
VEGETABLE SEEDS 
D d li Pissenlit, FR. Amargon, SP. 
angelion Petonciano, ITAL. Loewenzahn, GER. 
401 Broad-Leaved. Large bushy plants with broad succulent leaves. 
Pkt. 15c; 4 oz. 35c; oz. 60c; ¢ lb. $2.00. 
Dreer’s Reliable 
Egg Plant 
One ounce will produce about 
1000 plants. Start seeds in hotbed 
early in March. When 3 inches 
high pot up. Set the plants out- 
doors in May or June spacing 
them 3 feet apart each way. 
404 Early Black Beauty. 
Beautiful rich purplish black 
fruits which are not only very 
attractive but also of best qual- 
ity. The Egg Plant is exacting 
in its call for rich, warm soil. 
The plants then will prove re- 
markably vigorous and produce 
an abundance of large fruits. 

Pt 5c;550Z-G59G3 OZ. 00c; 
Egg Plant, Early Black Beauty a 1b. $1.75. 
406 Early Long Purple. Earliest, hardiest, and very productive. The 
club-shaped fruits are about 7 inches long by 23 inches thick and they are 
best for very early use. In the opinion of many the flavor is even finer 
than that of Early Black Beauty. Pkt. 10c; 4 0z. 30c; oz. 50c; + lb. $1.50. 
One ounce of seed 
| 
Endive to 200 feet of row. 
Chicoree, Fr. India, ITAL. Endibia o Escarola, Sp. Endivie, GER. 
Culture —Sow in shallow drills in April, or for late use in June or July. 
Transplant or thin to stand 1 foot apart when 2 to 3 inches tall. When 
nearly full-grown tie the leaves together with yarn or raffia to exclude the 
light so that the heart will become well blanched. This requires 3 to 4 weeks. 
Or place boards over the plants to blanch them. 



Endive, Dreer’s 
Giant Fringed 
412 Dreer’s Giant Fringed Endive 
This Endive is highly esteemed for table use because of its appetizing 
flavor and wholesomeness. In some sections it can be grown all the year 
round. It is a vigorous variety with a large white heart and broad stems, 
good for fall and winter. On account of the beautifully curled and finely cut 
leaves it is used freely for garnishing as well as making a delicious salad. 
Pkt. 10c; oz. 25c; } Ib. 65c. 
411 Full Heart Batavian. This is a most desirable new strain of the 
% Batavian Endive. It has all the good qualities of its parent but the heart 
is composed of a greatly increased number of leaves which will blanch to 
a beautiful creamy white. The mild and pleasantly bitter flavor gives it 
great zest. Pkt. 10c; oz. 25c; } 1b. 65c. 
Fi nnoc h i @-—Florence Fennel 
418 Splendid as a salad or to be served boiled with a cream dressing. 
Earth up the thick base half-way when it has reached the size of a hen's 
egg. Pkt. 10c; oz. 25c; } 1b. 65c. 
62. 





The Herb Garden 
Herbs are very interesting and useful plants. Write 
for a free copy of the Dreer Leaflet on ‘‘Herb 
Culture”’ containing full information. 
Herbs marked * are perennials. 
5010 Anise. Grown for its seed used for garnish- 
ing, cordials, and pastry. Pkt. 15c; oz. 35c. 
5012 *Balm. Lemon-scented leaves used for sea- 
soning and in liqueurs. Pkt. 15c; 3 oz. 30c; oz. 50c. 
5014 Basil, Sweet. The sweet-scented foliage is 
used for seasoning. Pkt. 15c; oz. 35c. 
5018 Borage (Gurkenkraut). Used for seasoning 
and cordials. Pkt. 15c; oz. 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. 
5021 *Chamomile. Of considerable medicinal 
value. Pkt. 15c; ¥ oz. 35c; oz. 60c. 
5025 Chervil. Aromatic leaves for seasoning and 
salad. Pkt. 10c; oz. 25c; $ 1b. 75c; lb. $2.50. 
5023 *Chives. Valued for their mild onion-like 
flavor. Pkt. 15c; 4 oz. 35c; oz. 60c. 
5024 Coriander. Aromatic seeds used in making 
confectionery and cordials. Pkt. 10c; oz. 25c. 
5026 Cumin. Grown foritsseeds. Used for flavor- 
ing soups, pastry, etc. Pkt. 15c; oz. 30c. 
5028 Dill. Indispensable for dill pickles and for 
dill sauce. Pkt. 10c; oz. 15c; 3 1b. 40c. 
5030 *Fennel, Sweet. Used in sauces and liqueurs, 
or rawas a side dish. Pkt. 15c; oz. 25c. 
5032 *Horehound. For seasoning and also for 
cough medicine. Pkt. 15c; 3 oz. 25c; oz. 40c. 
5034 *Lavender. Thedried flowers havea pleasing 
perfume. Used to scent linensin the home. Pkt. 15c; 
3 oz. 30c; oz. 50c; ¥ Ib. $1.50. 
5036 Marjoram, Sweet. Leaves used green in 
summer and dried in winter. A favorite herb for 
seasoning. Pkt. 15c; % oz. 25c; oz. 40c. 
5038 *Pennyroyal. Used medicinally and for sea- 
soning food. Pkt. 20c; % oz. 45c; oz. 80c. 
5042 *Rosemary. The leaves and young tips are 
used for seasoning. Pkt. 15c; % oz. 40c; oz. 70c. 
5044 *Rue. For seasoning and also used to cure 
roup in fowl. Pkt. 15c; % oz. 25c; oz. 45c. 
5046 Saffron. (Carthamus tinctorius). For flavor- 
ing and coloring. Pkt. 15c; 3 0z. 25c; oz. 45c. 
5048 *Sage. One of the most popular of all herbs 
for seasoning. Pkt. 15c; $ oz. 25c; oz. 40c. 
5050 Savory, Summer (Bolinenkraul). The 
leaves and young shoots are used for flavoring soups, 
stews, string beans, etc. Pkt. 15c; oz. 35c. 
5052 *Savory, Winter. Used as above for season- 
ing various dishes. Pkt. 15c; $ oz. 30c; oz. SOc. 
5053 *Spearmint. Extensively used for making 
the popular mint sauce or in iced drinks. Pkt. 30c; 
} oz. $1.00; % oz. $1.75; oz. $3.00. 
5054 *Tansy. The young leaves are used for 
seasoning. Pkt. 15c; $ oz. 40c; oz. 70c. 
5056 *Thyme, Broad-Leaved English. Very 
popular for seasoning meat dishes, gravy, fillings, 
etc. Pkt. 15c; 4 oz. 35c; oz. 60c. 
5058 *Thyme, French Summer. Used for sea- 
soning. Pkt. 15c; 4 oz. 30c; oz. 50c. 
Tarragon, plants only, page 92. 
5060 *Wormwood. For flavoring, medicines, and 
liqueurs. Pkt. 15c; 4 oz. 25c; oz. 45c. 

5061 Mixed Herbs. Contains all the popular 
varieties for kitchen usein a well-balanced assort- 
ment. Pkt. 10c; $ 0z. 25c; oz. 40c. 


Every garden should contain a few of the more popular herbs 



