48 HERBS 


FENNEL, FLORENCE Foeniculum vulgare dulce 
Leaves used in soups, puddings and fish sauce. Seeds used in 
candy, soup and liqueurs. 
GERANIUM, ROSE Pelargonium capitatum 
GERANIUM, FINGERBOWL Pelargonium crispum 
Lemon scented. 
HOREHOUND Marrubium vulgare 
Leaves used to make candy and a healthful tea. 
HYSSOP Hyssopus officinalis 
Leaves used in soups, salads, liqueurs, medicinal tea and vege- 
tables. 
LAVENDER, DENTATE Lavandula dentata 
LAVENDER, SPIKE Lavandula spica 
LAVENDER, TRUE Lavandula vera 
Dried flowers of all lavenders used in sachets, linens and potpourris. 
LAVENDER COTTON Santolina chamaecyparissus 
In potpourris. 
MARJORAM, POT Majorana onites 
With vegetables and meat. 
MARJORAM, SWEET Majorana hortensis 
Leaves in soups, dressing, and in tomato and meat dishes. 
MINT, APPLE Mentha rotundifolia 
MINT, CURLY Mentha spicata crispata 
MINT, BERGAMOT Mentha piperita citrata 
MINT, PEPPERMINT Mentha piperita 
MINT, GRAYLEAVED PEPPERMINT Mentha tomentosa 
MINT, PINEAPPLE Mentha rot. variegata 
MINT, SPEARMINT Mentha spicata 
Leaves of all mints used in jelly, sauce, drinks, juleps, vinegar. 
MUGWORT, WHITE Artemisia vulgaris lactiflora 
For fragrance. 
PARSLEY Petroselinum crispum 
Leaves used in soups, with potatoes, as a garnish. 
ROSEMARY Rosmarinus officinalis 
Leaves used in soups, stews, fish sauce, with creamed potatoes, 
and to make “Rosemary Biscuits.” 
Avge. Hat. 
in Inches 
48 
30 
15 
24 
24 
24 
24 
18 
18 
30 
18 
18 
30 
30 
18 
24, 
40 
12 
24 
Location 
Jef) 
BS 
ES 
BS 
py Fp p> ep 1S 
eS 
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