AROMATIC, MEDICINAL AND POT HERBS 
Anise. A hardy annual. The seed especially being used for 
seasoning food, also for flavoring liquors and for medicinal 
purposes. Grows about two feet tall. Sow the seed where the 
plants are to stand. Pkt. 5c; oz. 10c; M It). 25c; lb. 85c. 
Balm. A perennial herb used for seasoning, especially in liquors. 
Has a lemon-like flavor. Thrives in any warm location, and is 
easy to grow. Plant grows 1 to 2 feet high. Pkt. 5c; oz. 25c; 
U lb. 75c. 
Basil, Sweet. A hardy annual, the leaves of which have a clove- 
like flavor. Used for seasoning soups, meats, and salads. Of 
the easiest culture; seed can be sown as earlv as the weather 
permits. Pkt. 5c; oz. 15c; M lb. 40c; lb. $1.50. 
Borage. The leaves are used for flavoring and the flowers furnish 
bee pasture. Pkt. 5c; oz. 10c; M lb. 30c; lb. $1.00. 
Caraway. A biennial herb, grown for its seeds, which are used for 
flavoring breads, cakes and cheese; also occasionally for the 
young shoots and leaves, which are eaten. Grows two feet high. 
Is of easy culture. Sow the seed in the spring for seed crop the 
following year. Pkt. 5c; oz. 10c; J| lb. 25c; lb. 75c. 
Catnip. Practically a wild plant. Is a hardy perennial, the leaves 
of which are used for medicinal purposes. Pkt. 5c; oz. 40c; M 
lb. $1.25; lb. $4.00. 
Coriander. An easily grown herb, the seeds of which are used for 
flavoring pastry, confectionery and liquors. Grows two to three 
feet high. Pkt. 5c; U lb. 15c; lb. 45c. 
Dill. An annual herb, the seeds of which are used for seasoning. 
The foliage is also used for flavoring as well as for medicinal 
purposes. Grows two to three feet high. Its largest use is 
pickling cucumbers in what is known as "Dill Pickles." Pkt. 
5c; oz. 10c; U lb. 20c; lb. 60c. 
Fennel, Sweet. A hardy perennial, the leaves of which are used in 
soups, garnishes, and salads. The seed should be sown early 
and plants thinned to six or eight plants to foot of row. Pkt. 
5c; oz. 10c; M lb. 30c; lb. $1.00. 
Horehound. A hardy perennial shrub, one to three feet high, with 
whitish, hairy leaves, which are used in confectionery, and in 
medicines for coughs and colds. Pkt. 5c; oz. 20c; J| lb. 60c. 
,. A hardy perennial shrub, growing eighteen inches high. 
Used for medicinal purposes, both green and dried. Pkt. 5c: 
oz. 20c; % lb. 60c. 
Lavender. A hardy perennial, growing two feet high and forming 
a bush about four feet in diameter. Used as a garden plant on 
account of its fragrant blossoms and foliage. Its long, fragrant 
stems are frequently used for fancy work when dried. Pkt. 5c; 
oz. 15c; M lb. 40c; lb. $1.25. 
Sweet Marjoram. A half-hardy perennial, the leaves of which are 
used both green and dried for flavoring or seasoning. Pkt. 5c; 
oz. 15c; M lb. 40c; lb. $1.25. 
Rosemary. A hardy perennial shrub, the leaves of which are used 
for seasoning and medicinal purposes. Oil of rosemary is distilled 
from the leaves. Pkt. 5c; oz. 35c; M lb. $1.00. 
Hue. A hardy perennial, thriving on poor soil. Has a peculiar 
smell; leaves are bitter. Is used as a stimulant, but should be 
used with caution, since its use sometimes results in injury. 
Pkt. 5c; oz. 15c; Mlb. 40c. 
Sage. A hardy perennial shrub, with whitish-green, oval, and very 
much wrinkled leaves, which have a pleasant smell and which are 
used for seasoning. It is easily grown ami the seed can be sown 
almost any time. Its fragrant, purplish flowers are especially 
attractive to bees, and the finest white honey has its source in 
sage blossoms. Pkt. 5c; oz. 25c; M lb. 60c; lb. $1.75. 
Summer Savory. A hardy annual, the stems and leaves of which 
are used for flavoring dressings and soups. Pkt. 5c; oz. 10c; 
M lb. 30c. 
Winter Savory. A hardy perennial, the leaves of which are used 
for seasoning. Pkt. 5c; oz. 20c; M lb. 60c. 
