Heib ^ee^s Sack Packet .10 
ANGELICA—Angelica archangelica (Perennial until 
it sets seed - 5 ft.) The stems are candied to use 
in cake decorations, while the seeds are used for 
flavoring. The plant makes a handsome back¬ 
ground for other herbs. 
ANISE—Pimpinella anisum (Annual - 12 in.) The 
seeds of this plant are used medicinally and for 
flavoring. 
BALM—Melissa officinalis (Perennial - ft.) The 
leaves have a delicious lemon flavor and scent. 
They may be used in cold drinks, or dried to make 
tea. The plant is attractive, and seeds itself freely. 
BASIL—Ocimum basilicum. Sweet Green 
Ocimum basilicum, Sweet Purple 
Ocimum basilicum, Bush Green 
(Annual - 8 in. - 18 in.) The leaves of this plant 
have a flavor reminiscent of clove, and are used 
especially with tomato dishes, and to make basil 
vinegar. Sweet basil is best for drying, while the 
Bush Basil is more delicate for green use. 
BORAGE—Borago officinalis (Annual - 2 ft.) The 
leaves are used as a pot-herb and make a delicious 
cream soup, while the blue star flowers may be 
candied. It is a handsome plant, easily grown. 
BURNET—Poterium sanguisorba (Perennial - 8 in.) 
The tender central leaves are used in salads and 
cold drinks. 
CAMOMILE—Anthemis nobilis (Perennial - 8 in.) 
The dried flowers are used to make a tonic tea, 
and a hair rinse, while the plants, if kept cut, will 
make a very satisfactory lawn cover which is not 
only aromatic, but will withstand drought and 
poor soil conditions. 
CARAWAY—Carum carvi (Biennial - 2 ft.) The 
most important parts of this plant are the seeds 
which are used for flavoring, and the root which 
may be eaten as a vegetable. It self-sows read¬ 
ily. 
