If you want to be considered a good cook do not be afraid of savories or, as they are usually designated, “Herbs”. This distinguishes them from vegetables which are eaten as foods not as flavor- ings, although some of the leafy herbs can be cooked and eaten like spinach. Their use is as old as time, many being mentioned in the Bible. Many can be grown in Canadian gardens from seed. Every garden should have its herb corner as the fresher they are the more delight- ful the taste. Some I have bought in tins smell and taste like the sweepings from the barn floor! Did you ever eat fresh garlic from the garden? If not you just don't know garlic. A few leaves of fresh thyme sage, mint or marjoram give a wonderful lift to a tossed salad, in fact most any herb can be used that way. If you have one of those husbands who abhors anything new, just don’t tell him of your culinary experiments. Let him wonder about your new ability. The fol- lowing is a list of both the well known and the less used varieties with some of their uses. —Lena Peck.

MUSTARD:—The seeds of this plant are well known for use in pickling and when ground are used as a condiment in most countries.

CARDAMON:— These seeds are the white pods found in pickling spices. They are of no taste unless the pods are re- moved and the seeds ground. Then they have both aroma and a delectable taste. Try them in your next bread and butter pickles or add them to a french dressing.

CARAWAY:— These seeds were old- fashioned when I was young. Well known in English pound cakes and as trimmings. They are good in rye bread. Try them in cooked cabbage.

DILL:—These seeds are not only good to flavor cucumbers, they are an excel- lent addition to fish sauces, added to mayonnaise and lemon juice. Chop or crush them before adding.

SESAME:—These seeds have a nutty flavor and are more used in the Orient than here but are used on the outside of bread and buns.

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POPPY:—These seeds have no opium. That is from the unripe pods. They are used more in Europe to flavor cakes and buns.

HOREHOUND:—The juice from these leaves is used to flavor candy. It is said to have medicinal value for coughs and sore throats.

HORSERADISH: — The roots of this pungent plant are ground and used with meats. Did you ever try mixing it with equal parts of whipped cream.

ROSE GERANIUM:— The _ aromatic leaves of this pot plant add a delightful taste when cooked on the bottom of a layer or sponge cake. Try a leaf in a jar of jelly.

NASTURTIUM:—A few leaves make a pleasant addition to a tossed salad. The unripe seeds can be used instead of capers.

CATNIP:—I don’t know why I am in- cluding this herb except that it is be- loved by cats, driving even lions and tigers into a frenzy of delight.

SAFFRON:—Perhaps this is more cor- rectly a spice being the pollen from a species of Mediterranean crocus. It is rather in disrepute because some bakers added a bit instead of eggs!

SAGE:—The leaves of a_ well-known perennial. Used in stuffings for pork, duckling, etc. It is used as a flavoring for cheeses and is good in mashed potatoes.

THYME:—A perennial with aromatic leaves. Used in stuffings and in Italian sauces. Try it with new beets.

SAVORY: —This is an annual easily grown. Tastes best if picked and dried just as it comes into bloom. This holds with most herbs. Used in stuffings for meats and poultry. Try it with scrambled eggs.

MARJORAM:—We use the leaves of this excellent herb in all stuffings. It is excellent with fish. Try a trace with spinach.

OREGANO:—This, to us, is a newer member of the herb family. It is called for in spaghetti sauces, pizzas, etc. Can be used wherever dressing herbs are called for.