Herbs for flavor and fragrance 



Common Name 



Botanical Name 



See "Key 

 to Sym- 

 bols" 



Ht. 



Suggestions — Prices 



Anise 

 Balm 



Basil, Sweet 



Borage 

 Caraway 



ChervU 



Chives (See page 35) 



Coriander 



Dill, Mammoth 



Fennel, Sweet 



Horehound 



Hyssop 

 Lavender 

 Marjorani, Sweet 



Parsley 

 Rosenraary 



Rue 



Saffron 



Sage, Broad Leaf 



Savory, Summer 



Thyme 

 Wormwood 



Pimpinella anisutn 

 Melissa officinalis 



Ocimuin basilicum 



Borage officinalis 

 Carum carui 



Anthriscus cerefolium 



Coriandriim sativum 

 Anethum graveolens 

 Foeniculum officinale 



Marriihium vulgare 



Hyssopus officijialis 

 Lavandula spica 

 Origanum marjorana 



Petrosalinum sativum 

 Rosmarinus officinalis 



Ruta graveolens 

 Carthamus tinctorius 

 Salvia officinalis 

 Sartureia horiensis 



Thymus vulgaris 

 Artemisia absinthium 



h-A 

 h-P 



h-A 



h-A 

 h-B 



h-A 



h-A 

 h-A 

 h-B 



h-P 



h-P 



h-P 



t-P 

 used as 

 annual 



h-B 



t-P 

 used as 

 annual 



h-P 

 h-A 

 h-P 

 h-A 



h-P 

 h-P 



14 in. 



iHft. 



12-18 in. 



1 to 2 ft. 



10 in. 



2Hft. 



2 to 3 ft. 

 2 to 4 ft. 



1 to 3 ft. 



iHft. 

 2 ft. 



2 ft. 



10 in. 



2 to 4 ft. 



16 in. to 



2 ft. 



1 to 3 ft. 



14 to 16 



in. 



8 to 10 



in. 



8 to 10 

 in. 



3 to 5 ft. 



Seeds used for flavoring bread, cake, cookies, and candy Pkt. 10c 



Leaves have a lemony, minty fragrance and give a fine flavor to fruit 

 drinks Pkt. 10c 



Spicy, flower-like tasting leaves, delicious in green salads, tomato and 

 cheese dishes and soups Pkt. 10c 



Leaves and flowers used in cold drinks and to garnish salads Pkt. 10c 



Seeds used for flavoring cake, cookies, bread, cheese, baked apples 



Pkt. 10c 



Leaves used like pau-sley for flavoring and geirnishing 



Pkt. 10c 



Seeds used in candy and to disguise taste of medicine Pkt. 10c 



Seeds and leaves famous for use in dill pickles Pkt. 10c 



Fresh tender stems eaten raw like celery or in salads; seeds flavor candy 

 and medicines Pkt. 10c 



Leaves and juice of flowering tops flavor cough sirups and candies 



Pkt. 10c 



Often planted near bee hives to give fine taste to honey 

 Dried flowers used to scent linens 



Pkt. 10c 

 Pkt. 10c 



Young tender leaves good in salads and to flavor soups. Makes a pretty 

 pot plant Pkt. 10c 



Leaves add distinctive seasoning to many dishes cooked and uncooked 

 (See page 40 for varieties) 



Fragrant odor and warm, pungent taste make this an acceptable sea- 

 soning for meats and soups Pkt. 10c 



Bitter herb, to be used sparingly for seasoning 



Pkt. 10c 



The yellow, thistle-like flowers picked while in full bloom are used for 

 coloring and flavoring Pkt. 10c 



Gray-leaved plant with blue flowers. A great favorite in meat and 

 poultry dressings Pkt. 10c 



Leaves and flowering tops popular in dressings, boiled with peas and 

 snap beans, used with other herbs in salads and as flavoring for many 

 meat dishes. Pkt. 10c 



Sharp, aromatic flavor good in combination with other herbs in salads, 

 sandwiches, etc. Pkt. 10c 



Next to rue, the bitterest of all herbs. Chiefly used in medicines 



Pkt. 10c 



Ferry-Morse Lawn Grass Seed for Many Uses 



Seed should be sown early in spring or in fall, at the rate of 1 pound to every 150 to 400 square feet, depend- 

 ing on variety. Make the surface fine and smooth by raking. In spring, sow the seed as early as possible, prefer- 

 ably just before a shower, as this will push the seed far enough into the ground to cover it sufficiently. In fall, 

 sow before the autumn rains, early enough so that the young grass can become established before cold weather. 



ASTORIA BENT (Agrostis capillaris var. Astoriana.) Spreads 

 from underground rootstalks. Helpful for binding light or sandy 

 soils when given special watering and rolling. 



CHEWING'S FESCUE {Festuca rubra fallax) Valuable because of 

 ability to thrive on light sandy soils and in shady locations. 



KENTUCKY BLUE GRASS (Poa pratensis). The basis of general 

 lawn grass mixtures. Permanent. Fine-leaved. Starts early in 

 spring. Forms close turf. 



PERENNIAL RYE GRASS {Loliutn perentie.) Valuable for 

 producing a green lawn quickly. Much used in mild climates. 



RED TOP (Fancy) (Agrostis alba) Generally used with Blue 

 Grass. At its best in late summer when Blue Grass is past its prime. 



ROUGH STALKED MEADOW {Poa trivialis) An excellent grass 



for shady locations. 



SEASIDE BENT {Agrostis maritima). Stoloniferous. Provides mat- 

 like, smooth, uniform turf. Much used for golf courses. 



WHITE DUTCH CLOVER. Valuable addition to other lawn 

 grasses because of quick growth and creeping habit. 



FINE MIXED LAWN GRASS. Adapted to general lawn pur- 

 poses. Superior mixture of best and cleanest grades of seed. 



EXTRA FINE MIXED. For a beautiful close turf. Each variety 

 has a different period of luxuriant growth for keeping lawn in ex- 

 cellent condition all summer. 



SHADY LAWN MIXTURE. Excellent selection of fine grasses 

 which thrive in shade of trees or buildings. 



Specially Adapted to West Coast 



EXPOSITION PARK MIXTURE. A blend of the best lawn 

 grasses carefully prepared for Southern California or similar clim- 

 atic conditions. Forms a fine, smooth, closely matted turf needing 

 only moderate watering. 



MORSE'S CALIFORNIA LAWN MIXTURE. (No white clover 

 or rye grass.) Contains only finest-leaved grasses to make a good, 

 perennially green turf. For general use. 



MORSE'S GOLDEN GATE PARK LAWN MIXTURE. Con- 

 tains most hardy and resistant grasses to endure much trampling. 

 Includes very little white clover. 



Ask Your Dealer for Prices 



46 



