Rosemary is propagated by cuttings or layering. Young plants may be bought from nurseries. Late summer is the best time to take cuttings.

Rosemary has an assertive spicy flavor delicious with lamb, chicken, other meat dishes and stuffings. Rosemary butter is luscious on hot biscuits. The tips and leaves may be dried for future use, but since the plant is evergreen, fresh tips are always available.

SAGE Salvia officinalis is a hardy evergreen perennial that becomes woody and sprawly after four or five years. Sage is most easily propagated from seeds or young plants from a nursery. It needs sun and good drainage.

The fresh leaves may be used all year, but cuttings of sprigs may be dried in a warm shady place or by oven methods. Sage makes a good, healthful tea. Its strong, dominating flavor improves cheeses, poultry, dressings, sausages, pork, and wines.

SALAD BURNET Sanguisorba minor is a hardy perennial easily grown from seed in full sun. As it grows 1 to 2 feet tall, it should be thinned to leave the plants 12 to 18 inches apart. The leaves are used fresh as the cucumbery taste and smell vanish when dried. It is a pretty border plant. The leaves are fern-like and usually evergreen. The flavor is good in fresh salads, vinegar, and wine punches.

SORREL, FRENCH Rumex scutatus is a very hardy perennial, whose broad leaves add a nice sharp taste to spring greens, spinach, and herbal soups. It is used fresh. The leaves can be cut throughout the growing season. It is grown from seed or from root divisions. The flower stalks should be removed as they appear, so that the green leaves may be produced longer.

Tarragon plant at harvest stage. Leaves and tops may be cut several times during season.

SUMMER SAVORY Satureia hortensis is a hardy annual whose seeds are sown in the garden in the spring. It grows fast and the plants should be hilled to keep them upright. Savory needs sun and plenty of moisture.

Savory can be cut and dried when the flowers open, or the tips of the plants pinched and used fresh throughout the summer. Savory makes a delicate tea. It is the Bohnenkraut of the Germans, excellent with green beans, butters, spreads, green salads, egg dishes, and all kinds of meat.

Winter Savory, Satureia montona, is a hardy perennial that forms a small bush with lavender flowers. It is very desirable as a border plant, but not as aromatic as summer savory therefore less useful in cooking.

TARRAGON Artemisia dracunculus is a tender perennial, unless the roots are somewhat protected with straw or mulch during the winter in the Northeastern areas. Avoid buying seeds as the true variety rarely sets seeds you might find you have the Russian or Siberian variety which is very vigorous but lacks the aromatic scent and flavor of the true type.

Propagate from a cutting or root division or buy young plants from a reputable source. Plant in a sunny place, especially well drained, with room for the shallow lateral roots. Stems should be harvested in early summer, leaving at least three inches of stem above the ground to furnish growth for one or two more harvests later in the year.

Dry the leaves quickly as they turn brown easily. Try oven methods. When dry, seal in dry tight containers. A better idea is to pot a plant or two to keep indoors and enjoy fresh. Fertilize regularly and keep on the dry side.

The culinary uses of tarragon are ancient. Tarragon vinegar is well known for flavoring sauces and salad dressings. Tarragon is especially delectable on fish, cauliflower, spinach, roast turkey, and egg dishes, and it makes sauce Bearnaise. The robust flavor is best used alone and not combined with other herbs.

THYME Thymus vulgaris is a hardy perennial that can be started from seed, but best results are from divisions or plants purchased from a nursery. Plant in a sunny, well drained location. It is a low, bushy plant with lovely blooms that is attractive in a foreground. Of the many varieties, the so-called French and English thymes are best for culinary purposes.

One cutting made when the flowers begin to open, is taken for drying The next growth should be left to help the plant survive the winter. Dry on paper in a warm, dry room. When dry, rub off the leaves and discard the stems. Store in dry, tight jars.

Thyme makes a stimulating tea and can be used to flavor any meat, fish, or vegetable. It is good in most any food. Greek thyme honey is famous. It can be found in organic food stores, or a thyme syrup can be made from our native honey mixed with strong thyme tea.

Basic Herbal Recipes

Herb Butter Soften one half stick butter (sweet, unsalted if possible)

Add one tablespoon finely minced fresh herb or one-half teaspoon dried herb Cream together, adding a few drops lemon juice Use on hot breads, vegetables, baked potatoes Herbs to use: basil, tarragon, thyme, chives, dill, parsley, marjoram, rosemary Herb Vinegar Clean and dry wide-mouthed glass jars Gather fresh herbs. If dusty rinse in cold water and pat dry (water clouds vinegar)

Fill jar lightly with herbs Heat, do not boil, good cider or wine vinegar Pour vinegar over herb, cover with a non-rust lid or just put waxed paper over mouth of jar Set jar in room temperature location for two or three weeks Strain through cheesecloth and bottle Herbs to use: dill, basil, salad burnet, tarragon, mint Herb Jelly Two cups herb infusion One fourth cup vinegar or apple cider Four and one half cups sugar Heat the above until sugar is dissolved (high heat)

When boiling add one half bottle liquid pectin Rolling boil for one and one half minutes Take off fire. Add one or two drops food coloring if desired Fill sterilized jelly glasses and seal with melted paraffin.

Herbs to use: Sage, basil, thyme, parsley, marjoram, rosemary, mint Infusion: 2 1/2 cups boiling water over 1 cup fresh herb. Let cool and strain.