parsley—P etroselinum hortense (Biennial - 6 in.) 
1 his is one of the best loved of the cooking herbs. 
It may be cut several times during the season. 
Be sure to dry some for winter use. 
PINKS—Dianthus plumarius (Perennial - 8 in.) These 
are the old-fashioned spice pinks which make 
delightful nosegays. 
ROSEMARY—Rosmarinus officinalis (Perennial 
shrub) The leaves, both green and dried, are used 
to flavor soups, stews and meats. The plant is not 
reliably hardy in cold climates, and should be 
stored in a pit or greenhouse, but it is well worth 
the trouble. 
RUE—Ruta graveolens (Perennial - 2 ft.) A beauti¬ 
ful plant with blue-green leaves and yellow flow¬ 
ers. The leaves have a strong pungent taste, and 
are sometimes used for flavoring, and in sand¬ 
wiches. 
SAFFLOWER—Carthamus tinctorius (Annual - 12 
in.) This is the false saffron which yields a red 
dye, and is also used medicinally. The plant has 
attractive bright 3 '^cllow blossoms. 
SAGE—Salvia officinalis (Perennial - 18 in.) The 
leaves are used^ in cooking, either green or dried, 
and no turkey is properly stuffed without it. The 
plants should be divided every three of four years. 
SUMMER SAVORY—Satureia hortensis (Annual - 
12 in.) The leaves are used extensively in cooking, 
and udth sage in poultry stuffing. The plant will 
sow itself freely. 
WINTER SAVORY—Satureia montana (Perennial - 
12 in.) The flavor is a little stronger than Sum¬ 
mer Savory, but otherwise much the same. 
SORREL—Rumex acetosa (Perennial - 2^ ft.) The 
leaves are used in salads and make a delicious 
soup. The leaves have a better flavor if the plant 
is not allowed to blossom. 
TANSY—^Tanacetum vulgare (Perennial - 2 ft.) The 
leaves are aromatic, and are said to discourage 
moths when placed among woolens. The yellow 
flowers last a long time, and are. very attractive. 
THYME—Thymus vulgaris, French, narrow leaved. 
Thymus vulgaris, German, broad leaved 
(Perennial - 4 in.) The leaves are used for flavor¬ 
ing meats, gravies and soup. The plant is one of 
the most popular herbs. 
