The Names: Lemon Verbena, Lov- 
Ambrosia, Balm, Basil, | age, Mints of divers 
Borage, Burnet, Camo- | Kinds, Pennyroyal, Pot 
mile, Chervil, Carra- Marjoram, Rue, Rose- 
. : mary, Sage, Skirret, 
ae Ree eet SeRislpal Arista Sav- 
! ~~’ | ory, Sweet Marjoram, 
sweet-leafed -Geranium)| 'cyeer Ay oo dirt t 
of several Sorts, Hore- Southernwood, Tareas 
hound, pink or blue | gon, and several 
Hyssop, Lavender, kinds of Thyme 
The Vertues: Flavoring and Fragrance. 
The Place: where Sold: a Cottage Herb Gar- 
den, near the Gateway to the Bishop’s Garden of 
Washington Cathedral, only 2Y2 miles from the 
White House, via Massachusetts Ave., Wisconsin 
Ave. or Woodley Road. 
The Offerings: Pot-grown Herbs: 25 cents 
each, $2.50 a dozen, express charges additional. 
S MS 
RECIPES: Herb flavor should be subtle—it should sup- 
plement, rather than dominate, the dish. When experiment- 
ing, use small quantities at first. 
ROAST LEG OF LAMB, A LA ROSEMARY: Prepare leg 
of lamb as usual, making a small slit in the stout part. Place 
a small spray of Rosemary (or | teaspoonful, if dried) in the 
slit, and sew. Baste with olive oil. 
SUMMER HERB SALAD: — Sprinkle lettuce leaves lightly 
with minced fresh marjoram, fennel, and summer savory. 
Add French dressing with which a trifling portion of prepared 
mustard has been mixed. 
HERB COTTAGE FRUIT CUP: To one large can of fruit 
cocktail add: 1 diced apple, 1 sliced banana, grated rind 
and juice of 1 lemon, 1 teaspoonful of finely chopped mint 
or lemon-balm leaves. Chill together. 
over 
