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Ivy Lear—Waxy star-shaped leaves. 
Lapy Mary. Dainty leaves with spicy scent; a free bloomer. 
Oak Lear. Rich dark green leaves. 2 varieties. 
Batm. Large velvety leaves; pink blooms. 
Nut-Mec. Small round gray-green leaves. 
GERMANDER. Teucrium chamaedrys. Perennial. Pungent foliage; purple flowers. Good 
as edging plant. 
HOREHOUND. Marrubium vulgare. Perennial. Woolly leaves; whitish flowers. Formerly 
used in candy and in syrup for coughs and colds. 
Hyssop. Hyssopus officinalis. (Blue or pink.) Perrennial. Dark green leaves; blue and 
bronze flowers. Formerly used medicinally and in perfume. Good for edging. 
LAVENDER. Lavandula officinalis or Vera. Perennial. Gray-green narrow leaves; frag- 
rant flower-spikes. Used in perfumes, sachets, and formerly in medicines. 
Lovace. Levisticum officinale. Perennial. Large dark green celery-like leaves; yellow 
flowers. Stalks used in salads; seed for flavoring confections. 
Maricotp. Pot. Calendula officinalis Annual. Bright flowers of different shades of 
yellow. Used for coloring and sometimes for flavor. 
MargoraM. Pot. Origanum onites. Perennial. Aromatic leaves; fragrant white flowers, 
sometimes pinkish. Used when fresh for tea, when dried for potpourri. 
MarJOoRAM. Sweet. Origanum marjorana. Annual in north, perennial in south. Small 
fragrant green leaves; greenish flowers. Used in perfume; also for flavoring salad, 
soup and meats, especially lamb. 
Mint. Mentha. Perennial. Used for flavoring beverages, vegetables, sauces and con- 
fections. (Plants only.) 
APPLE. Gentilis. PEPPERMINT. Piperita. SPEARMINT. Spicata. 
CurRLY. Crispa. PENNYROYAL. Pulegium. 
Sa MusstIni. Perennial. Sturdy green leaves; masses of blue flowers. Used for 
edging. 
PARSLEY. Petroselinum hortense. Biennial or perennial. Ornamental dark green curly 
leaves. Used for flavor and garnishing. 
Pinks. Dianthus. Spice Pinks. Fragrant decorative flowers. 
PENNYROYAL. See Mint. 
PEPPERMINT. See MInv. 
ROSEMARY. Rosemarinus officinalis. Perennial. Narrow, fragrant, grey-green leaves; 
pale blue flowers. Used for fragrance and for flavoring. 
Rue. Ruta graveolens. Perennial. Much-cut leaves grayish green; small yellow flowers. 
Bitter stinging taste; pungent odor. Used sparingly in green salads. 
