HERBS 
(Continued) 
ANNUAL VARIETIES:— 
Anise os Leaves are used in salads. Seeds have an 
aromatic flavor used in candy and cookies. 
Basil, Sweet — Leaves have a spicy flavor used in 
stews and soups. 
Borage — Leaves are used to flavor and garnish 
salads and drinks. 
Coriander — Seeds are large and spicy, used in 
baking and beverages. 
Dill — Branches and seeds are used in pickles; the 
young stalks and leaves are used to flavor fish and 
meat dishes. 
Savory, Summer — Entire plant is used in salads, 
dressings, soups, and teas. Has pleasing aromatic 
flavor. 
PERENNIAL VARIETIES:— 
Balm — Leaves have lemon scent, used in drinks 
and perfume. 
Catnip — Has mintlike flavor used as a tonic for 
cats and in teas. 
Fennel, Sweet — Greatly esteemed as flavoring in 
sauces and soups. 
Horehound — Leaves contain an oil used in candy 
and medicines. 
Lavender — Pleasant fragrance of dried leaves is 
preserved in sachets and perfume. 
Marjoram, Sweet — Aromatic leaves are used in 
dressings, soups, and salads, and for seasoning 
meats. 
Rosemary — Pungent leaves are used in flavoring 
meats and soups. 
Sage, Broad Leaf — Popular ingredient in dressings, 
soups, gravies. Dried leaves have pleasant aroma 
and flavor. 
Thyme, Sweet — Leaves have sharp aroma and are 
used to flavor dressings, soups, gravies, and salads. 
| BIENNIAL VARIETIES:— 
Caraway — Pungent seeds are used by bakeries for 
flavoring. 
Ce ABV s 
