HELIOTROPE—Heliotropiuin Hybrid (Perennial - 
18 in.) The “Cherry-Pie” is perhaps the best loved 
of the sweet herbs. It is not hardy and must be 
taken indoors for the winter. The plants may be 
propagated from cuttings as w’ell as seeds. 
HOREHOUND—Marrubium vulgare (Perennial - 12 
in.) A tea made from the leaves of this plant 
flavors the familiar candy for coughs and cohis. 
HYSSOP—Hyssopus officinalis (Perennial - 2 ft.) 
This plant makes an excellent low hedge, and the 
tender new leaves are used for flavoring in salads. 
It has an attractive blue blossom spike. 
LAVENDER—Lavandula spica 
Lavendula vera 
(Perennial - 2 ft.) Plant this in rather dry soil 
for the sweetest blooms, and prune well in the 
fall to make bushy plants. 
LOVAGEl—Levisticum officinalis (Perennial - 5 ft.) 
All parts of this plant are used in cooking—seeds, 
leaves, stalks and roots. The flavor is rather like 
celery, but much stronger, and a little goes a long 
way. 
POT MARIGOLD—Calendula officinalis (Annual - 
18 in.) The petals of this flower are used for flav¬ 
oring, and give bright color when mixed with 
Pot-Pourri. Sprinkle a few fresh petals on a plate 
of pea soup. 
SWEET 'MARJORAM—Origanum marjorana 
(Annual - 8 in.) The leaves are used both green 
and dried in meat and egg cookery, or as a gar¬ 
nish. The plant is one of the indispensible herbs. 
MIGNONETTE—Reseda odorata (Annual - 12 in.) 
Everyone knows the delicate sweetness of this 
flower. The seedlings do not like to be transplant¬ 
ed, so sow the seeds where the plants arc to stand. 
NASTURTIUM—Tropaeolum Hybrid (Annual vine) 
Stems, leaves, flowers and seeds of this plant are 
used in s?lads. The green seeds may be pickled 
like capers. Plant in poor soil for increased bloom. 
NICOTINE—Nicotiana officinalis (Annual - 3 ft.) 
Plant this lovely white flowering tobacco where 
you can enjoy its fragrance in the evening. 
