— azoricus, Azores Thyme, 4 inches. 
Neat mounds of slowly spreading 
foliage, bronzy in winter; attractive, 
pale lilac flowers; unique scent. Use¬ 
ful between stepping stones and in 
the rock garden as well as in the herb 
garden, but sometimes winter-kills. 
$.25 each, $2.50 per dozen. 
— citriodorus. Lemon Thyme , 1 foot. 
Wiry, evergreen, little bushes with 
lemon fragrance. 
$.25 each, $2.50 per dozen. 
-aureus, Golden Thyme, 1 foot. 
A form of the lemon thyme with 
leaves edged yellow. 
$.25 each; $2.50 per dozen. 
— nitidus, 9 inches. 
Tiny, pyramidal herbs with gray 
leaves. 
$.25 each, $2.50 per dozen. 
— Serpyllum album, see main catalogue. 
-coccineus, Red Creeping Thyme. 
Trailing plant with reddish flowers. 
$.20 each; $2.00 per dozen. 
-languinosus, Woolly Thyme. 
Gray, hairy plant, trailing over rocks 
and forming little mounds. 
$.25 each, $2.50 per dozen. 
— vulgaris, Common Thyme, Kitchen 
Thyme, 1 foot. 
Wiry little evergreen valuable for 
soups and all kinds of seasoning. 
$.20 each; $2.00 per dozen. 
Valerian, see Centranthus, Polemonium, 
and Valeriana. 
Winter Savory, see Satureia. 
Wormwood, see Artemisia Absinithium. 
Azores Thyme 
Balm 
Burnet 
HERBS WITH ATTRACTIVE FOLIAGE: 
Chamomile 
Hyssop 
Lavender 
Lavender Cotton 
Lemon Verbena 
Rosemary 
Rue 
Silver Thyme 
Southernwood 
Wormwood 
HERBS NOTABLE FOR THEIR PLEASANT SCENT: 
Balm Lavender Round-leaved Mint 
Bergamot Lemon Verbena Rosemary 
Burnet Pennyroyal Lemon Thyme 
HERBS WITH COLORFUL, ATTRACTIVE FLOWERS: 
Bee-Balm Germander Monkshood Tansy 
Chives Hyssop Pot Marjoram Valerian 
Foxglove Lavender Rosemary 
SOME OF THE HERBS MOST COMMONLY FOUND USEFUL IN SEASONING 
Chives Mint Sage 
£“ Thyme Pot Marjoram Savory 
Silver Thyme 
Tansy 
Tarragon 
MINT SAUCE. 
Take a good cupful of red currant 
jelly and mix into it two tablespoonfuls 
of finely-chopped mint. This is a much 
better way than serving the red currant 
jelly and mint sauce separately with 
roast lamb. 
CHIVES. 
Chives are excellent in savoury 
omelets, and may be chopped and boiled 
with potatoes which are to be mashed, or 
chopped fresh and sprinkled on dish of 
mashed potatoes, both as a garnish and 
flavouring. They may also be used in 
soup, either dried or freshly chopped, 
and are a welcome improvement to 
croquettes and meat pies. 
TARRAGON. 
John Evelyn, in his treatise on salads, 
says of Tarragon: “ ’Tis highly cordial 
and friends to the head, heart and liver.” 
To make Tarragon vinegar, fill a wide 
mouthed bottle with the freshly-gathered 
leaves, picked just before the herb 
flowers, on a dry day. Pick the leaves 
off the stalks and dry a little before 
the fire. Place in a jar, cover with the 
best white vinegar, allow to stand some 
hours, then strain through a flannel 
jelly bag and cork in bottles. 
Tarragon in Omelet. Add chopped 
leaves to the beaten egg yolks just be¬ 
fore folding in the whites. 
‘‘From Culinary Herbs and Condiments 
by M. Grieve, Harcourt, Brace and Com¬ 
pany, N. Y.” 
