ROSEMARY (perennial) The spicy, aromatic leaves of this herb are a welcome addition to any garden. This member of the mint family grows one to three feet high and has evergreen type leaves. Once used by the Romans to make a nerve calming tea, it is now mostly used to flavor lamb and pork dishes. Fresh rosemary can also be added sparingly to a salad or sprinkled on a baked potato. It can also be used to make a delicious herb butter for vegetables. PLANTING: Rosemary can be somewhat difficult to start from seed, but with a little patience, anyone can do it. First stratify the seeds, then sow inside 6 weeks before the last spring frost. The seeds need light to germinate, so just lightly press them into the starting medium. Set up fluorescent lights over the seed trays and leave on for 16 hours a day. Rosemary has a naturally low germination rate, so do not expect more than 25-30% of the seeds to sprout. Transplant outside after the last spring frost, spacing 2-4' apart, in a sunny spot. The soil should be slightly alkaline to grow the healthiest plants. In northern climates, the plants should be mulched and covered to survive the winter. HARVESTING: Cut individual branches from the plant and strip the leaves from the stems. These can be used fresh or dried for later use. Try growing rosemary as an indoor potted plant. Its pleasant scent acts as a natural room deodorizer. A tea made from the leaves can be used as a spray in the garden to repel insects. ---------------------------------------------------------------------------- ---- RUE (perennial) An important herb in biblical times, the branches of the rue plant was used to sprinkle holy water before a high mass. It was also believed to help improve eyesight and cultivate ones "creative inner vision". Thieves, in the act of robbing plague victims, often sprinkled a vinegar made with these leaves over themselves to help guard from catching the disease. Today, rue is used mostly as a decorative hedge in the herb garden. Small amounts of the bitter leaves can give an unusual "musky" flavor to egg and fish dishes. The leaves are often used in small nosegays. PLANTING: Sow the seeds inside 6 weeks before the last spring frost. Transplant outside to a sunny location, spacing the plants 12 to 24 inches apart, after the last spring frost. The plants grow 24 to 36 inches tall, so they are often used as a background border in the herb garden. HARVESTING: Harvest the leaves just before the flowers open. The leaves can then be used fresh or dried to use later. Two year and older plants should be pruned in late spring to force new growth. In severe winters, the plant should be protected. ---------------------------------------------------------------------------- ---- SAGE (perennial) This member of the mint family is mentioned throughout history as a cure for many ailments and afflictions. It was once believed to cure tuberculosis, retard the aging process and as a treatment for poisonous snake bites. Today, sage leaves are used mostly in the kitchen. Fresh or dried sage leaves add a delicious flavor to stuffings, poultry and pork dishes, or in homemade sausage. A tea made from sage leaves can help with digestion. The purple, blue and white flowers are edible and are often used to add color to a salad. PLANTING: Sow the seeds inside 6 weeks before the last spring frost. The seeds need light to germinate, so just lightly press them into the starting medium. Set up fluorescent lights over the seed trays and leave on 16 hours a day. After all danger of frost has passed, transplant outside to a sunny location, spacing the plants 20" apart. A few plants is all that is needed for the average gardener. HARVESTING: Harvest the leaves before the flowers bloom. Dry the leaves in a well ventilated area away from sunlight. Once dried, store the leaves in airtight containers. Northern gardeners should mulch and cover the plants if they are to survive the winter Happy Gardening, HEIRLOOM SEEDS