keeps the true green color and characteristic flavor intact. All the 
other foods in the refrigerator should be tightly covered lest they be 
permeated with the aroma of herbs. To have really fresh herbs in 
winter quick-freeze small bunches wrapped in waxed paper in a below- 
zero freezing unit and store with the frozen vegetables in the cold 
chamber until ready to use. 
SUGGESTED READING LIST 
Most well stocked Libraries include some of the following old 
and new books and pamphlets on herbs among their books on horti- 
culture and cookery. 
The Book of Herb Cookery, by Irene Botsford Hoffman. 
Culinary Herbs and Condiments, by Mrs. M. Grieve. 
Culpepper’s British Herbal Complete, by Nicholas Culpepper. 
Garden of Herbs, by Eleanour Sinclair Rohde. 
Gardening for Good Eating, by Helen M. Fox. 
Gardening with Herbs for Flavor and Fragrance, by Helen M. Fox. 
Green Enchantment, by Rosetta E. Clarkson 
The Herball or General Historie of Plantes, by John Gerard. 
Herbs and Herb Gardening, by Eleanour Sinclair Rohde. 
Herbs for the Kitchen, by Irene Goodrich Mazza. 
Herbarist, Annual publication of the Herb Society of America. 
Herbs, How to Grow Them and How to Use Them, by Helen N. 
Webster. 
Herbs, Their Culture and Uses, by Rosetta E. Clarkson. 
Magic Gardens, by Rosetta E. Clarkson. 
Magic in Herbs, by Leonin de Sounin. 
Modern Herball, by Grieve and Leyel. 
Old Time Herbs for Northern Gardens, by Minnie Watson Kamm. 
Salads and Herbs, by Cora, Rose and Bob Brown. 
Stina, The Story of a Cook, by Herman Smith. 
U. §. Department of Agriculture bulletins on herbs and drug 
lants. 
Herb Society of America’s publications on Belladonna, Sage, 
Fertilizer Tests and the Home-Growing of Twelve Condi- 
ment Herbs. 
