SYMBOLS: (A) Annual; (P) Perennial; (B) Biennial; (*) Denotes scarce amounts. 
AGASTACHE: Foeniculum (P). Blue blossom, fragrant leaf. lft. Plants 
AMBROSIA: Chenopodium botrys (A). Aromatic green plumes. 
Fine for arrangements. Seed 
ANGELICA: Archangelica (B). White flowers, stalks make a 
delicious candied confection. Plants 
ANISE; Pimpinella anisum (A). Ripe seeds used for flavoring. Seed 
BALM, LEMON: Melissa officinalis (P). Rough crinkly leaf 
with strong lemon scent and flavor. Plants 
BASIL; LEMON: Ocimum (A). Has a decided lemon flavor. Seed 
LETTUCE-LEAF: Ocimum (A). Finest of basils for drying. Seed 
PURPLE LEAVED: Ocimum (A). Pinkish flowers, leaves 
purple, very spicy. Seed 
SWEET: Ocimum basilicum (A). The favorite basil for 
use with tomatoes or spaghetti. Seed 
BERGAMONT: Monardia fistulosa (P). The strongly fragrent 
lavender beebalim. Plants 
BORAGE: Borago officinalis (A). Deep blue flowers, often 
candied. Seed 
BEDSTRAW; Galium vernum (P). A very ornamental fragrant 
yellow-flowered herb. Plants 
BETONY: Stachys (P). Purple flowers, much used in arrangements.Plants 
BURNET GIANT: Poterium sanguisorba (P). Odd blossoms, leaves 
pico-edged used for their cucumber flavor. Plants 
CAMPION, ROSE: Lychnis coronaria (P). Rosy flowers, beautiful 
gray leaves as if cut from silver plush. Plants 
CARAVAY: Carum carvi (B). Ferny leaf, ripe seeds used in 
cookies, etc. Seed 
CATNIP: Nepeta catari (P). Pleasingly scented leaf used for 
tea. Plants 
CHAMOMILE: Matricaria chamomilla (A). A finely cut leafy 
plant with small white daisies. Seed 
CHERVIL: Anthricus cerefolium (B). One of the finest herbs 
for flavoring fish or egg dishes. Seed 
CHIVES: Allium schoenoprasum (P). A small growing onion 
flavored plant. Ornamental purple flowers. Plants 
CICELY, SWEET: Myrrhis odorata (P). A fine plant for the 
shade, finely cut foliage with licorice - flavored 
stems and leaves. Plants 
e 502 
252 
602 
025g 
4 
3 5¢ 
0252 
025g 
25g 
35g 
020g 
250 
050g 
.50¢ 
035g 
025g 
o35¢ 
025g 
