Hyssop. Hyssopus officinalis. (Blue or pink.) Perennial. Dark green leaves; blue and bronze 
flowers. Formerly used medicinally and in perfume. Good for edging. 
LAVENDER. Lavandula officinalis or Vera. Perennial. Gray-green narrow leaves; fragrant 
flower spikes. Used in perfumes, sachets, and formerly in medicines. 
Lovace. Levisticum officinale. Perennial. Large dark green celery-like leaves; yellow flowers. 
Stalks used in salads; seed for flavoring confections. 
Maryoram. Pot. Origanum onites. Perennia]. Aromatic leaves; fragrant white flowers, some- 
times pinkish. Used when fresh for tea, when dried for potpourri. 
MarjoraM. Sweet. Origanum marjorana. Annual in north, perennial in south. Small fragrant 
green leaves; greenish flowers. Used in perfume; also for flavoring salad, soup and meat, 
especially lamb. 
Mint. Mentha. Perennial. Used for flavoring beverages, vegetables, sauces and confections. 
(Plants only.) No seeds. 
AppLe. Gentilis. PEPPERMINT. Piperita. SPEARMINT. Spicata. 
Curty. Crispa. PENNYROYAL. Pulegium. 
NeEPETA Mussini. Perennial. Sturdy green leaves; masses of blue flowers. Used for edging. 
ParsLey. Petroselinum hortense. Biennial or perennial. Ornamental dark green curly leaves. 
Used for flavor and garnishing. 
PENNYROYAL. See Mint. 
PEPPERMINT. See Mint. 
Rosemary. Rosemarinus officinalis. Perennial. Narrow, fragrant, gray-green leaves; pale blue 
flowers. Used for fragrance and for flavoring. 
Rue. Ruta graveolens. Perennial. Much-cut leaves grayish green; small yellow flowers. Bit- 
ter stinging taste; pungent odor. Used sparingly in green salads. 
Sace. Salvia officinalis. Perennial. Rough, gray-green leaves; lavender-blue flowers. Used for 
seasoning, particularly pork and poultry. Also used for tea. 
SANTOLINA. Gray, or lavender cotton. Santolina chamaecyparissus. Perennial. Fragrant, silver- 
gray leaves resembling sea-weed; flowers like golden balls. Decorative plant, excellent for 
edging. 
SANTOLINA. Green. Santolina virides. Green, fragrant, low-growing. 
Savory. Summer. Satureia hortensis. Annual. Slender soft leaves; pale pinkish-lavender flow: 
ers. Leaves used in flavoring soups, salads, meats and vegetables, or as a garnish. 
