Bay leaves are the leaves of a shrub belonging to the laurel tribe, which grows wild in the Mediterranean countries. Among the Greeks the bay leaf was consecrated to the uses of poetry, heroism and religion. Not until later times was it used as a flavoring for foods and for the decoration of various dishes. It grows wild in certain of the southern states but the leaves are usually exported from Europe, dried. The leaves are used in soups, stews and pickles and, although the average housewife finds it next to impossible to procure them, scarcely a recipe for these articles of food but includes bay leaves among its flavorings. [Illustration: Bay Leaves.] Summer savory is a hardy little annual which has long grown wild in southern Europe and is now largely cultivated for culinary use. Both the summer and winter savories are fragrant and are valuable in the seasoning of sausages and gravies. Parsley is a native of the island of Sardinia and, having been improved in both fragrance and appearance by culture, is more valuable than any other herb for the garnishing of dishes. Its curled, crisp, green leaves give the poorest salad or meat a tempting appearance, well sustained by the fineness of flavor it imparts. Its flavor somewhat resembles that of celery. The little herb may be seen in nearly every garden during the summer months and often in a pot, or kitchen window-box during the winter, from which it may be plucked fresh daily. The experienced cook would part with any other half dozen condiments more willingly than with parsley. The plant belongs to the _umbelliferæ_, which order includes the carrot, parsnip and celery. It is said to have come originally from Egypt and mythology represents Hercules as adorning his head with its curled leaves. Thyme, a little under shrub native to the Mediterranean countries, is allied botanically to sage, summer savory and sweet basil. It possesses very small leaves and whorls of tiny, lilac-colored flowers, from which thymol or oil of thyme, a valuable germicide, is distilled. In flavor it is fragrant and aromatic and it may be readily cultivated in gardens. The wild thyme of our banks “where ox-lips and the nodding violet grows,” is a different variety of the same order. Its name is derived from the Greek word _thumos_, meaning incense or perfume. [Illustration: Thyme.] Sage is a small plant of the order _labiatæ_, and is native to southern Europe. It has been so greatly changed by cultivation that little semblance of the original plant now remains in the sage of our gardens excepting the flavor. It was known to the ancients and to-day its fragrant, grayish green leaves constitute one of our commonest flavorings.