50 |UD ata BS es 



RUE Ruta graveolens 
Leaves used in salads, cheese, brownbread, and in cranberry and 
vegetable cocktails. 
SAGE, GARDEN Salvia officinalis 
Leaves, dried and ground, used in stuffing, sausage and cheese. 
Fresh leaves in soups. 
SAVORY, SUMMER Satureia hortensis 
Leaves used in soups, gravy, stuffing, salads and meat dishes. 
SAVORY, WINTER Satureia 
Leaves used in salads, stuffing, and gravy. Dried leaves, ground, 
are a substitute for pepper. 
SORREL, FRENCH Rumex scutatus 
Leaves used in soup and salad. 
SOUTHERNWOOD Artemisia abrotanum 
Dried leaves burned to dispel cooking odors. Leaves used in 
salads and cooking. 
SWEET FLAG Acorus calamus 
Root used for candy. 
SWEET WOODRUFF Asperula odorata 
Leaves used in “May Drin,” punch, champagne and white wine. 
TANSY Tanacetum vulgare 
Leaves used in omelets, salads and stews and to make “Tansy 
Tea” and “Tansy Pudding.” 
TARRAGON Artemisia dracunculus 
Leaves used in vinegar, salads, fish sauce, mayonnaise, and 
chicken dishes. 40c each, $3.50 per 10 
THYME, COMMON Thymus vulgaris 
Leaves used in soup, meat and fish sauces, and vegetable dishes. 
VERBENA, LEMON Lippia citriodora 
Leaves used as lemon flavor in cooling drinks, tea and_ jelly. 
Dried leaves used as tea. 
WATERCRESS Nasturtium officinale 
Leaves used for salads and garnishing. 
WORMWOOD, COMMON Artemisia absinthium 
Used in Absinthe and cordials. 
Avge. Hat. 
in Inches 
30 
24 
18 
12 
48 
24 
36 
24. 
24. 
Location 
BS 
Ja 
