MUGWORT Artemisia vulgaris . > 
Yellow flowered plants with fragrant foliage grows about 3’ tall and is used 
as a tonic. 
PENNYROYAL, ENGLISH Mentha pulegium . . .. 
Low growing plants with lilac flower; leaves used in teas and puddings; 
also the medicinal used in menthol pencils and headache cures. 
PENNYROYAL, AMERICAN Hedeoma pulegioides . : : ¢ er 
Upright plants with narrow, fragile light green leaves; uses are similar to 
ENGLISH PENNYROYAL. 
PURSLANE Portulaca saxifraga . . | ee 
Spreading, tender, fleshy stemmed, small leaved, rapidly growing plants 
used in salads or cooked as “greens”; has mild acrid flavor. 
RAMPION Campanula rapunculus .  .  . sti 
Leaves and fleshy roots used in salads; lavender, bell shaped flowers. 
ROQUETTE (ROCKET) Barbarea vulgaris . . 3 . iat 
Hardy plants with dull green, thick, pungent, strongly flavored leaves used 
LOiae CLectis:a 
ROSEMARY Rosemarinus officinalis . . P 
Plant 2-3’, tall with dark, very glossy green foliage and tiny light blue 
flowers; spicy nutmeg aroma and warm balsam taste; leaves used as 
seasoning in meats and soups and the extracted oils of the blossoms are 
used in toilet waters. 
RUE Ruta graveolus . . . ., 8 GG 
Hardy bushy plants 18-24” tall having disagreeable odor and bitter acrid 
flavor; used in medicines, beverages and as seasoning for vinegar; bluish 
green, lacy leaves and yellow blossoms. 
RUSSIAN TARRAGON 4rtemisia sacrorum : ; ee 
This annual form grown in Russia is easily grown from seed and gives same 
flavor as TRUE TARRAGON. A. annua, AMBROSIA, also a fragrant annual 
which is self sowing. 
SAFFRON, AMERICAN (SAFFLOWER) Carthamus tinctorius . <x 
Plants: 112-3’ tall, erect, branched, woody stemmed, profusely flowering 
with orange yellow thistle-like blossoms which are used for silk dyes, cos- 
metics, and food coloring; oil pressed from seed used like olive oil; leaves 
used for flavoring. 
SAGE, BROAD LEAF Salvia officinalis . . . . . .  . ip 
Plants 12-16" tall, hardy, spreading, silvery gray green foliage; has pleas- 
ant aromatic odor and mildly pungent flavor; most commonly used of all 
the herbs; used in sausage, cheese, dressings, and teas; salviol oil counter- 
acts effects of fatty foods. 
74 
