THYME—English Thyme, Thymus vulgaris. Family: Labiatae. 
Uses: Leaves used for flavoring and tea. 
Description: Dwarf, shrubby perennial with woody stems and small 
aromatic leaves. The French thyme has more erect, grey, narrower 
leaves and seems to be more tender. Both varieties are valuable in the 
herb garden or rock garden for their almost evergreen foliage and 
dainty pink blossoms. 
CULTIVATION: Sow fine seed in flats or seed bed. Do not let soil dry 
out or become soggy from over-watering before seeds germinate. 
When seedlings have four true leaves they are past the crucial stage, 
and may be transplanted. Both the culinary and the creeping Thymes 
prefer sandy, well-drained soil in the proximity of flat stones or bricks 
which hold the warmth. If the roots are mulched with dirt in the 
fall many side shoots will layer and may be set out as new plants in 
the spring. 
WOODRUFF, SWEET — Waldmeister, Asperula odorata. Family: 
Rubiaceae. 
Uses: Hay-scented, dried leaves are used in sachets. Green leaves are 
traditional in the May bowl to spice the Champagne and Rhine wine. 
The essential oils are used as a fixative in perfumes. 
DescripTION:. Trailing, glabrous, perennial with pointed whorls of 
stiff leaves. In May they are covered with a multitude of lovely white 
four-pointed flowers which light up the shady, acid places they love. 
CULTIVATION:A choice ground cover that may be propagated by run- 
ners after flowering in early summer. If the ripe seeds are obtainable, 
they should be planted at once in moist leaf mould. 
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