Dreer’s Reliable 
H b Sweet, Pot, 
CrpDS — & Medicinal 
Culture — Herbs delight in a rich, mellow soil. Sow 
seeds early in spring in shallow drills 1 foot apart. 
When up a few inches transplant or thin out to proper 
distances. Those grown for the foliage should be cut 
and dried before they have come into full bloom, tied 
in bunches, and hung up or spread thinly where they 
can dry quickly. Those marked with a * are perennial. 
5010 Anise. Grown for its seed used for garnish- 
ing, cordials, and pastry. Pkt. 10c; } oz. 20c; oz. 35c. 
5012 *Balm. Lemon-scented leaves used for sea- 
soning and in liqueurs. Pkt. 10c; } oz. 30c; oz. 50c. 
5014 Basil, Sweet. The sweet-scented foliage is 
used for seasoning. Pkt. 10c; 4 oz. 20c; 0z. 35c. 
5016 Bene. Used medicinally andin cookery. Re- 
quires hot weather. Pkt. 10c; 3 oz. 20c; oz. 35c. 
5018 Borage (Gurkenkraut). Used for seasoning 
and cordials. Pkt. 10c; 3 oz. 20c; 0z. 35c. 
5020 Caraway (Kuemmel). The seeds are used in 
breads, cakes, and liqueurs. Pkt. 10c; oz. 25c. 
5022 *Catnip. Leaves and young shoots used for 
medicine and seasoning. An excellent tonic for ani- 
mals. Pkt. 15c; % oz. 35c, oz. 60c. 
5024 Coriander. Aromatic seeds used in making 
confectionery and cordials. Pkt. 10c; oz. 30c. 
5026 Cumin. Grown foritsseeds. Used for flavor- 
ing soups, pastry, etc. Pkt. 10c; oz. 30c. 
5028 Dill. Indispensable for dill pickles and for 
dill sauce. Pkt. 10c; oz. 20c; ¢ lb. 50c. 
5030 *Fennel, Sweet. Used in sauces and liqueurs, 
or raw as a side dish. Pkt. 10c; oz. 25c. 
5032 *Horehound. For seasoning and also for 
cough medicine. Pkt. 10c; 4 oz. 25c; oz. 40c. 
5034 *Lavender. The dried flowers havea pleasing 
perfume. Used to scent linens in the home. Pkt. 10c; 
% oz. 30c; oz. 50c; ¢ Ib. $1.50. 
5038 *Pennyroyal. Used medicinally and for sea- 
soning food. Pkt. 20c; 4 oz. 45c; oz. 80c. 
5042 *Rosemary. The leaves and young tips are 
used for seasoning. Pkt. 10c; $ oz. 35c; oz. 60c. 
5044 *Rue. For seasoning and also used to cure 
roup in fowl. Pkt. 10c; 4 oz. 20c; oz. 35c. 
5046 Saffron. (Carthamus tinctorius). For flavor- 
ing and coloring. Pkt. 10c; } oz. 20c; oz. 35c. 
5048 *Sage. One of the most popular of all herbs. 
For seasoning. Pkt. 10c; 4 0z. 20c; 0z. 35c. 
5050 Savory, Summer (Bohnenkraut). The 
leaves and young shoots are used for flavoring soups, 
stews, string beans, etc. Pkt. 10c; 4 oz. 20c; oz. 35c. 
5052 *Savory, Winter. Used as above for season- 
ing various dishes. Pkt. 10c; 3 oz. 30c; oz. 50c. 
5053 Spearmint. Extensively used for \making 
the popular mint sauce or in iced drinks. Pkt. 40c; 
$ oz. $1.10; 4 oz. $2.00; oz. $3.50. 
5036 Sweet Marjoram. Leaves used green in 
summer and dried in winter. A favorite herb for 
seasoning. Pkt. 10c; 34 oz. 25c; oz. 40c. 
5054 Tansy. The young leaves are used for season- 
ing. Pkt. 10c; 3 oz. 30c; oz. 50c. 
5056 Thyme, Broad-Leaved English. Very 
popular for seasoning meat dishes, gravy, fillings, 
etc. Pkt. 10c; } oz. 35c; oz. 60c. 
