Perennial Flower Information
Flower Child and see all the photos for this plant.
The home gardener can derive
a genuine pleasure in growing herbs when they supply
so many of one’s wants. This is especially true of a
housewife who has her own kitchen garden.
Borage (Borago officinalis).
The large leaves have a fragrant odor and add greatly
when served with Lettuce in salads. The leaves are sometimes
boiled like Spinach. The flowers are used in cool drinks
and they also attract the bees.
Burnet (Sanguisorba canadensis).
The leaves are used in cool drinks and in flavoring
soups and salads.
Dill (Anethurn graveolens).
The seeds have a pungent odor. Used for flavoring
vinegar to make “dill pickles.”
Fennel, Florence (Faeniculum
dulce). The leaf-stalks at the base of the stem
are very large. These are fine in salads, the sweet
flavor somewhat resembling that of Celery.
Fennel, Sweet (Fceniculam
vulgare). The leaves are beautiful for garnishes;
are also boiled in fish sauces.
Lavender (Lavandula vera).
The leaves and flowers have a delightful perfume
and a small bag of the dried flowers gives the linen
a delicate perfume. Oils are also made from the true
Marjoram, Sweet (Origanum
Majorana) The leaves and shoots are used for seasoning
and are also dried for Winter use. Mint (Mentha piperita).
The leaves and stems are used for flavoring and
for the distillation of essence of peppermint.
Sage, Common (.Salvia
ofcinalis). The leaves and tops are used commonly
in the seasoning of the stuffing for fowls and for dressings.
Tarragon, True (Artemisia
Dracunculas). The leaves, either fresh or dried,
are used for flavoring soups, pickles and vinegar. The
finely chopped fresh leaves add greatly to salads.
Thyme (Thymus vulgaris).
The leaves are used either fresh or dried for flavorings.
This is also a good edging plant for the garden.
Boneset (Fapatoriurn perfoliatum).
Tea made from the Boneset leaves is used for fever.
Catnip (Nepela Cataria).
It is a well established fact that cats delight
in rolling among the leaves. The Catnip is said to be
a good bee pasture.
Parthen iam). This makes a good blood tonic.
Horehound (Marrubium vulgare).
The leaves are used as a remedy for colds, for dyspepsia,
and also for their tonic effect. Hyssop (Hyssopus ofciaalis).
The leaves and tops are used for Hyssop tea. This
plant is also grown as a pot plant.
Rosemary (Rosmarinus ofcinalis).
Rosemary tea gives relief to headaches.
Tansy (Tanacetum vulgare).
Tansy tea is used against worms and is generally
used in bitters.
Wormwood (Artemisia valgaris).
This is beneficial to poultry and should therefore
be planted in every poultry yard.
GENERAL. All the herbs require
a rather rich garden soil. If they are being grown for
their seeds, the branches should be cut when the seed
is ripe before it has a chance to fall away and scatter.
When dried properly the seed should be stored. The stems
and leaves, if they are to be dried, should be cut on
a bright day when the leaves have matured; then tied
in small bundles, dried quickly in the shade, and hung
in paper bags in the attic until they are needed. They
can also be kept in mason jars or tight fitting boxes.
The roots should be washed thoroughly before drying.
All the herbs except Lavender, Rosemary, Thyme, Sage
and Wormwood, which are of a shrubby nature, should
be cut back to a few inches from the ground and covered
with straw or leaves during the Winter. These few plants
should be cut to within 6 inches of the ground. All
herbs need Winter protection.
PROPAGATION. Most herbs are
easily raised from seed. Tarragon is propagated by division
of the roots. The seed should be sown where the plants
are to remain, and then the small plants can be thinned
out later. It is best to plant them on a dull clay and
water them carefully.
on 75+ Perennials