Herb Magic and Hardy Plants 9 
Herb Magic 
“There is no question that very wonderful effects may be wrought by 
Vertues which are enveloped within the compasse of the Green Mantles 
wherewith many Plants are adorned.” — William Coles, The Art of Simpling, 
1656. 
Extreme care has been used in the preparation of these herbs to insure you 
a product that is clean and full of flavor or fragrance. All the culinary herbs 
have been carefully gathered, inspected, and sorted and washed; then placed in 
screen bottomed trays and dried under cover so as to preserve every possible 
bit of the fresh natural fragrance and flavor. After another inspection they are 
stored in air-tight containers until packaged. 

These flavorful herbs are granulated, ready to use. A folder, prepared by Mrs. 
Toole, gives many suggestions for the use of these herbs, enclosed with each order, 
on request. It will just fit your card index recipe file. 
It is not possible to give exact amounts to be used of the different herbs due to 
varying tastes. In a general way, start with a level teaspoonful for six portions 
and increase or lessen the amount according to taste, or in recipes use one scant 
teaspoon of dried herbs where a tablespoon of green herbs is called for. 
PREPARED CULINARY HERBS 
BASIL—Has a spicy flavor, which is very desirable; for salads and dishes 
containing tomato and cheese, eggplant, squash, carrots, peas, meats; and 
especially for meat substitutes, including beans and fish. 
BAY LEAVES (granulated)—Prepared for a more convenient way to use 
this popular flavoring medium included in countless recipes. 
BAY LEAVES (whole)—For those preferring the whole leaf we have jars, 
containing 1 oz., of selected whole bay leaves. Per jar 50c. 
CELERY—A convenient way of adding this well-known flavoring to 
soups and many other dishes. Celery is rich in magnesium, iron, potash, lime, 
sulphur and chlorine. 
CHIVES—Retains the: Chives flavor very well, and is a most convenient 
way to add the delicate onion flavor to all sorts of dishes. 
DILL—Add to fish sauce and cream sauce for chicken, to cottage and 
cream cheese, to potato salad; and sprinkle over meats. 
FENNEL—An anise-like flavor, delicate in quality. Used in soups, bever- 
ages, salads and desserts. Especially associated with fish cookery. It is said 
Fennel is to fish what Mint is to lamb. 
GARLIC (powdered)—Dried, powdered garlic offers a convenient way to 
use this flavorful herb. 
GUMBO FILE’—Dried and granulated sassafras leaves used for richness 
in quality and flavoring of soups, stews and sauces, especially in Creole cook- 
ery. 
LOVAGE—A rich celery-like flavor, with a lingering nutty after flavor. 
Used in countless ways,—delightful in soups, sauces, salads, stews; and com- 
bines well with other herbs. 
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. 
