Rosemary - Rosmarinus officinalis (Mint) 
Aromatic needle-like leaves,blue flowers. Tender 
perennial difficult to start from seed. Sow in flats or 
coldframe. Transplant to a 2 in. pot as soon as first 
true leaves develop. Bring indoors for winter. Choice 
seasoning for soup and meats. 
Sage - Salvia officinalis (Mint) 
Hardy perennial with almost evergreen,pebbled grey 
leaves, blue flowers in May. Sow seeds in early spring. 
Allow 2 ft. between plants. Old plants become woody 
unless pruned to leave two branches after flowering. 
Fulijsan-e cate 
Skirret - Sium sisarum (Parsley) 
Erect, three-foot perennial with shiny, compound 
toothed leaves. Roots may be eaten like parsnips. 
White flowers in loose umbels,decorative in August. 
Sun or partial shade,good soil. 
French Sorrel - Rumex scutatus (Dock) 
Tender, spear-shaped leaves of sweetly acid taste, 
delectable in cream soup or cooked with spinach. Sow 
seeds in early spring. Thin to one foot apart. Cut off 
panicles of brownish flowers during second year to en- 
courage new foliage for cutting for greens. 3 ft. in 
bloom, tolerates shade, acid soil. 
Thyme - Thymus vulgaris (Mint) 
Erect, shrubby perennial with tiny leaves of great 
pungence. French Thyme greyer than English Thyme with 
decurved leaves but not so hardy. Give full sun,drain- 
age and sandy soil. Sow fine seeds in flats or special 
seed bed. Set out 6 in. apart. Six inch plants covered 
with mauve blossoms in June. 
Other perennial herbs which are much desired for 
salads and cooking are French Tarragon and Mint. These 
do not set good seed so must be started from roots. 
