Important Herbs Not Raised From Seed 
Mint, so well known and popular for use with lamb and 
with iced drinks, is propagated from cuttings rather than 
from seed. Tarragon, also much liked in herb cookery, is 
grown from roots because it does not mature seed in this 
climate. Both herbs may be secured from reliable dealers 
in plants. 
Drying Herbs for Winter Use 
The method of drying is much the same for all the vari- 
ous herbs. Leaves and tender stems of balm, basil, borage, 
rosemary, sage, savory, fennel, marjoram, and thyme are 
cut in the young stage and dried slowly in a dustless, airy, 
darkened room. They may be tied in small bunches and 
hung head downward; or, they may be placed in roomy 
paper bags, loosely tied, and hung up. Each kind of herb 
should be labeled as they look much alike when dried. 
Cut the flowering branches of lavender on a sunny day 
when the whole spike has bloomed and the lowest blossoms 
have begun to darken. Place them in small cloth bags for 
scenting linen and clothes closets. 
Seed heads of anise, dill, caraway, coriander and fennel 
are harvested with short stems as soon as they begin to 
ripen, are dried on thin cheese cloth or muslin in the shade, 
and stored in a dry airy place in covered containers. The 
seeds should be washed before being used in cooking. 
Hints for Using Garden Herbs 
Use Herbs in Small Quantities; let them furnish a delicate 
flavor instead of dominating the taste of the food. 
Top Baking Powder Biscuits with caraway or anise seed. 
For Iced Drinks wrap such herbs as thyme, borage, 
marjoram, in a cloth and bruise; then steep in the hot tea 
or other liquid and cool before using. 
