grant leaves that grow in a beautiful design; small white 
flowers. Excellent ground cover for a shady spot. 
TARRAGON—Artemisia dracunculus. Perennial. Pun- 
gent rich green leaves. Used for flavoring vinegar, salads 
and fish sauces. 60c each. 
Plants or Seeds 
BALM, LEMON—WMelissa officinalis. Perennial. Dark 
green lemon-scented leaves. Used in fruit salads and 
icedtea. Also used in Pot Pourri. 
BURNET—Sanguisorba officinalis. Perennial. Cucumber 
scented leaves. Used in salads, soups and iced drinks. 
CATNIP—Nepeta catari. Biennial. Gray-green leaves; 
lavender colored flowers. Used as tea. Cats love it! 
CHIVES — Allium schoenoprasum. Perennial. Slender 
tube-like leaves have delicate taste and scent of onion. 
For salads, omelets, meats, sauces. 
GERMANDER—Teucrium chamaedrys. Perennial. Pun- 
gent foliage purple flowers. Good as edging plant. 
HOREHOUND—Marrubium vulgare. Perennial. Wooly 
leaves; whitish flowers. Formerly used in candy and in 
syrup for coughs and colds. 
HYSSOP, PINK or BLUE—Hyssopus officinalis. Peren- 
nial. Dark green leaves; blue and pink flowers. 
LAVENDER—Lavandula officinalis or Vera. Perennial. 
Gray-green narrow leaves; fragrant flower spikes. Used 
in perfumes and sachets and was once used in medicines. 
LOVAGE—Levisticum officinale. Perennial. Large dark- 
green celery-like leaves; yellow flowers. Stalks used in 
salads; seeds for flavoring confections. 
MARJORAM, SWEET—Origanum marjorana. Annual in 
North, perennial in South. Small fragrant green leaves; 
greenish flowers. Used in perfume; also for flavoring 
salads, soups and meats, especially good with lamb. 
NEPETA MUSSINI— Perennial. Sturdy green leaves; 
masses of blue blossoms. Used for edging. 
PARSLEY—Petroselinum hortense. Biennial or perennial. 
Ornamental dark green curly leaves. Used for flavoring 
and garnishing. 
ROSEMARY—Rosemarinus officinalis. Perennial. Nar- 
row fragrant gray-green leaves; blue flowers. Used for 
fragrance and flavoring. 
RUE—Ruta graveolens. Perennial. Much cut leaves, 
erayish-green; small yellow flowers. Bitter stinging taste; 
pungent odor. Used sparingly in green salads. 
SAGE—Salvia officinalis. Perennial. Rough gray-green 
leaves; lavender-blue flowers. Used for seasoning, par- 
ticularly pork and poultry. Also tea. 
THYME—Perennial. Sturdy, aromatic little plants. Ex- 
cellent for edging borders in herb or rock gardens. Leaves 
used for flavoring meats, soups, vegetables and sauces. 
English. Broad Leaf. Thymus vulgaris. Dark green 
leaves; rosy-pink flowers. 
