HERBS—Continued 
Pennyroyal (Mentha pulegium) 
Plant—a low growing, hardy perennial 
with strong, pungent mint-like aroma 
and lavender flowers. Adapted to moist 
and shady situations. 
Used as an ornamental and for flavoring 
extracts and medicines. 
Rosemary (Rosemarinus officinalis) 
Plant—a hardy perennial, 2 to 3 feet tall 
with attractive dark green foliage and 
small blue flowers. 
The warm, spicy aroma is very pleasing 
and used in flavoring meats, soups, 
sauces and in perfume making. 
Rue (Ruta graveolus) 
Plant—a hardy perennial, 11% to 2 feet tall 
with bitter acrid taste and a peculiar 
unpleasant odor. 
Used as flavoring in vinegar and also in 
medicines. 
Saffron, American Safflower 
(Carthamus tinctorius) 
Plant—annual, 1% to 2 feet. A coarse 
plant with prickly leaves and thistle- 
like, showy, yellow flowers. 
The blossoms yield a pigment used in dye- 
ing cloth and coloring foods. 
Y 
Sage, Broad Leaf (Salvia officinalis) 
Plant—a hardy perennial, 12 to 15 inches 
tall with grayish leaves and character- 
istic pleasant aroma. 
Used in meats, dressings, gravies, tea and 
cheese making. 
Savory, Summer (Satureia hortensis) 
Plant—annual, 1% feet tall with small 
leaves, purple and white flowers. 
Entire plant pleasingly aromatic and used 
in salads, dressings, soups and teas. 
Thyme, English (Thymus vulgaris) 
Plant—a low growing perennial, 10-12 
inches tall with attractive, narrow, dark 
green leaves and purple flowers. 
Useful as an ornamental and for season- 
ing soups, salads, dressings, omelets and 
gravies, 
Wormwood (Artemisia absinthium) 
Plant—hardy and branching perennial, 2 
to 3 feet tall with spicy aroma and a 
bitter astringent taste. 
Used medicinally in tonics, 
vermifuge and liquors. 
dressings, 
Community Gardens flourished during the war and participants found ardening a i i i ti 
and profitable. Such gardens as the one shown above are sill numerous over Hes eair ieee ain Be 
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