FRENCH SORREL— 
Rumex scutatus. ID Cipkt 
Soup and salad herb of delightful slightly acid 
flavor. Bright green arrow-shaped leaves are at their 
best in early spring and fall. Makes a good green for 
cooking with spinach or swiss chard, using one part 
Sorrel leaves to two parts other greens. The tart 
flavor is most welcome where a little lemon juice 
or vinegar is needed to pick up the taste of other 
greens. A report in the NUTRITIONAL OBSERVA- 
TORY, April 1947, suggests that recent nutritional 
discoveries imply that greens containing oxalic acid 
as Sorrel, spinach, etc., hitherto supposed to be 
eaten only in small amounts, may in fact be of some 
value in protecting the teeth against erosion by acids 
present in soft drinks, citrus fruits and other foods. 
3 ft. Sun or part shade. 
SKIRRET—Sinm sisarum. PME a) he 
Perennial pot herb once used as a vegetable like 
parsnips. The glossy leaves and white flowers in deli- 
cate umbels late in the summer are pretty enough for 
any flower garden. 3 ft. Sun or part shade. 
ENGLISH THYME— 
Thymus vulgaris. Licepkt. 
Erect, shrubby little evergreen with broad, fra- 
grant leaves about one half inch long, which are used 
in cooking. Always attractive in the garden for 
edging a bed or planting between stones. Likes full 
sun, good drainage and sandy soil. 10 in. Sun. 
FRENCH THYME— 
Thymus v. fragrantissimus. 25c pkt. 
Narrower, grey leaves, pink flowers in May and 
more delectable aroma and flavor than English thyme. 
The plants are less hardy, being subject to rotting if 
foliage remains damp for any length of time. 10 in. 
Sun. 
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