Herbs for Flavor and Fragrance 



Common Name 



Botanical Name 



See "Key 

 to Sym- 

 bols" 



Ht. 



Suggest ions — Prices 



Anise 



Pimpinella anisum 



h-A 



14 in. 



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



Balm 



yielissa officinalis 



h-P 



11^ ft 



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

 drinks Crop failed 



Basil, Sweet 



Ocimum basiliaim 



h-A 



1 ft. 



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

 cheese dishes and soups Pkt. 10c 



Borage 



Borage officinalis 



h-A 



12-18 in. 



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



Caraway 



Carum carui 



h-B 



1 to 2 ft. 



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



Pkt. 10c 



Chervil 



Anthriscus cerefolium 



h-A 



10 in. 



Leaves used like parsley for flavoring and garnishing Crop failed 



Chives [See page 35) 











Coriander 



Coriandrum sativum 



h-A 



ft- 



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



Dill, Mammoth 



Anethum graveolens 



h-A 



2 to 3 ft. 



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



Fennel, Sweet 



Foeniculum officinale 



h-B 



2 to 4 ft. 



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

 and medicines Pkt. 10c 



Horehound 



Harrubium vulgare 



n-tr 



1 to 3 tt. 



Leaves and juice of flowering tops flavor cough sirups and candies 



Pkt. 10c 



H y ssop 



Ff yssopus officinalis 



h P 

 h-P 



1 1/< ft 

 1/2 It. 



Often planted near bee hives to give fine taste to honey Crop failed 



Lavender 



Lavandula spica 



h-P 



2 ft. 



Dried flowers used to scent linens . Crop failed 



Marjoram, Sweet 



Origanum marjorana 



t-P 



used as 

 annual 



2 ft. 



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

 pot plant Pkt. 10c 



Parsley 



Petrosalinum sativum 



h-B 



10 in. 



Leaves add distinctive seasoning to many dishes cooked and uncooked 

 (See page 40 for varieties) 



Rosemary 



Rosmari7ius officinalis 



t-P 

 used as 

 annual 



2 to 4 ft. 



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

 soning for meats and soups Crop failed 



Rue 



Ruta graveolens 



h-P 



16 in. to 

 2 ft. 



1 to 3 ft. 



Bitter herb, to be used sparingly for seasoning Crop failed 



Saffron 



Carthamus tinctorius 



h-A 



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

 coloring and flavoring Pkt. 10c 



Sage, Broad Leaf 



Salvia officinalis 



h-P 



14 to 16 



in. 



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

 poultry dressings Pkt. 10c 



Savory, Summer 



Sartureia hortensis 



n-A 



8 to 10 



in. 



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 



Thyme 



Thymus vulgaris 



h-P 



8 to 10 



in. 



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

 sandwiches, etc. Crop failed 



Wormwood 



Artemisia absinthium 



h-P 



3 to 5 ft. 



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



Pkt. 10c 



Ferry's 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 {Lolium perenne.) 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 maritimd) . Stolonit'erous. 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 



MORSE'S CALIFORNIA LAWN MIXTURE. (No white clover 

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

 perennially green tun. 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 



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