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DESCRIPTIONS OF THE HERBS
H TREATMENT OF THE HERBS
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&ems 18 inches achene Angelica anise aromatic Asia axillary balm basal bloom boiled borage branched bulb called calyx candied caraway carpels Chamomile CHERVIL chives cloves compound cooked coriander corolla Costmary cress cultivated dishes eaten raw erect eredt feet fennel flavor flowers are small French fresh or dried fruit full sun garnish German green grow grown hairy harvested herbaceous hyssop inch long inflorescence infusion Italian lanceolate lavender leaf leafy leaves are alternate leaves are ovate lemon verbena lobes margins marjoram meat medicinal Mediterranean region Mentha mericarps native in Europe officinalis ornamental panicles parsley perennial petals petioled pistil plant pot-herb Propagation racemes reaches a height Roman chamomile root division salad sauces seeds self-sows sepals sessile shown in Plate smooth sometimes soon as ripe sorrel soups sown species spikes spinach spring stamens stems summer savory sweet Sweet woodruff thyme umbels usually vegetable vinegar whorls wild winter winter savory woody