BERGAMOT. Bee-balm or Oswego Tea. Monarda didyma. Perennial. Fragrant foliage; 
red flowers. Used as a beverage herb for tea or flavoring wine. (Plants only.) 
Borace. Borago officinalis. Annual. Oval leaves; blue flowers. Leaves used in salads, 
flowers used as a garnish. Good for bees. (Seed only.) 
BuRNET. Sanguisorba officinalis. Perennial. Cucumber-scented leaves used in salads, 
soups and iced drinks. (Plants only.) 
CHAMOMILE. Anthemis nobilis. Perennial. Gray green leaves; white daisy-like flowers 
with yellow centers. Dried flowers used for tea. (Plants only.) 
CHAMOMILE. Matricaria chamomilla. Perennial. Fern-like leaves; daisy-like blooms. 
Good covering for sunny, gravelly banks. Used for tea. (Seed only.) 
CaARAWAY. Carum carvi. Biennial. Carrot-like plant; white blooms. Seeds used in 
cakes and cookies and with cottage cheese. (Seed only.) 
Catnip. Nepeta cataria. Biennial. Gray-green leaves; lavender-colored flowers. Used 
as tea. Cats love it. (Plants only.) 
CuHeRvVIL. Anthriscus cerefolium. Annual. Fern-like leaves; small white blooms. The 
aeae and Italians use it in salads and fish sauces, also in “fines herbes.” (Plants 
only. 
Cuives. Allium schoenoprasum. Perennial. Slender tube-like leaves have delicate 
taste and scent of onion. Used in salads, omelets, meats and sauces. (Plants only.) 
Crary. Sage. Salvia sclarea. Biennial. Large grey-green flannel-like leaves; greenish- 
white blooms. Leaves can be used in sachets. Used formerly to flavor wine, salads 
and soups. (Seed only.) 
CORIANDER. Coriandum sativum. Annual. Yellow-green leaves; pale rose-tinted flowers. 
Seeds used for flavoring. (Seed only.) 
CostmMARY. Chrysanthemum balsamita. Perennial. Long, stalks, yellowish, mint- 
scented leaves; yellow flowers. Dried leaves used for tea; in France for veal stuffing. 
(Plants only.) 
CumMIN. Cuminum cyminum. Annual. Leaves finely divided; pinkish flowers. In 
Bonet ene Switzerland seed used to flavor cheese; in Germany to flavor bread. 
eed only. 
Dit. Anethum graveolens. Annual. Soft feathery leaves, very pungent; yellow flowers. 
Leaves used for flavoring meats and fish sauces; seed used for pickled cucumbers and 
vinegar. (Seed only.) 
ELECAMPAGNE. Inula helenium. Perennial. Very large leaves with yellowish-green tips; 
yellow flowers. Formerly used medicinally and in veterinary remedies. (Seed only.) 
FENNEL. Foeniculum officinale. Annual. Finely-divided thread-like leaves; yellow 
flowers. Leaves used to flavor soup or fish; seeds to flavor soups, spiced beets and 
cakes. (Plants only.) 
GERANIUM. Scented-leaf. Pelargonium. Perrenial. 
Rose. Velvet-like divided leaves which smell of roses and spice. Pink flowers. 
(Plants only.) 
SKELETON. Aromatic leaves intricately branched; pink flowers. (Plants only.) 
Lemon. Lemon-scented leaves; rose-tinted flowers. (Plants only.) 
The omelette is made by slightly beating the eggs, and adding for each egg One tapie= 
spoon of cream, salt, and pepper. Cook in olive oil or melted butter. 
