The Herb Garden 
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. 
Write for a free copy of Cultural Notes on Herbs. 
5010 Anise. Grown for its seed used for garnish- 
ing, cordials, and pastry. Pkt. 10c; 4 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; oz. 35c. 
5018 Borage (Gurkenkraut). Used for seasoning 
and cordials. Pkt. 10c; 4 oz. 20c; 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; 4 oz. 35c; oz. 60c. 
5021 *Chamomile. Of considerable medicinal 
value. Pkt. 15c; 4 oz. 30c; oz. 50c. 
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. 10c; oz. 30c. 
5028 Dill. Indispensable for dill pickles and for 
dill sauce. Pkt. 10c; oz. 15c; } 1b. 40c. 
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 have a pleasing 
perfume. Used to scent linens in the home. Pkt. 10c; 
4 oz. 30c; oz. 50c; % lb. $1.50. 
5036 Marjoram, Sweet. Leaves used green in 
summer and dried in winter. A favorite herb for 
seasoning. Pkt. 10c; 4 oz. 25c; oz. 40c. 
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; 4 oz. 40c; oz. 70c. 
5044 *Rue. For seasoning and also used to cure 
roup in fowl. Pkt. 10c; 4 oz. 25c; oz. 45c. 
5046 Saffron. (Carthamus tinctorius). For flavor- 
ing and coloring. Pkt. 10c; 4 oz. 25c; oz. 45c. 
5048 *Sage. One of the most popular of all herbs 
for seasoning. Pkt. 10c; 4 oz. 20c; oz. 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; } oz. 30c; oz. 50c. 
5053 *Spearmint. Extensively used for making 
the popular mint sauce or in iced drinks. Pkt. 30c; 
+ oz. $1.00; 4 oz. $1.75; oz. $3.00. 
5054 *Tansy. The young leaves are used for 
seasoning. Pkt. 10c; 4 oz. 40c; oz. 70c. 
5056 *Thyme, Broad-Leaved English. Very 
popular for seasoning meat dishes, gravy, fillings, 
etc. Pkt. 10c; 4 oz. 35c; 0z. 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. 25c; oz. 45c. 
5061 Mixed Herbs. Contains all the popular 
varieties for kitchen use in a well-balanced assort- 
ment. Pkt. 10c; oz. 30c; oz. 50c. 
Dreer’s Reliable VEGETABLE SEEDS 
Kale or Borecole 
The Hardiest Winter Greens 
oe pie Chou Vert, FR. 
Cavolo Verde, ITAL. 
Breton, Sp. 
Blaetterkohl, GER. 
Culture—Sow from 
May to June in drills about 
134 feet apart and cultivate 
like cabbage. For early 
spring use sow in September 
and protect during the win- 
ter. The varieties are so 
hardy that the green leaves 
may be dug out from under 
the snow and used for win- 
ter greens. The flavor is 
improved by frost. One 
ounce produces about 2000 
plants. 
Health Value of 
Fresh Kale 
Vitamin A 
fi . Tron .00254% 
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. Pkt. 10c; oz. 20c; } lb. 50c; lb. $1.75. 
420 Dwarf Green Curled. Pkt. 10c; oz. 15c; + Ib. 40c; Ib. $1.25. 
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; 4 lb. 50c; lb. $1.50. 
424 Tall Green Curled Scotch. Very hardy plants. 3 feet tall, deep- 
cut curled leaves, Pkt. 10c; oz. 20c; + lb. 50c; lb. $1.50. 
425 SEA KALE (Crambe maritima). A perennial grown 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. 15c; 4 oz. 35c; oz. 60c; ¢ lb. $2.00. 
Chou Rave, FR. Kohl-Rabi Col de Nabo, Sp. 
Cavolo rapa, ITAL. Kohl-Rabi, GER. 
Culture —Sow in rows like any other root crop. Thin seedlings to stand 
4 inches apart in the row, allowing 18 inches between rows. Ready for use 
when bulbs average 2 to 21 inches in diameter. The thick outer-skin should 
be removed before boiling. One ounce of seed will sow a drill of about 300 feet. 
Health Value of 
Fresh Kohl-Rabi 
Calories per lb. 140 
Vitamin C 
Proteins 2.0% 
Carbohydrates 5.5% 
Fats .1% 
Calcium .077Q% 
Tron .00061% 
Earliest Erfurt Kohl-Rabi 
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; oz. 25c; + Ib. 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. Pkt. 10c; 0z. 20c; } lb. 65c. 
_430 Early Purple Vienna. Recommended for sections with warm 
seasons. The skin is purple, but the tender, tasty flesh is of greenish 
white color. Pkt. 10c; oz. 25c; } lb. 75c. 
Every garden should contain all of the most popular herbs 
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