CRESS, GARDEN: Lepidiwm sativum (A). White flower. Good for salads. Finely cut and 
curled leaves. 
CRESS, UPLAND: Barbarea verna (B). Leaves are dark green. Same pungent flavor as water 
cress, though it succeeds in dry soil. 
*CUMIN: Cuminum cyminuwm (A). White umbels. Edible seeds. 
DILL: Anethum graveolens (A). Chrome-yellow umbels. Edible seed, leaf. 
*ELECAMPANE: Inula helenium (P). Golden-yellow. Edible root. 
FENNEL, SWEET: Foeniculum vulgare (P). Chrome-yellow umbels. Edible seed. 
*FENNEL, BRONZE: Foeniculum vulgare var. Lemon-yellow; copper leaf. 
FEVER FEW: Chrysanthemum parthenium (P). Double-white. Aromatic. 
*GERMANDER: Teucrium chamaedrys (P). Lovely shiny dark green leaves and rose colored 
flowers. 
HOREHOUND: Marrubium vulgare (P). White fllorets; gray leaf. 
HYSSOP: Hyssopus officinalis (P). Antwerp-blue, pink and white; mixed colors. 
*LAVENDER, ENGLISH: Lavendula officinalis. Hyacinth-blue; gray foliage. 
LOVAGE: Levisticum officinale (P). Jonquil-yellow; celery leaf. 
*MACE: Achillea decolorans. Distinctive flavor; cream flowers. 
*MELILOT: Melilotus officinalis. Yellow flowers; odor of sweet hay. 
-*MERCURY: Chenopodium bonus-henricus (P). Good King Henry, leaves used as spinach. 
- MARJORAM. SWEET: Origanum Marjorana (A). White with gray leaf. 
MARJORAM, WILD: Origanum vulgare (P). Lilac with green leaf. 
*ORACH: Atriplex Petroselinum (A). .Rich crimson leaves; used like spinach. 
PARSLEY, CURLED: Petroselinum crispum (B). For garnishing. 
*PENNYROYAL, UPRIGHT: Mentha pulegium. Attractive whorls of lilac flowers. 
PERILLA: P. frutescens var. crispa (A). Lilac; purplish-bronze leaf. 
*RAMPION: Campanula repunculus (B). Delicate mauve bell flowers. 
*ROSEMARY: Rosmarinus officinalis (P). Pale blue; evergreen leaf. 
RUE: Ruta graveolens (P). Chrome-Yellow; blue-green leaf. 
*SAFFRON, AMERICAN: Carthamus tinctorius (A). Golden-yellow and orange flowers. Used 
for yellow dye. 
SAGE, CLARY: Salvia sclarea (B). Orchid scented flower. 
SAGE, GARDEN: Salvia officinalis (P). Gentian-blue; gray leaf. 
*SANTOLINA: Viridise (P). Fragrant green edging plant. Flower heads small pungent lemon 
colored balls. 
*SANTOLINA: Chamaecyparissus (P). A low fragrant shrub. Gray foliage, yellow flowers. 
SESAME, BENE: Sesamum orientale (A). Pink bell flower. Edible seeds. 
*SKIRRET: Sium sisarum (P). White flower. Edible root. 
*SKULLCAP: Scutellara laterifolia. Delicate blue flowers. 
SAVORY, SUMMER: Satureia hortensis (A). Many branched with delicate pink flowers. 
Aromatic leaves, delightful for seasoning. 
SAVORY, WINTER: Satureia Montana (P). Dark green leaves, masses of white blossoms, 
strongly aromatic. Used for seasoning. 
SORREL, FRENCH: Rumex acetoseila (P). Leaves used in salads and soups. 
SWEET MAUDLIN: Achillea ageratum (P). Yellow flowers. 
*TANSY: Tanacetum vulgare crispum (P). Curly aromatic leaves and button-like yellow flowers. 
THYME, FRENCH: Thymus vulgaris (P). Grayish-green narrow leaves, purplish flowers. 
era! Bae tinctoria (B). Early blooming yellow flowers. Interesting old herb used for 
ue dye. cia 
*WOODRUFIT, SWEET: Asperuia odorata (P). Waldmeister. A lovely ground. cover; star-like 
leaves. Sweet scented. “4 
WORMWOOD: Ariernisia absinithium (P). Grayish, finely cut, fragrant leaves. 
va 
