Herbs for Flavor and Fragrance 



Common Name 



Botanical Name 



See "Key 

 to Sym- 

 bols' • 



Ht. 



Anise 



Pimpinella anisum 



h-A 



14 in. 



Balm 



Melissa officinalis 



h-P 



IH ft. 



Basil, Sweet 



Ocimum basilicum 



h-A 



1 ft. 



Borage 



Borage officinalis 



h-A 



12-18 in. 



Caraway 



Carum cartii 



h-B 



1 to 2 ft. 



ChervU 



Anthriscus cerefolium 



h-A 



10 in. 



Chives (See page 31) 









Coriander 



Cor ia n dr u in sa t ivii m 



h-A 



2H ft. 



Dill, Mammoth 



Anethum graveolens 



h-A 



2 to 3 ft. 



Fennel, Sweet 



Foeniciiliim officinale 



h-B 



2 to 4 ft. 



Horehound 



Marnibium vulgar e 



h-P 



1 to 3 ft. 



Hyssop 



Hyssopus officinalis 



h-P 



13^ ft. 



Lavender 



Lavandula spica 



h-P 



2 ft. 



Marjoram, Sweet 



Origanum marjorana 



t-P 

 used as 

 annual 



2 ft. 



Parsley 



Pelrosalinum sativum 



h-B 



10 in. 



Rosemary 



Rosmarinus officinalis 



t-P 

 used as 

 annual 



2 to 4 ft. 



Rue 



Ruta graveolens 



h-P 



16 in. to 



2 ft. 



Saffron 



Carthamus tinctorius 



h-A 



1 to 3 ft. 



Sage, Broad Leaf 



Salvia officinalis 



h-P 



14 to 16 



in. 



Savory, Summer 



Sartureia horlensis 



h-A 



8 to 10 in. 



Thyme 



Thymus vulgaris 



h-P 



8 to 10 in. 



Wormwood 



Artemisia absinthium 



h-P 



3 to 5 ft. 



Suggestions — Prices 



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 parsley for flavoring and garnishing 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 



Pkt. 10c 



Pkt. 10c 



Often planted near bee hives to give fine taste to honey 



Dried flowers used to scent linens 



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'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. Lb. $1.50 



CHEWING'S FESCLTE (Festuca rubra fallax) Valuable because of 

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



Lb. $1.00 



KENTUCKY BLUE GR.\SS (Poa pratensis). The basis of general 

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

 spring. Forms close turf. . Lb. 50c 



PERENTvJIAL RYE GR.\SS (Lolium perenne.) Valuable for 

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



Lb. 40c 



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

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

 prime. Lb. 50c 



ROUGH STALKED MEADOW {Poa trivialis) An excellent grass 

 for shady locations. Lb. $1.50 



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

 like, smooth, uniform turf. Much used for golf courses. Lb. $1.50 



WHITE DUTCH CLOVER. \'aluable addition to other lawn 

 grasses because of quick growth and creeping habit. Lb. $1.50 



FINE MIXED LAWN GRASS. Adapted to general lawn pur- 

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



Carton 25c; lb. 50c 



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. Lb. 60c 



SHADY LAWN MIXTURE. Excellent selection of fine grasses 

 which thrive in shade of trees or buildings. Lb. $1.00 



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. Lb. 60c 



MORSE'S GOLDEN GATE PARK LAWN MIXTURE. Con- 

 tains most hardy and resistant grasses to endure much trampling. 

 Includes very little white clover. Carton 25c; lb. 50c 



Postpaid in U. S. A. Write for prices on larger quantities. 



46 



