Cambridge , N. Y. 
Herbs 
CULTURE —The seeds should be sown in the spring; in shallow drills, 12 
inches apart, and the young plants thinned out or transplanted to about 4 
inches. Those varieties which are used in dry form should be harvested on a 
dry day, just before the blossom develops, dried quickly and bottled, or closely 
packed in dry boxes with the air entirely excluded. 
CARAWAY (Carum Carui) —Biennial. Seeds used for flavoring. 
DILL, MAMMOTH (Anethum graveolens) —Annual. Used in making 
dill pickles. 
FENNEL, FLORENCE —(See page U). 
FENNEL, SWEET (Foeniculum officinale) Perennial. Seeds used for 
flavoring. 
MARJORAM, SWEET (Origanum marjorana)— Tender perennial. Young 
leaves used for seasoning. 
SAGE (Salvia officinalis)— Hardy perennial. Most useful of all herbs. 
SAVORY, SUMMER (Satureia hortensis) —A nnual. Used for seasoning. 
THYME, BROAD LEAVED (Thymus vulgaris)— Hardy perennial. Used 
for flavoring and medicinally. 
