L06 
AROMATIC, POT, AND SWEET HERBS. 
AROMATIC, POT, AND SWEET HERBS. 
CrRAINES d’HeRBES ArOMATIQUES, ODORIFERANTES ET A 
l’usage de la cuisine. 
Angelica, Garden, 
Angelica atropurpurea. 
Anise, 
Pimpinella anisum . 
Basil, Sweet, 
Ocymum basilicum . 
Borage, 
Bor ago officinalis. 
Burnet, Garden, 
Poturium sanguisorba . 
Caraway, 
Carum carui. 
Chervil, or Cicely the Sweet, 
Scandix odorata cerefolium. 
Clary, 
Salvia sclara. 
Coriander, 
Coriandrum sativum. 
Dill, 
Anethum graveolens. 
* Fennel, Common, 
Anethum foeniculum. 
* Fennel, Sweet, 
Anethum dulce. 
Marigold, Pot, 
Calendula officinalis. 
* Marjoram, Sweet, 
Origanum marjorana . 
* Mint, Spear, 
Mentha virides. 
* Mint; Pepper, 
Mentha piperita. 
* Mint, Pennyroyal, 
Mentha pulegium. 
* Sage, Common, 
Salvia officinalis. 
* Sage, Red, 
Salvia clandestinoides . 
Savory, Summer, 
Satureja hortensis. 
* Savory, Winter, 
Satureja, montana. - 
* Tarragon, 
Artemisia dr acun cuius. 
* Thyme, Common, 
Thymus vulgaris . 
* Thyme, Lemon, 
Thymus serpyllum. 
Aromatic Herbs are such as impart a strong spicy odour 
and savoury taste ; many of them are used as small pot herbs, 
and for sauces, stuffings, and other uses in cooking. As only 
a small quantity of these are necessary in private gardens, a 
by-corner may be allotted for them, and such medicinal herbs 
as may be wanted in a family. 
It may be necessary to explain, as we go along, that there 
are three principal descriptive names given to plants, namely, 
Annuals, Biennials, and Perennials. The Annuals being but 
of one season’s duration, are raised every year from seed. 
The Biennials are raised from seed one year, continue till 
the second, then perfect their seed, and soon after die; some 
of these should also be raised every year from seed. The 
Perennials may be raised from seed, but when once raised, 
they will continue on the same roots many years. Those 
