HOW TO USE HERBS 
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HERBS DELIGHTFUL IN SOUPS 
English and French Thyme, Sweet Marjoram, Pot Mar- 
joram, Winter Savory, Summer Savory, Basil, Chervil, 
Rosemary, and Bay Leaves. 
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 FOR SALAD 
Burnet, Basil, Chives, Lovage, Sweet Marjoram, Thyme, 
Chervil, Fennel, Rue, Dill, Winter Savory, Summer 
Savory, and Tarragon. 
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 Clary 
Sage. 
GIFT BOXES 
Containing four jars of assorted Herbs or Honey, $1; 
or Pot Pourri, $1.20 postage additional. 
The Time: available: dried herbs, the year ‘round; liv- 
ing plants, Spring, Summer and Autumn. Hours: 9 to 6 in 
Summer, 9 to 5:30 in Winter, except Sundays and Holidays. 
Advance Orders received and filled. 
Write for descriptive list of Herb Plants, Dried Herbs, and 
some suggestions concerning uses of herbs. 
THE COTTAGE HERB GARDEN 
WASHINGTON CATHEDRAL WASHINGTON, D. C. 
over 