5058 Thyme, French Summer. Used for sea- 
soning. Pkt. 10c; 4 oz. 30c; oz. 50c. 
5060 Wormwood. For flavoring, medicines, and 
liqueurs. Pkt. 10c; } oz. 20c; oz. 35c. 
5061 
varieties for kitchen use in a well balanced assort- 
ment. Pkt. 10c; 4 oz. 30c; oz. 50c. 
Mixed Herbs. Contains all the popular 
VEGETABLE SEEDS 
Kale or Borecole 
Chou Vert, FR. 
Cavolo Verde, ITAL. 
Bretén, Sp. 
Blaetterkohl, GER. 
| Culture —Excellent greens 
| for winter andspring use. Sow 
‘from May to June, in drills 
, about 1} feet apart, and culti- 
_vate same as Cabbage. For 
' early spring use, sow in Sep- 
tember, and protect during 
winter. The varieties are so 
hardy that the green leaves 
may be dug out from under 
the snow in winter and used 
for greens. Their flavor is im- 
proved greatly by frost. The 
plants may be permitted to 
fj reach their full size when they 
‘@ will yield a large quantity of 
delicious, rich green herbage 
which may be used all winter 
long. One ounce of seed 
will produce about 2000 
plants. 
roo 
Health Value of 
Fresh Kale 
Vitamin A 
Tron .00254% 
a ie REF 2 - 
Dreer's Imperial Long Standing Kale 
422 Dreer’s Imperial Long Standing. A beautifully curled sort 
of vigorous, spreading habit. Hardy, of attractive appearance, and very 
productive. The leaves are a rich bright green color. Pkt. 10c; oz. 20c; 
+ lb. 60c; lb. $2.00. 
420 Dwarf Green Curled. Brilliant green curled leaves. Of compact 
growth and very prolific. Pkt. 10c; oz. 20c; } Ib. 50c; lb. $1.50. 
423 Dwarf Blue Curled Scotch. A hardy strain of strong growth 
producing finely curled foliage with a distinct and beautiful blue tinge. 
Pkt. 10c; oz. 20c; } 1b. 50c; lb. $1.50. 
425 Sea Kale (Crambe maritima). A perennial which should be grown 
and cultivated like Rhubarb. Edible parts are the young, strong shoots 
that come up in early spring. After blanching they are cooked and 
served like Asparagus, or the leaves may be used as greens. Pkt. 10c; 
4 0z. 35c; oz. 60c; } lb. $2.00. 
Col de Nabo, Sp. 
Chou Rave, FR. K hl R bi 
Cavolo rapa, ITAL. Oo a abl Kohl-Rabi, GER. 
Culture —As early in the spring as the 
ground can be put in good garden condition, 
sow it in rows like Radishes, Carrots, or 
any other root crops. Thin the seedlings to 
stand 4 inches apart in the row, allowing 18 
to 24 inches between the rows. The product 
is ready for use when the bulbs average 2 to 
24 inches in diameter. The thick outer 
skin should be removed before boiling. 
Of a sweet Cauliflower-like flavor. One 
ounce of seed will sow a drill of about 
300 feet. 
427 Earliest Erfurt. A tender variety with smooth, white roots, 
and very short top. The best variety for outdoor culture as well as ex- 
cellent for hotbed or greenhouse growing. The flavor is not unlike that of 
tender sweet Cauliflower. Pkt. 10c; 0z. 25c; } lb. 75c. 
431 Early White or Green Vienna. A standard sort for table use. 
Has a very short top and forms the root quickly. A most dependable 
variety on all soils). The beautiful white flesh is tender and sweet. 
Pkt. 10c; oz. 25c; } lb. 75c. 
430 Early Purple Vienna. As early as the white and more heat resis- 
tant, hence recommended for sections with warm seasons. The skin is 
purple, but the tender, tasty flesh is of greenish white color, Pkt. 10c; 
oz. 25c; 3 Ib. 75c: 
Health Value of 
Fresh Kohl-Rabi 
Calories per lb. 140 
Vitamin C 
Proteins 2.0% 
Carbohydrates 6.5% 
Fats .1% 
Calcium .077% 
Iron .00061% 
= ——— — = eee 
83 
Plants of the most popular perennial herbs are effered on page 184 
