Dill: Both leaves and seeds of dill are used. Leaves may be used as a garnish or to cook with fish. Leaves or the whole plant may be used to flavor dill pickles.

Fennel: Has a sweet, hot flavor. Both seeds and leaves are used. Seeds may be used as a spice in very small quantity in pies and baked goods. Leaves may be bolied with fish.

Marjoram: May be used both green and dry for flavoring soups and ragouts and in stuffing for all meats and fish.

Tarragon: Leaves have a hot, pungent taste. Valuable to use in all salads and sauces. Excellent in tartar sauce. Leaves are pickled with gherkins. Used to flavor vinegar.

Curry powder: A number of spices combined to proper porportions to give a distinct flavor to such dishes as vegetables, meat, poultry and fish.

Chives: Leaves are used in many ways. May be used in salads, cream cheese, sandwiches, omelets, soups and fish dishes. Mild flavor of onion.

Sage: Used fresh and dried. May be used in poultry and meat stuffings, in sausage and practically all meat combinations, in cheese and vegetable combinations, as in vegetable loaf or curry. The flowers are sometimes used in salads.

Caraway: Seeds have a spicy smell and aromatic taste. Used in baked goods, cakes, breads, soups, cheese and sauerkraut.

Paprika: A Hungarian red pepper. Bright red in color. May be used in all meat and vegetable salads, in soups, both cream and stock. As a garnish for potatoes, cream cheese, salads or eggs.

Basil: Aromatic odor, warm, sweet flavor, used whole or ground. Used with lamb, fish and vegetable dishes.

Oregano: Whole or ground, strong aromatic odor, used with tomato sauces, pizza and veal dishes.

Bay Leaf: A pungent flavor. Available as whole leaf. Good in vegetable and fish soups, tomato sauces and juice. Remove before serving.

Ginger: An aromatic, pungent root, sold fresh, dried or ground. May be used in pickles, preserves, cakes, cookies, puddings, soups, pot roasts.

Chervil: Aromatic herb of carrot family, like parsley but more delicate. Used fresh or dry in salads, soups, egg and cheese dishes.

Shallots: Small type onion producing large clusters of small bulbs. Used like garlic to flavor meats, poultry, sausage, head cheese.

Vinegar: Low percentage natural acid, generally acetic acid. Used as a preservative for all pickling of vegetables and fruit. To give zest or tangy flavor to salad dressings; for meat, fish, and vegetable sauces. Different kinds are wine vinegar, white vinegar, cider vinegar, tarragon vinegar.