HOW TO USE HERBS 
Cottage Herb Garden 
Washington Cathedral 
Mount Saint Alban, Washington, D. C. 
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HERBS FOR TEAS 
Ambrosia, Camomile, Catnip, Pennyroyal, Lemon Ver¬ 
bena, Peppermint, Lemon Balm, Horehound, Pot Mar¬ 
joram, Sage, Fennel, Summer and Winter Savories, 
Wormwood, Thyme (English and French), and Qary 
Sage. 
HERBS FOR OMELETTES 
Sweet Marjoram, Thyme (English and French), Tarragon, 
Chives, Chervil, Clary Sage, Hyssop, and Basil. 
STUFFINGS FOR POULTRY 
Sage, Sweet Marjoram, Winter and Summer Savory, 
and Thyme. 
HERBS DELIGHTFUL IN SOUPS 
English and French Thyme, Sweet Marjoram, Pot Mar¬ 
joram, Winter Savory, Summer Savory, Basil, Chervil, 
Rosemary, and Boy Leaves. 
HERBS FOR SALAD 
Burnet, Basil, Chives, Lovage, Sweet Marjoram, Thyme, 
Chervil, Fennel, Rue, Dill, Winter Savory, and Summer 
Savory. 
GIFT BOXES 
Containing four jars of assorted Herbs or Pot Pourri 
or Honey, $1.00. 
Write for list of thriving Herb Plants and Dried Herbs to 
THE COTTAGE HERB GARDEN 
WASHINGTON CATHEDRAL 
MOUNT SAINT ALBAN WASHINGTON. D. C. 
(over) 
