Hyssop.—The young leaves and shoots are used for flavoring food, but their principal use is medicinal. A syrup made from it is a popular remedy for a cold.
Lavender.—The leaves are used for seasoning, but the chief use of the plant is the distillation of perfumery from its flowers which are full of a sweet odor.
Marjoram Sweet.—Sweet marjoram belongs to the sweet herbs, the leaves and ends of the shoots are used for seasoning, and are also used medicinally.
Pennyroyal.—The leaves are used for seasoning puddings and other dishes, and also have a medicinal use.
Pot Marigold.—Marigold has a bitter taste, but was formerly much used in seasoning soups and is still in some parts of England. The flowers are dried and are used medicinally and for coloring butter and cheese.
Pimpinella, or Salad-Burnet.—The young tender leaves are used as a salad; they have a flavor resembling that of cucumbers.
Rosemary.—A distillation of the leaves makes a pleasant perfume and is also used medicinally. It is one of the sweet herbs for seasoning.
Rue.—This is one of the bitter herbs yet is sometimes used for seasoning.
Saffron.—The dried pistils are used for flavoring and dyeing. Some people use it with rice. It is often used in fancy cooking as a coloring material.
Sage.—The leaves both fresh and dried are used for seasoning, meats and dressings especially.