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B; '^■■. ^t^Wi k C'S'S BfelcRJl^tlVE CATALOGUE 



AROMAtlC, MEDICINAL and POT HERBS 



Most of the varieties of herbs thrive best on sandy soil and some ai"e stronger and better flavored when grown on that which 

 is rather poor. In all cases the soil should be carefully prepared and well cultivated, as the young plants are for the most part 

 delicate and easily choked out by weeds. 



Sow as early as the ground can be made ready, in drills sixteen to eighteen inches apart, taking pains that the soil is fine and 



Sressed firmly over the seed, or they may be planted as a second crop — the seeds sown in beds in April and the plants set out in 

 ime- Most of them should be cut when in bloom, wilted in the sun and thoroughly dried in the shade. 

 ANISE (PimpiiieUa anisum) An annual herb cultivated principally for its set?ds which have a fragrant^ agfeeable Smell and a 



pleasant taste: used medicinally for aromatic cordials, colic and nau&ea. The leaves are sometimes used for garnishing and 



flavoring. Plant of slender upright growth with deeply cut foliage; flow ers small. ^ pUou ish white, borne in large loose utn^ 



bels. Pkt. 10c; Oz. ISc; 2 Oz. 25c; H Lb. 40c; Lb. $1.50 

 BALM ^^feIissa otficinnlis) A perennial herb, easily propagated 



by dL\'ision of the root or from seed, The leaves haVe a fragrant 



odor similar to lemons and ai'e used for making balm tea for 



use in fevers and a pleasant beverage called bahn wine. Plant 



one to two feet high, hairy, loosely branched with ovate leaves;: 



flowers White oi' pale yellow in loose axillary clusters. PkU lOc; 



Oz. 50c. ^ , 



Basil, SWEEt (Ocnnnni basiUcnm) A hardy, aromatic annual. 



The seeds and stems have a strong flavor and are used in soups 



and sauces. Plant about eighteen inches high, branching, with 



ovate toothed leaves; flowers white or bhiish white in leafy 



tel-minal racemes or spikeS; Pkt. lOc; Oz. 15e; 2 Oz. 25c; 



M Lb. 40c; Lb. $1.50 

 Borage (Boraqo 'officinalis) k. hardy aimual used as a pot lierb 



and for be© paslui-age. The bruised leaves immersed in water 



giV'e i% ah agreeable flavor and are sometimes tised in salads to 



give a eUcttmber-like taste. Plant of coarse growth, hairy, with 



raTge o^ al leaves: flowers bltie or purplish in racemes. Pkt. 10c; 



Oz. 20c; 2 Oz. 35c; H Lb. 60c; Lb. $2.00 

 CARAWAY I Caruin carui) A well knoum herb, cultivated for its 



seeds, which are used in confectionery, cakes, etc-. The leaves 



ar6 sometimes used in soups, for flavoring liquors and for colic 



in chiklren. Plant one and one-half lb two feet high, with 



finely cut foliage and clusters of small, white flowers. Plants 



never seed till the seeohd year. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 



VA Lb. 25c; Lb. '7Se-. 

 CORIANDEF^ \Coriandrum sativum) A hardy annual cultivated 



|ol' its S^ed which has an agreeable taste and is used in con- 



^'6ctlohery and to disguise the taste of medicine. Gather on a dry 



day, bruising the stems and leaves as little as possible, for when 



injured they have a disagreeable odor which they impart to the 



seed. Plant slender, two to two and one-half feet high, strong 



smelling, with smooth, finely cut foliage and small white flowers. 



Pkt. 10c; Oz. 15c; 2 Oz. 20c; H Lb. 25c; Lb. 75c. 

 DILL {Anethum graveolens) An anntial of aromatic odor and warm 



ptmgent taste. Its seeds are tised for seasoning. It possesses 



medicinal properties but its largest use is for making Dill pickles. 



Plant branching, two to three feet high; leaves very mu'h ctit 



into thread-like segments. Pkt. 10c; Oz. 15c; 2 Oz. 15c; V4Lb.20c; 



Lb. 50c. 



DILL MAMMOTH Plant, stems and seed heads much larger 

 than in the common variety. Pkt. 10c; Oz. 15c; 2 Oz. 15c; 

 Vi Lbv 20c; Lb. 60c. 



Fennel, sweet {FcemnUum officinale) A hardy perennial. 

 The seeds of tliis aromatic herb have a pleasant taste, and are 

 sometimes tised in confectionery, also in various medicinal 

 preparations. The young shoots'are sometimes eaten raw and 

 are used in salads, soups and fish sauces. Plant very branch- 

 ing, two to four feet high, v\-ith dense thread-Hke foliage; 

 flowers light yellow in large loose umbels. Seed oval Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; 1/4 Lb. 30c; Lb. $1.00 



HOREHOUND {Marrubium vulgare) A perennial herb with an 

 aromatic odor and a bitter, pungent taste. It is a tonic and 

 enters largely into the composition of cough sjTups and 

 lozenges. Laxative in large doses. "Will thrive in any soil but 

 is stronger if grown on liglit, poor land. Plant spreading, one 

 to two feet high; leaves ovate, roughened, covered with whit- 

 ish down; flowers small, white, borne at axils of leaves. 

