66 Herbs, Kale or Borecole Main Uses Days 
SUMMER SAVORY Annual 
Satureia hortensis 
Leaves, stems, and all are aromatic and should be cut before blooming. The plants are 
then dried and ground for seasoning soups, sauces, et cetera. Small leaves, produced 
on 15 inch plants. 
SWEET MARJORAM Annual 
Origanum marjorana 
Makes a bushy plant about 2 feet tall. Should be cut before blooming. Fine for sea- 
soning vegetables, soups, and salads. 
THYME Perennial 
Sweet Thyme 
Thymus vulgaris 
Leaves are narrow and have a grayish cast. The young stems and leaves, either fresh or 
dried, are used for seasoning vegetables, soups, salads, meat dishes, and sauces. 
WATER CRESS Perennial 
Roripa nasturtium-aquaticum 
A very popular garnish because of its bright green leaves and sharp flavor. Also good 
for sandwiches and mixing in tossed salads. An aquatic plant that should be grown in 
slowly running water for best production. 
Chou-frisé Cavolo riccio verde 
Blitterkohl KALE or BORECOLE “Col Crespo 
Brassica oleracea var. acephala 
DWARF BLUE SCOTCH (Vates) HMSCF BY) 
Similar to Dwarf Green Scotch, except it has a distinct bluish cast. Can tolerate a 
considerable amount of cold weather without turning yellow. Plants are spreading 
and uniform; leaves are extremely curly and handsomely plumed. The Vates strain 
was introduced by the Virginia Truck Experiment Station. 
