HERBS FOR FLAVOR AND FRAGRANCE 
Grow a few of these plants in your kit- 
chen garden. They will add savoriness to 
everyday ccoking and make many dishes 
delectable. Try kitchen bouquets, herb vin- 
egars, herb teas, and pot-pourri. 
A. designates annual, B, biennial, and P, 
perennial. The annuals are grown in plant 
bands at 60c a dozen. Perennials from plant 
brands, 10c each, $1.00 a dozen. Field grown 
plants priced at 3 for 60c, $2.00 a dozen. 
ANISE. A. Seeds for flavoring. 
BALM. P. Leaves for soups, sauces and for 
cold drinks. 
BASIL. Sweet Green. A. Leaves for flav- 
oring scups, salads. Very nice with to- 
matoes. 
BORAGE. A. Leaves for salads. The 
charming blue star-shaped flowers are 
sometimes candied. 
BURNET. P. For salads. 
CARAWAY. B. Seeds for cakes and cook- 
ies. 
CHERVIL. A. For salads, a pot herb. 
CHIVES. P. Leaves for salads and sand- 
wiches. 
CORIANDER. A. Seeds for flavoring. 
COSTMARY. P. Very fragrant old fash- 
ioned herb. 
DILL. A. Leaves for’ salads, seeds for 
pickles. 
