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.