North Abington, Mass. 
Herbs 
47 
Herbs 
Many Gardeners have been surprised at the pleasure they have 
derived from growing herbs. The plants themselves have added 
interest to their gardens and the use of herbs in soups, salads, 
with meats and vegetables have made those dishes more inter- 
esting and tasty. 
Plants which grow in partial shade are marked PS. 
Plants which grow in the shade are marked S. 
Perennial Herbs 
Prices are $.70 each, 3 of one kind for $1.80, 10 of one kind for $5.00 
Balm, Lemon 
Melissa officinalis 
Leaves used for lemon in drinks, 
salads, sauces and_ liqueurs. 
Chive 
in. 
18 
Allium schoenoprasum 
Leaves used for onion flavor in 
salads, cheese, soup. 
Horehound 
Marrubium yulgare 
Leaves used to make candy and 
a healthful tea. 
Hyssop 
Hyssopus officinalis 
Leaves used in soups, salads, and 
vegetables. 
Lavender, True 
Lavandula vera 
Dried flowers used in sachets, 
linens and _ potpourris. 
Marjoram, Pot 
Majorana onites 
With vegetables and meat. 
Marjoram Sweet 
Majorana hortensis 
Leaves in soups, tomato and meat 
dishes. 
Mint, Apple 
Mentha rotundifolia 
Peppermint 
Mentha piperita 
18 
30 
15 
24 
18 
18 
30 
30 
Hgt. Loca- 
tion 
Le 
Bs 
S 
Mint, Pineapple 
Mentha rot. variegata 
Spearmint 
Mentha spicata 
Leaves of all mints used in jelly, 
sauce, drinks, juleps, vinegar. 
Rosemary 
Rosemarinus officinalis 
Leaves used in soups, stews, fish 
sauce. 
Sage, Garden 
Salvia officinalis 
Leaves, dried and ground, used 
in stuffing, sausage and cheese, 
Fresh leaves in soups. 
Savory, Winter 
Satureia montana 
Leaves, dried and ground, used 
in stuffing, and gravy. 
Southernwood 
Artemisia abrotanum 
Dried leaves burned to dispel 
cooking odors. Leaves used in 
salads and cooking. 
Tarragon 
Artemisia dracunculus 
Leaves used in vinegar, salads 
fish sauce, mayonnaise, and 
chicken dishes. Ours is the 
true French type. 
Thyme, Common 
Thymus vulgaris 
Leaves used in soups, meat and 
fish sauces, and _ vegetable 
dishes. 
Hgt. Loca- 
in. 
24 
24 
8 
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N 
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