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ANISE — Used for garnishing 
seasoning and for cordials. Pkt., 
Sich = hanya als res 
BASIL (Sweet) — The leaves 
are used for flavoring soups, 
stews and highly seasoned dishes. 
Pkt, -5ele0z.215¢ 
BORAGE — Flowers excellent 
for bees. Leaves used in salads. 
The flower spikes can be used 
Pkt., 5c; 1 
in cooling drinks. 
oz., 30c. 
CARAWAY — Seeds are used 
for flavoring. Pkt. 5c; 1 oz., 
15¢c. 
Witloof Chicory 
CURRIE BROTHERS CoO. 
CHICORY 
LARGE-ROOTED OR COFFEE—Sow the seed early in spring in moderately rich ground in 
rows 21/4 feet apart and thin to 3 inches in the row. The young leaves are used asa salad. The 
os when dried and ground are used to mix with coffee. Pkt., 10c; 1 oz., 20c; 4 [b., 50c; 1 
Ib., $1.60. 
WITLOOF CHICORY (French Endive)—Used as a winter salad. Sow the seed in June in 
drills 12 inches apart, selecting deep, rich soil. Long parsnip-like roots are formed which should 
be taken up early in November and the leaves cut off about 114 inches from the neck and all 
shoots trimmed off; the lower end of the roots may also be cut so as to have all a uniform 
length of 8 to 10 inches. A trench should be opened 16 to 18 inches deep and the roots 
placed upright in it 114 inches apart, and filled in with light soil, which places the neck of 
the roots about 8 inches below the level. If a quick growth is desired a covering of manure 10 
inches deep may be used. In a month’s time the leaves will be ready for use, and should be 
taken up cutting off the blanched head with a portion of the root attached. The roots may 
also be forced in a cellar covered to exclude light. Pkt., 10c; 1 oz., 20c; 14 Ib., 65c; 1 Ib., $2.00. 
CHERVIL 
An annual plant resembling parsley, possessing a pleasing aromatic flavor. The young 
leaves are used for flavoring soups and in mixed salads. Sow the seed early in spring in rich 
soil in drills 1 foot apart, where it will have partial shade. The seed germinates slowly. One 
ounce to 100 feet of drill. 
CURLED—Used for flavoring soups and salads. Pkt., 10c; 1 oz., 25c; 14 Ib., 70c; 1 Ib., $2.50. 
CORN SALAD 
Sow in shallow drills one foot apart during August and September, covering the plants 
with straw before hard frost One ounce to 40 feet of drill. 
LARGED LEAVED—Used as a fall and winter salad—Pkt., 5c; 1 oz., 15c; 14 Ib., 35c; 1 Ib., 
$1.25. 
CRESS 
EXTRA CURLED OR PEPPER GRASS—Grown for its pungent leaves which should be cut 
when about 2 inches high for use in mixed salads. Sow the seed in rich soil, either in shal- 
low drills or boxes. One ounce to 100 feet of drill. Pkt., 5c; 1 oz., 10c; 4 Ib., 25c; 1 1b., 75c. 
WATER CRESS—Grows readily in shallow fresh water or along the edge of shallow streams. 
Sow the seeds in pans of wet earth and transplant when well started. Pkt., 10c3; 1 oz., 30c; 34 
Ib., $1.00; 1 Ib., $3.50. 
GARDEN HERBS 
Sweet Basil 
Summer Savory 
CATNIP or CATMINT—Grown for 
bees, also for seasoning. Pkt., 10c; 1 
OZ e/DG 
CORIANDER — The seeds are used 
for flavoring. Pkt., 5c; 1 oz., 15¢. 
DILL—Leaves are used in pickles and 
for flavoring soups and sauces. Pkt., 
5c; 1 oz., 10c; 14 Ib., 20c; 1 Ib., 65c. 
HOREHOUND—The leaves are used 
for flavoring and also in the manufac- 
ture of cough remedies. Pkt., 10c; 1 
o0z., 25c. 
LAVENDER (Lavandula vera)—True 
Lavender. Pkt., 10c; 1 oz., 15c. Plants, 
each, 25c; doz., $2.50; 100, $15.00. 
LAVENDER (Lavandula spica)—Not 
quite so strong as above. Pkt., 10c; 
1 oz., 25c; 14 Ib., 75c. 
MINT—For mint sauce and juleps. 
Strong pot plants. Price, each, 25c; 
1 doz., $2.50. 
By mail, add 5c each; doz., 20c. 
FLORENCE FENNEL or FINOC- 
CHIO—This is a delicious Italian 
salad vegetable worthy of much more 
extensive use in this country. The 
thickened bases of the leaf-stalks over- 
lap each other so as to form a “head”, 
and this is usually eaten raw like cel- 
ery or head-lettuce, although it makes 
a delightfully palatable dish when 
boiled. The flavor is somewhat like 
celery but with an aromatic sweetness 
peculiarly its own. Seed may be sown 
from early spring until midsummer. 
Thin out to 5 or 6 inches apart in the 
row (rows about 15 inches apart), and 
when the “heads” are about hen’s egg 
size draw the soil half way up over 
them. Cutting may begin in about 
ten days. Pkt., 5c; 1 oz., 10c; 4 Ib., 
30c. 
FENNEL (Sweet)—The leaves boiled 
are used in fish sauces and are beauti- 
ful for garnishing. The seeds are used 
for flavoring. Pkt., 10c; 1 oz., 25c. 
MARJORAM (Sweet) — The leaves 
and the end of the shoots are used 
for flavoring in summer and they are 
also dried for winter use. -Pkt., 10c; 
1 oz., 15c; 14 Ib., 50c. 
ROSEMARY—tThe leaves are used 
for seasoning. Pkt., 10c; 3% oz., 30c. 
SAFFRON—Used for coloring and 
for flavoring. Pkt., 10c; 1 oz., 45c. 
SAGE—Leaves and tops are used for 
seasoning and stufing. Pkt., 10c; 12 
oz., 15c;) 1 0z:, 25c; 34 Ibip75c; elbs 
$2.10. 
SUMMER SAVORY—The leaves and 
young shoots are used for flavoring, 
especially for boiled string beans. Pkt., 
10c; 1 oz., 15¢; 44 Ib., 50c. 
THYME—Used for seasoning; a tea 
is also made for nervous headache. 
Pkt., 10c; 1% oz., 20c; 1 oz., 30c; 34 
Ib., $1.00. 