Tansy. A very easily grown perennial plant, growing abont three 
feet high. Its leaves are used for medicinal purposes, especially 
for dropsy and kindred disorders. Pkt. 5c; oz. 30c; Mlb. $1.00. 
Tarragon. The leaves are used for seasoning. The plants con- 
tinue to bear leaves for a long period. Pkt. 10c. 
Thyme. A low-growing, half-shrubby perennial, with fragrant 
leaves, having a, mint-like oclm\ which an used for season in ir. 
Pkt. 5c; oz. 25c; )-i lb. 75c; lb. $2.50. 
Wrrmwood. A hardy perennial, growing about four feet high. 
The leaves, which are greatly divided, have a strong, bitter 
flavor. They are gathered in the summer and dried, and are 
largely used in medicines for tonic:-; and applications. Also used 
in liquors, especially absinthe, Pkt. 5c; oz. 20c; U lb. 60c. 
VEGETABLE PLANTS AND ROOTS 
We carry the following plants in the 
wilting or being damaged in transit. 
shown and pack them 
Doz. $2.00. Too heavy to 
Roots. 2 years old. January to April. Doz. 20c 
(postpaid 25c doz.); 100 $1.00; special price per 1,000. 
Cabbage Plants. November to June. Doz. 15c; 100 85c: doz. 
20c, postpaid. 
Cauliflower Plants. November to June. Doz. 20c; 100 $1.00; 
doz. 25c, postpaid. 
Celery Plants. March to May. Doz. 20c; 100 $1.20; doz. 25c, 
postpaid. 
Egg Plant. April to May 15th. Doz. 25c; doz. 30c, postpaid. 
Garlic. November to May. 25c per lb. 
Horse Radish Roots. January to May. Doz. 50c; doz. 55c, post- 
paid. Extra large roots, 15c each, or $1.00 per 10. 
very 
refully for shipping. The purchaser takes the risk of th 
Pepper, Large Bell. April to May. Doz. 25c; 100 $1.50; doz. 
30c, postpaid. 
Pepper, Cayenne. April to May. Doz. 25c; 100 $1.50; doz. 30c, 
postpaid. 
Rhubarb Roots. December to May. Each 15c; doz. $1.50; doz. 
$1.75, postpaid. 
Rhubarb Roots, Crimson Winter. Each 25c ; 5 for $1.00, post- 
age additional 15c each root. 
Sweet Potatoes. April 15th to June. Doz. 20c; 100 $1.00; doz. 
25c, postpaid. 
Tomato, Extra Early Plants. April. Doz. 25c. 
Tomato, Stone, etc. April to June, Doz. 20c; 100 $1.25; doz. 
25c, postpaid. 
Herbs, Chives, Sweet Marjoram, Sage, Savory, Thyme, Tarra- 
gon. Two plants of any kind or assorted for 25c; postpaid, 30c. 
SEASONS TO PLANT 
Variety When to Sow 
Artichoke January to March.— Plant Roots 
Asparagus February to April. 
Beans, Broad January to May. 
Beans, Bush Lima May. 
Beans, Pole Lima , April to May. 
Beans, Wax April to August. 
Beans, Pole April to August. 
Beets All Year Round. 
Broccoli January to April. 
Brussels Sprouts January to April. — July to October. 
Cabbage January to April. — July to October. 
Carrot All Year Round. 
Cauliflower July to January. 
Celery September to January. 
Corn April 15th to July. 
Corn Salad March to May. — August to October. 
Cucumber April 15th to June. 
Egg Plant February to April. 
Endive July to October. 
Kale January to April. — July to October. 
Kohl Rabi January to May. — July to October. 
Lettuce All Year Round. 
IN CENTRAL CALIFORNIA 
Variety When to Sow 
Muskmelon April to June. 
Watermelon April to May. 
Mustard February to May. 
Okra April to June. 
Onion .December to February. 
Parsley All Year Round. 
Parsnip July to October. — January to May. 
Peas All Year Round. 
Pepper February to March. 
Pumpkin April to June. 
Radish All Year Round. 
Rhubarb February to May. 
Rhubarb Roots January to April. 
Salsify February to May. 
Spinach August to February. 
Squash April to June. 
Tomato February to May. 
Turnip August to April. 
Vegetable Marrow April to June. 
Of the above all are planted out of doors except Egg Plant, Peppers 
and Tomatoes, which should be started earlv in frames or in the house 
and transplanted out of doors about the first of May. 
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