spot on a hot summer day. The silvery and green foliage of the herbs 
seems to frost the heat. A low stone wall or hedge about the garden 
seems to hold the sweet scents within bounds. As one passes through 
the gate one is greeted by a pot-pourri of rich aromas. 
An herb garden holds its charm all through the season. There are 
no between flowering doldrums as the foliage is more colorful and 
interesting than the blossoms. Long after killing frost emerald green 
Parsley, bronze Summer Savory adrift with tiny white blossoms, laven- 
der and grey Nepeta mussini and bright blue Hyssop offer delights for 
the palate and the eye. 
When you have discovered how really easy it is to grow a good 
collection of herbs, and have explored their culinary pleasures, you 
will wonder why you have not grown them before. Herbs combine all 
the joys of the flower garden and the practical value of the vegetable 
patch. 
The following list of the principal herbs and some more unusual 
ones gives specific direction for the successful cultivation of each. The 
sketches that accompany the text show the true leaves and the cotyle- 
dons or seedling leaves that first break through the soil. 
AMBROSIA—Jerusalem Oak, Feather Geranium, Chenopodium botrys. 
Family: Chenopodiaceae. 
Uses: Fragrant foliage and blossoms used in flower 
arrangements. 
DeEscrIPTION: Bronzy young leaves, shaped like oak 
leaves, are soon hidden by two foot feathery sprays 
of minute wind-fertilized blossoms without petals. 
Yellowish-green flowers, leaves and stems are cov- 
ered with glandular hairs which secrete a richly 

scented oil. 
CULTIVATION: A native annual of Europe and Asia, Ambrosia thrives 
in ordinary, dry soil in a sunny spot. Sprinkle the fine seed on top of 
the ground in the spring. It is not an unwelcome foundling when it 
self-sows, for the arching plumes fill in bare spots with an airy grace. 
The blossoms offer a green, aromatic, long-lasting background for 
flower arrangements. 
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