confectionery and medicine.
CHERVIL.--An annual. Useful for salads.
CHIVES.--Hardy perennial. The young tops used to flavour soups, etc.
CORIANDER.--A hardy annual. Cultivated for garnishing.
DILL.--A hardy perennial. Leaves used in soups and sauces, also in
pickles.
FENNEL.--Hardy perennial. Used in salads and in fish sauce, also for
garnishing dishes.
HOREHOUND.--Hardy perennial. Leaves and young shoots used for
making
a beverage for coughs.
HYSSOP.--Hardy evergreen shrub. Leaves and young shoots used for
making tea; also as a pot herb.
LAVENDER.--Hardy perennial. Cultivated for its flowers, for the
distillation of lavender water, for flavouring sauces, and for
medicinal purposes.
MARIGOLD, Pot.--Hardy annual. Flowers used in soups.
MARJORAM, Sweet or Knotted, and Pot.--Hardy annuals. Aromatic and
sweet flavour. Used for stuffings and as a pot herb; leaves dried for
winter use.
RAMPION.--Hardy perennial. Roots used as a radish; they have a nutty
flavour.
ROSEMARY.--Hardy ornamental shrub. Sprigs used for garnishing and
the leaves in drink.
RUE.--Hardy evergreen shrub. Leaves used for medicinal drinks;
useful for poultry with croup.
SAGE.--Hardy perennial. Decoction of leaves drank as tea; used also
for stuffing, meats, and sauces.
SAVORY, Summer.--Hardy annual. Used for flavouring soups and salads.
SAVORY, Winter.--Hardy evergreen shrub. Its aromatic flavour makes
it valuable as a pot herb.
SCURVY GRASS.--The small leaves are eaten as watercress.
SKIRRET.--Hardy perennial. Sweet, white, and pleasant; the tubers
are boiled and served up with butter.