18 Garry-nee-Dule 
EDIBLE WILD PLANTS, by O. P. Medsger. The first complete handbook 
of America’s wild menu. Almost every edible plant of this country growing out- 
side of cultivation is described in detail. 80 pen and ink drawings; 19 photo- 
graphs; a combined index of scientific and common names; and a sensational, 
geographical key heighten the clarity of the text. 323 pages. $4.00 
THE HERB GROWER’S COMPLETE GUIDE, by Rosella F. Mathieu. As 
the title states this book is a complete guide to the d-lights of herb culture 
and enjoyment. A brief history of herbs is followed by practical directions 
for seed sowing and harvesting, and discussions concerning the most popular 
herbs. Culinary herb recipes and ideas for using fragrant herbs, — is followed 
by bibliography which includes lists of available books and ‘pamphlets. A 
valuable and usable source of information for the herbal minded. $2.00 
HERBAL HANDBOOKS 
IT IS EASY TO GROW HERBS—A delightful handbook about Herbs— 
by Bunny and Phil Foster. 32 pages of description, cultivation and uses of 
many of the most friendly herbs. Also includes suggestions for harvesting 
and recipes for the kitchen. Paper bound. New and enlarged edition. 50c 
SEASONING SECRETS, by Carson Gulley, (University of Wisconsin 
Senior Chef, Residence Halls) tells how and why seasoning makes good food 
better. A handbook of delightful recipes and suggestions, using herbs and 
spices, fully indexed and a handy space for notes. $1.00 
HERB MAGAZINE 
THE HERB GROWER—This illustrated herb journal is the project of the 
Fosters of Laurel Hill Herb Farm, whose delightfully written and informative 
hand-book—It is Easy to Grow Herbs—and other herb lore, gives us the 
assurance of a treat in store,—charmingly written and comprehensive infor- 
mation, by experienced herb growers. Fully illustrated, issued monthly. 
Year Subscription, $2.50 
AN AMERICAN HERB CALENDER 
A charming calender, with monthly reminders of tasks for the gardener,— 
decorated with whimsical drawings of each “simple” chosen for the month. 
A gratifying answer to the seeker of delightful and inexpensive Holiday 
greetings. ee Ee 9s Ae en eee 50c 
TOMATOES—with tomatoes try Bay Leaf, Cloves, Garlic, Sweet Basil, 
or Tarragon, — each for variety. 
ROSEMARY—At once sweet and sharp. A great meat herb, for roast 
beef, pork and veal, stews, soup and many vegetables. It also occasionally 
appears in a dessert sauce. ; 
SOUTHERNWOOD TEA—In the British Herbalist, 1772, Sir Jon Hill 
suggests the following — “It is pleasant and one thing in it is particular, it is 
a composer and always disposes persons to sleep.” 
SAVORY OMELETTE—Make it in the usual way, and when ready to fold 
over drop in a mixture of thyme, tarragon, mint and chives. Or sprinkle with 
our Omelet Herbs blend. 
“The rootstock of the Wild Ginger has a strong aromatic flavor ... 
In Canada the dried rootstocks are used as a spice, and at one time in this 
country they were commonly used as a substitute for ginger. For this purpose 
they were dried and pulverized. I have tried to candy the rootstocks of Wild 
Ginger, after the manner of that of Calamus, with partial success. The taste 
is much like that of the ginger of commerce. The rootstocks may be collected 
at any time during spring and summer.” 
—Oliver Perry Medsger in Edible Wild Plants. 
PUREED CARROTS 
Cook carrots by steaming until tender. Mash through a coarse puree 
sieve; season with salt and pepper; add 1 Tbs. minced mint (1 tsp., dried) 
butter, and a little cream. Reheat and serve. 
—Irene Botsford Hoffmann, in “The Book of Herb Cookery.” 
