OF THE KITCHEN GARDEN 
“Though your Garden for flowers doth 
in a sort peculiarily challenge to it selfe a 
profit, and exquisite forme to the eyes, yet 
you may not altogether neglect this, where 
your herbs for the pot do grow. And there- 
fore, some here make comely borders with 
herbs aforesaid.” 
The Country Housewife’s Garden. 1637 
In the olden days the vegetable patch was 
surrounded by a wide border bed of peren- 
nial herbs-and simples which added to its 
beauty and were not disturbed by annual 
turning over of the soil. Most of the season- 
ing plants like the same full sun, good 
loam and adequate drainage needed by other 
vegetables and flowers. Even six to a dozen 
of the following herbs will give a wide 
variety of flavors for adding to summer 
meals, fresh, and for drying for winter: 
Angelica, Anise, Basils, Borage, Caraway, 
Chervil, Chives, Coriander, Dill, Fennel, 
Fennel Flower, Leek, Lovage, Sweet and 
Wild Marjoram, Parsley, Sage, Summer 
Savory, Sesame, French Sorrel, and French 
and English Thyme. 
A GARDEN OF SWEET SCENTS 
A garden designed for fragrance, should 
include the following aromatic plants: 
Ambrosia, Anise-Hyssop, Wild Bergamot, 
Lemon Balm, Basil, Chamomile, Catnip, 
Sweet Cicely, Hyssop, Lavender, Marjoram, 
Mignonette, Mint, Nepeta, Perilla, Rose- 
mary, Rue, Spotted Monarda, Tansy, 
Thyme, Sweet Wormwood and Woad. 
