Set Aside a Corner 



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] 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 gravish. 

 Pkt. 5c; oz. 25c; V 4 lb. 70c. 



BALM (Melissa officinalis) [hP] 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; V 4 lb. $1.50. 



BASIL, SWEET (Ocimum basilicum) [hA] 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. 25c; V 4 lb. 80c. 



BORAGE (Borage officinalis) [hA] 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; y 4 lb. 80c. 



CARAWAY (Carum carui) [hB] 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; V 4 lb. 60c. 



CARAWAY SEED for Flavoring For cooking use only, not for planting. 

 i/ 4 lb. 30c. 



CORIANDER (Coriandrum sativum) [hA] This plant has agreeable 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. 15c; y 4 lb. 50c. 



CORIANDER SEED for Flavoring 

 V 4 lb. 30c. 



For cooking use only, not for planting. 



jding from top to bottom these herbs are: 

 ie, Dill, Basil, Marjoram, Fennel, Borage. 



DILL MAMMOTH (Anethum graveolens) [hA] Famous for making "dill 

 pickles". Both seeds and leaves are used. About 2% months are necessary 

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

 not transplant well. 

 Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. $1.00. 



FENNEL, SWEET (Foeniculum officinale) [hB] 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; y 4 lb. 70c. 



HOREHOUND (Marrubium vulgare) [hP] The quality 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 anywhere, but seems to do best on poor light soil. 

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



HYSSOP (Hyssopus officinalis) [hP] 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;V 4 lb. $1.50. 



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