SYMBOLS: (A) Annual; (P) Perennial; (B) Biennial; (*) Denotes 
AGASTACHE: Foeniculum (P). Blue blossom, fragrant leaf. lft. 
AMBROSIA: Chenopodium botrys (A). Aromatic green plumes. 
Fine for arrangements. 
ANGELICA: Archangelica (B). White flowers, stalks make a 
delicious candied confection. 
ANISE: Pimpinella, anisum (A). Ripe seeds used for flavoring. 
BALM, LEMON: Melissa officinalis (P). Rough crinkly leaf 
with strong lemon scent and flavor. 
BASIL; LEMON: Ocimum (A). Has a decided lemon flavor. 
LETTUCE-LEAF: Ocimum (A). Finest of basils for drying. 
PURPLE LEAVED: Ocimum (A). Pinkish flowers, leaves 
purple, very spicy. 
SWEET: Ocimum basilicum (A). The favorite basil for 
use with tomatoes or spaghetti. 
BERGAMONT: Monardia fistulosa (P). The strongly fragrant 
lavender beebalm. 
BORAGE: Borago officinalis (A). Deep blue flowers, often 
candied. 
BEDSTRAW: Galium vernum {P). A very ornamental fragrant 
yellow-flowered herb. 
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BETONY: Stachys (P). Purple flowers, much used in arrangements.Planis 
BURNET GIANT: Poterium sanguisorba (P). Odd blossoms, leaves 
pico-edged used for their cucumber flavor. 
CAMPION, ROSE: Lychnis coronaria (P). Rosy flowers, beautiful 
gray leaves as if cut from silver plush. 
CARAWAY: Carum carvi (B). Ferny leaf, ripe seeds used in 
cookies, etc. 
CATNIP: Nepeta catari (P). Pleasingly scented leaf used for 
tea. 
CHAMOMILE: Matricaria chamomilla (A). A finely cut leafy 
plant with small white daisies. 
CHERVIL: Anthricus cerefolium (B). One of the finest herbs 
for flavoring fish or egg dishes. 
CHIVES: Allium schoenoprasum (P). A small growing onion 
flavored plant. Ornamental purple flowers. 
CICELY, SWEET: Myrrhis odorata (P). A fine plant for the 
shade, finely cut foliage with licorice - flavored 
stems and leaves. 
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scarce amounts. 
e 50¢ 
025g 
602 
025g 
035g 
235¢ 
0252 
025g 
025g 
235g 
025g 
° 50¢ 
050g 
-50¢ 
ys 4 
025g 
35¢ 
025g 
025g 
225¢ 
o75¢ 
