GOLDFARB’S GARDEN HERBS 
2 
Angelica. (Angelica officinalis.) Sup- 
posed to have angelic healing vir- 
tues and used in flavoring. Very 
ornamental. 
Apple Mint. (Mentha rotundifolia.) 
The leaves are used to flavor drinks. 
Balm. Perennial. Very fragrant leaves 
used for making tea. 
Camomile. (Anthemis nobilis.) <A 
soothing tea made from the dried 
flowers. 
Chive. (Allium schoenoprasum.) Fine- 
ly chopped leaves give a delicious 
fiavor to hors d@’oeuvres, and salads. 
Citron Thyme. The leaves are dried 
for seasoning meats, gravies and 
dressing. Used fresh in salads. 
Common Thyme. (Thymus vulgaris.) 
Dried leaves season meat dishes, 
gravies and dressings; fresh leaves 
excellent in salads. 
Germander. Favorite herb for edging. 
Hoarhound. (Marrubium vulgare.) 
Dried leaves make a tea, remedial 
candy from the fresh leaves. 
Hyssop. (Hyssopus officinalis.) Leaves 
used for medicinal purposes and to 
season vegetables, A good edging 
plant. 
Lemon Geranium. (Pelargonium lim- 
oneum.) Fragrant leaves used in 
potpourris. 
Mother-of-Thyme. (Thymus serpyl- 
lum.) Leaves used medicinally and 
for seasoning meat and fish Sauces 
and stuffings. 
Parsley. (Petroselinum hortense.) 
Leaves used to garnish meat and 
vegetable platters or flavor soups. 
Parsley, Hamburg Turnip. Forms 4 
bulb root just below the surface of 
the ground which is cut up in small 
discs of three-fourths of an inch 
to impart a delicate flavor to soups. 
Peppermint. (Mentha piperita.) Leaves 
and tender tops may be infused in 
cooling drinks. 
Pot Marjoram. (Origanum vulgare.) 
Flowers are picked for potpourris. 
Rose Geranium. (Pelargonium grave- 
olens.) Leaves flavor puddings and 
jellies. 
Rosemary. (Rosmarinus officinalis. ) 
Fragrant leaves scent potpourris. 

Herb Gardens are very attractive as well as highly useful 
The Herk Garden 
Herbs are not only useful for a kitchen garden but most varieties have very 
dainty flowers of lovely colors. The herb garden may be attractive as well as 
useful. A space 10 by 20 feet should accommodate a good supply of plants. 
Prices for all except Tarragon, 3 plants $1.25; doz., $3.50 

Rue. (Ruta graveolens.) Bits of the 
pungent blue-green foliage may be 
used to flavor salads or vegetables. 
Sage. (Salvia officinalis.) Dried leaves 
season meats, sausages, stuffings, 
and cheese. 
Sorrel, Monstrous Long Standing. Used 
as a vegetable. Boiled.as spinach 
with currants and raisins added 
makes a delicious dessert; slightly 
lactic; freely used in Burope. A 
handful of leaves boiled with spin- 
ach imparts a slightly sour taste, 
eliminating use of lemon or vinegar. 
*Savory, Summer Savory. (Satureia 
hortensis.) Leaves and young 
shoots used to flavor soups, stews 
and vegetables, especially string 
beans. 
Savory, Winter. (Saturea montana.) 
Leaves season meats, Sausages, 
vegetable dishes and certain 
liqueurs. An excellent plant for 
edging borders. 
Spearmint. (Mentha spicata.) Fresh 
leaves used to flavor sauces and 
iced drinks, particularly juleps. 
Spearmint, Anise-Flavored. (Mentha 
spicata anisatus.) Small] green 
leaves with delightful anise and 
mint flavor for iced drinks. 
Spearmint, Crisp. (Mentha crispa.) A 
dwarf mint with small pungent 
leaves, excellent in lemonade. 
Spearmint, Variegated Lemon Scented. 
Leaves golden variegated, very dec- 
orative. Slightly lemon-scented fla- 
voring for iced drinks, 
Sweet Marjoram. (Origanum major- 
ana.) Fresh leaves season sausages, 
vegetable dishes and salads or scent 
potpourris. 
Sweet Woodruff. (Asperula odorata.) 
Hay-scented leaves used to flavor 
wines. The plant is a good ground- 
cover for shady places. 
Tansy. For seasoning and bitters. 
Tarragon, “Epicure”. This variety is 
particularly delicate and rich in 
flavor. Our plants are from a rare 
and much prized French strain. 
Used in salads and in making vine- 
gar. 3 plants, $1.50; doz., $4.50. 
True Lavender. (Lavandula offici- 
nalis). Dried flowers used for scent- 
ing linens and in potpourris. 
Thyme, English. For flavoring and 
dressings. 

Borage 
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