVORY, Savory (Satureia hortensis) [hA] 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 satis- 

 factorily when planted outdoors in May. 

 Pkt. 5c; oz. 25c;y 4 lb. 75c. 



THYME (Thymus vulgaris) [hP] This is used principally in combination with 

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

 taste. 

 Pkt. 5c; oz. 60c; y 4 lb. $1.75. 



WORMWOOD (Artemisia absinthium) [hP] Next to Rue this is the bitterest 

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

 Pkt. 5c; oz. 60c; y 4 lb. $1.75. 

























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



47 



And here are: Rue, Savory, Thyme, 

 Anise, Horehound, and Hyssop. 



