CURRIE BROTHERS CO., MILWAUKEE, WIS. 
CHICORY 
LARGE-ROOTED OR COFFEE—Sow the seed early in spring in moderately rich 
ground in rows 2% feet apart and thin to 3 inches in the row. The young leaves are 
used as a salad. The roots when dried and ground are used to mix with coffee. 1 oz., 
DOC ml ber DOcselulb S160 280 Sn ee ne ee Pkt. 10c 
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 1% 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 1% 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 
excludenightsliozs,,29¢c3) 44 Ib., 75¢ 5. 1 Ib.,$2:00 2-202 222 ee eee Pkt. 10c 
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. 1 oz. to 100 feet of drill. 
CURLED—Used for flavoring soups and salads. 1 oz., 15c; % lb., 35c; 1 lb., $1.60 
ee RE eR ee es Si RS en othe eee ee ease eee ee Pkt. 10c 
CORN SALAD 
Sow in shallow drills 1 foot apart during August and September, covering the 
plants with straw before hard frost. 1 oz. to 40 feet of drill. 
LARGE LEAVED—Used as a fall and winter salad. 1 oz., 20c; %4 lb., 50c; 1 lb., $1.25 
RS SS SE BS eS ey Ea Pkt. 5c 
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 shallow drills or boxes. 1 oz. to 100 feet of drill. 1 0z., 15c; % Ib., 30c; 
GLB La rtd oo Ce ee ee a a ee rn ee eee eee Pkt. 5e 
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. 1 oz., 
Aleem ol-20; gly losre4-O0poro=- ee. 222k Us oe tsi ee ote Pkt. 10 
GARDEN HERBS 
ANISE—Used for garnishing 
seasoning and for cordials. 
ll Op GS ees Pkt. 5¢ 
BASIL (Sweet)—The leaves 
are used for flavoring soups 
stews and highly seasoned 
dishes. 1 0z., 15¢ ____Pkt. 5c 
BORAGE—Flowers excellent 
for bees. Leaves used in sal- 
ads. The flower spikes can 
be used in cooling drinks. 1 
OZER Cae eee a | Pkt. 5c 
CARAWAY—Seeds are used 
for flavoring. 1 0z., 25c. 
Sweet Marjoram 
Sweet Basil 
CATNIP or CATMINT—Grown for FLORENCE FENNEL or FINOC- MARJORAM 
CHIO—This is a delicious Italian and the end of the shoots are used 
a EEE Pkt. 10c salad vegetable worthy of much for flavoring in summer and _ they 
CORIANDER—The seeds are used more extensive use in this country. are also dried for winter use. 1 oz., 
bees, also for seasoning. 1 0z., 60c 
Witloof Chicory 
Summer Savory 
(Sweet)—The leaves 
Pkt. 10c 
for flavoring. 1 o0z., 20c_---Pkt. 5c 
DILL—Leaves are used in pickles 
and for flavoring soups and sauces. 
1 oz., 15e; % Ilb., 30c; 1 lb., 85¢ 
So le eee Pkt. 5¢ 
HOREHOUND—The leaves are used 
for flavoring and also in the man- 
ufacture of cough remedies. 1 0z., 
RG. oe Pkt. 10¢ 
LAVENDER (Lavandula vera) — 
True Lavender. Plants, each, 25c; 
doz., $2.50; 100, $15.00; seeds, 1 0z., 
DUC Seve ee ee Pkt. 10c 
LAVENDER (Lavandula spica) — 
Not quite as strong as above. 1 0z., 
Sle msnlbs S50... -___- Pkt. 10¢ 
MINT—For mint sauce and juleps. 
Strong pot plants. Price, each, 25c; 
I CO86 sec $2.50 
By mail, add 5c each; doz., 20c. 
The thickened bases of the leaf- 25c; % lb., 75c 
stalks overlap each other so as to 
form a “head,” and this is usually 
eaten raw like celery or head-let- 
tuce, although it makes a delight- 
fully palatable dish when boiled. 
The flavor is somewhat like celery 
but with an aromatic sweetness pe- 
culiarly its own. Seed may be sown 
from early spring until mid-summer. 
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 10 days. 1 oz., 25¢; 
TP elie sn SESS Pkt. 10c 
FENNEL (Sweet) — The leaves 
boiled are used in fish sauces and 
are beautiful for garnishing. The 
seeds are used for flavoring. 1 oz., 
20 ce See Pkt. 5¢ 
ROSEMARY—tThe leaves are used 
for seasoning. % oz., 75c; Pkt. 10c 
SAFFRON—Used for coloring and 
for flavoring. 1 0z., 45c; ____Pkt. 10c 
SAGE—Leaves and tops are used 
for seasoning and stuffing. % oz., 
20c; 1 oz., 30c; % lb., 90c; 1 Ib., 
$2:5 05) = 32 ae epee Pkt. 10c 
SUMMER SAVORY — The leaves 
and young shoots are used for fla- 
voring, especially for boiled string 
beans. 1 oz., 20c; % lb., 60c 
eee ee ks Bee ANE Pkt. 10c 
THYME—Used for seasoning; a tea 
is also made for nervous headache. 
% oz., 25c; 1 oz., 40c; %4 lb., $1.20 
betes Di Aan eee weg eee Ie Pkt. 10e 
WORMWOOD-— Beneficial for poul- 
way, 1b OyA, AbYyy Loe Pkt. 10e 