 Pkt. 10c; Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; Lb. $2.00 



HYSSOP (Hi/ssopus officinalis) A hardy perennial with an 

 aromatic odjr and a warm, pungent taste. It is a stinudant, 

 expectorant and mild tonic. The flowering summits and 

 leaves are the parts used. It does best on dry, sandy soil. 

 Plant upright wich narrow glossy dark green leaves; flowers 

 small, borne in whorled spikes, blue, sometimes white or pink. 

 Pkt. 10c; Oz. 30c; 2 Oz. 55c; V4 Lb. 90c; Lb. $3.00 



LAVENDEIR (Lavenclula sjjica) A hardy perennial, growing 

 about two feet high. It is used for the distillation of lavender 

 Avater or dried and used to perfume linen. It should be picked 

 before it becomes dry and hard, and dried quickly. The seed 

 is of rather slow and'uncertain germination. Plant erect, with 

 slender grayish green leaves and small violet-blue flowers. 

 Pkt. 10c; Oz. 30c; 2 Oz. 55c; V4 Lb. 90c: Lb. $3.00 



MARJORAM, SWEET < Origanum mar jorana) An aromatic 

 herb for seasoning. The young tender tops and leaves are 

 used green in summer to flavor broths, dressings, etc.. and are 

 also dried for winter use. Usually grown as an annual as it is 

 not hardy enough to endure the winter of the northern states. 

 Plant erect but branching with sniaU oval grayish green 

 leaves and small purpUsh or whitish flowers. Pkt, 10c; 

 Oz. 25c; 2 Oz. 40c; Va Lb. 75c: Lb. $2.50 



ROSEMARY (Rosmarinus officinalis) A hardy perennial, with 

 fragrant odor and a warm bitter taste. The leaves are used 

 for flavoring meats and soups, and for medicinal drinks. Plant 

 erect, branching with small slender leaves and small light 

 blue flowers, The blossoms forni the principal ingredient in 

 the distillation of toilet waters. Plants tlo not reach a §ize 

 .suitJ|ble for use until the second sgason (Croo failed) 



Savory, Summer 



RUE (Euta graveolens) A hardy perennial with a peculiar, 

 unpleasant smell. The leaves are bitter and so acrid as to 

 bhster the skin. It is a stimulant and antispasmodic but 

 mttst be used with great caution, as its use sometimes results 

 in serious injtiry. It must not be suffered to run to seed and 

 does best on poor soil. Plant one and one-half to two feet high, 

 becoming woody at the base; leaves much divided; flowers 

 yeUow. Pkt. 10c. (Packets only) 



SAFFRON (Carfhamustinctorius) A hardy annual. Cultivated 

 for its flowers which are used principally for coloring, some- 

 times for flavoring and to make tlie cosmetic powder called 

 rouge. The flowers shotdd be picked while in full bloom. 

 Plant upright in growth, one to three feet high; leaves ovate, 

 pricklv: flower-heads yellow, thistle-like. Pkt. 10c; Oz. 25c; 

 2 Oz. '40c; Va: Lb. 75c; Lb. $2.50 



SAGE {Salvia offlcinalis) One of the most extensively used 

 herbs for seasoning. It is also believed to possess medicinal 

 properties. Hardy perennial, about fifteen to eighteen inches 

 his:h. Plant very branching; flowers usually blue, sometimes 

 pink or white: leaves gravish green, oval, wrinkled. Cut the 

 leaves and tender shoots 'just as the plant is coming into flower 

 and drv quickly in the shade. The plants will survive the 

 winter'and may be divided. If this is done tliey will give a 

 second crop superior in quality. (Crop failed) 



SAVORY, SUMMER (Satureia hortensis) A hardy aromatic 

 annual twelve to fifteen inches higli, the dried stems, leaves 

 and flowers of which are extensively used for seasonmg, es- 

 peciallv in dressings and soups. Plant erect, branchmg: leaves 

 small, harrow: flowers small, purple, pink or white, borne in 

 short spikes. Pkt. 10c; Oz. 15c; 2 Oz. 25c; Va Lb. 40c; Lb. $1.50 



THYME (TJu/mus tndgaris) An aromatic perennial herb, eight 

 to ten inches high, iised principally for reasoning. Plant very 

 branching with wirv foliage and small lilac flowers. Sometimes 

 the leaves are used" to make a tea for the purpose of rehevmg 

 nervous headache. Sow as early as the ground wfll permit. 

 Pkt. 10c. (Packets only) 



WORMWOOD (Artemisia absinthium) A perennial plant of 

 fragrant and spicy odor, but with intensely bitter taste. The 

 leaves are used as a tonic, vermifuge and as a dressing for 

 fresh bruises. Plant erect, two to three feet high, with much 

 divided leaves and loose clusters of small light yellow flowers. 

 It may be raised from seed, propagating by cuttings or divid- 

 ing the roots. A drv. poor soil is best adapted to bring out the 

 pectdiar virtues of this plant. Pkt. lOe; Oz, gSc; 2 0z. 40c; 

 1/4 Lb, 75c: Lb. $2.50 



