Herb Magic and Hardy Plants 11 
MARJORAM—Sweet Marjoram is a well known old herb of many uses. 
It has a very pleasant rich flavor that may be used alone or combined with 
other herbs in soup, stews, sausages; added to dressings for fowl and fish, and 
to soup;—in fact used in almost endless ways. 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
PINEAPPLE MINT—A variation of mint which may be used in the same 
ways as ordinary mint. 
OREGANO—This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. Parsley 
is rich in iron and mineral salts. 
POT MARIGOLD—Developes a deep and unusual richness of color and 
quality in stews, soups, custard and sauces; also for garnishing. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines well with sage in stuffings for pork and veal. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, 
poultry seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. A pot of savory baked beans will 
extend the meat ration delightfully. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable in soups, stews and sauces. (Available after July Ist.) 
TARRAGON—A well known delicate flavoring medium, used in many 
dishes such as salads, sauces for fish, egg dishes, poultry and many others. 
Yo oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
THYME—May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
LEMON THYME—A thyme with a fresh flavor of lemon. Gives a differ- 
ent flavor to salad, to cooling drinks, and to sauces for fish. 
PRICES— 
Cilacsselars .cOontaining =o O23 rac ee ee re oe eae, Per Jar 25c 
Glaseed are CONTAINING 1302s. seine ise ni ei wad cans Per Jar 50c 
Except Chervil and Tarragon which are 35c and 65c per jar. 
Refills packed in cellophane or glassine. 
Hermispackages containing 15°02. 096. 3 a. harm si al at oe 20c 
Metiipackages containing! 1s0Z. "0 ons he aa eo ace Oe Matt) 40c 
Except Chervil and Tarragon which are 30c and 60c each. 
es SES a 
Detroit, Mich., Dec. 29, 1944 
The herb orders for my sister and my two daughters arrived in time for 
Christmas. Everybody was pleased with the different presents. My daughter 
in Atlanta wrote of ‘receiving a box from the most enchanting place with the 
most enticing smell,’ and that she and her Chow, ‘Smoky’ had to ‘sniff at it 
every little while.’ My other daughter in J ackson called it a ‘heathen name’ 
with a grand smell, perfuming the whole room.” 
Mrs. Charles W. Burton. 
