32 • 
ANDREW R. KENNEDY, INC., 224 WEST 34TH STREET, NEW YORK 
SWEET, POT AND MEDICINAL 
HERBS 
The soil should be carefully prepared and well 
cultivated, the young plants are delicate and eas¬ 
ily choked by weeds. Sow as early as the ground 
can be made ready, in drills 15 inches apart, tak¬ 
ing pains that the soil is fine and pressed firmly 
over the seed. Sow in April and set out the plants 
in June. 
Anise (Pimpinella anisum). An annual herb cul¬ 
tivated principally for its seeds which have a 
fragrant, agreeable smell and a pleasant taste. 
The leaves are sometimes used for garnishing 
and flavoring. Pkt. 10c., oz. 30c. 
Balm (Melissa officinalis). A perennial. The 
leaves have a fragrant odor similar to lemons 
and are used for making balm tea for use in 
fevers. Pkt. 10c., oz,. 75c. 
Basil, Sweet (Ocimum basilicum). A hardy, aro¬ 
matic annual. The seeds and stems have a 
strong flavor and are used in soups and sauces. 
Pkt. 10c., oz. 35c. 
Borage (Borago officinalis). A hardy annual used 
as a pot herb and for bee pasturage. The 
bruised leaves immersed in water give it an 
agreeable flavor and are sometimes used in 
salads to give a cucumber-like taste. Pkt. 10c., 
oz. 35c. 
Catnip. Used for seasoning and medicinal pur¬ 
poses. Pkt. 15c., oz. 50c. 
Chives. Used in place of onions in soups and sal¬ 
ads. Pkt. 20c., oz. $1.00. 
Caraway (Cream carvi). A well-known herb, cul¬ 
tivated for its seeds, which are used in confec¬ 
tionery, cakes, etc. The leaves are sometimes 
used in soups. Pkt. 10c., oz. 25c. 
Coriander (Coriandrum sativum). A hardy an¬ 
nual cultivated for its seed which has an agree¬ 
able taste and is used in confectionery. Pkt. 
10c., oz. 20c. 
Dill (Anethum graveolens). An annual of aro¬ 
matic odor and warm, pungent taste. Its seeds 
are used for seasoning. It possesses medicinal 
properties but its largest use is for making Dill 
pickles. Pkt. 10c., oz. 20c. 
Fennel, Sweet (Folniculum officinale). A hardy 
perennial. The seeds of this aromatic herb have 
a pleasant taste, and are sometimes used in 
confectionery. The young shoots are sometimes 
eaten raw and are used in salads, soups and 
fish sauces. Pkt. 10c., oz. 25c. 
Fennel (Sicilian). Thick leaf stems which when 
blanched are used with salads or boiled and used 
as vegetable. Pkt. 10c., oz. 30c. 
Hoarhound (Marrubium vulgare). A perennial 
herb with an aromatic odor <md a bitter, pun¬ 
gent taste. Will thrive in any soil but is 
stronger if grown on light, poor land. Pkt. 10c., 
oz. 40c. 
Hyssop (Hyssopus officinalis). A hardy peren¬ 
nial with an aromatic odor and a warm, pungent 
taste. The flowering summits and leaves are 
the parts used. It does best on dry, sandy soil. 
Pkt. 10c., oz. 40c. 
Lavender (Lavandula spica). A hardy perennial, 
growing about 2 feet high. It should be pickled 
before it becomes dry and hard, and dried 
quickly. Pkt. 10c., oz. 50c. 
Marjoram Sweet (Origanum magjorana). An aro¬ 
matic 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 used. Pkt. 10c., oz. 50c. 
Rosemary (Rosmarinus officinalis). A hardy per¬ 
ennial, with fragrant odor. The leaves are 
used for flavoring meats and soups. Pkt. 10c., 
oz. 60c. 
Sage (Salvia officinalis). One of the most exten¬ 
sively used herbs for seasoning. Hardy peren¬ 
nial, about 15 to 18 inches high. Cut the leaves 
and tender shoots just as the plant is coming 
into flavor and dry quickly in the shade. The 
plants will survive the Winter and may be 
divided. Pkt. 10c., oz. 50c. 
Savory, Summer (Satureia hortensis). A hardy 
aromatic annual, 12 to 15 inches high, the dried 
stems, leaves and flowers of which are exten¬ 
sively used for seasoning, especially in dress¬ 
ings and soups. Pkt. 10c., oz. 35c. 
Tarragon. Used for seasoning. Pkt. 25c., oz. 
$3.00. 
Thyme (Thymus vulgaris). An aromatic peren¬ 
nial herb, 8 to 10 inches high, used principally 
for seasoning. Sow as early as the ground will 
permit. Pkt. 10c., oz. $1.50. 
Wormwood (Artemisia absinthium). A perennial 
plant of fragrant and spicy odor, but with in¬ 
tensely bitter taste. A dry, poor soil is best 
adapted to bring out the peculiar virtues of this 
plant. Pkt. 10c., oz. 50c. 
HERB PLANTS 
The plants offered below are all strong roots and 
will make an abundant growth the first season: 
Balm 
Chives 
Hyssop 
Marjoram 
Rosemary 
Sage 
Savory 
Thyme 
Chamomile 
Hoarhound 
Lavender 
Mint 
Rue 
Spearmint 
Tansy 
Wormwood 
Doz. $4.00, 100 $30.00. 
PLANTS, VEGETABLE 
Asparagus. See page 9. 
Cabbage. Early and late. Ready April 1st. 
Cauliflower. Ready in April. 
Celery. Early and late. Ready in May. 
Celeriac. Ready in May. 
Egg Plant. Potgrown. Ready in May. 
Lettuce. Head, Curled and Romaine. Ready in 
April. 
Parsley. Ready in April. 
Peppers. Potgrown. Ready in May. 
Rhubarb. See page 28. 
Tomato. Flatgrown and Potgrown. Ready May 
1st. 
Tomato. Plum Varieties, Potgrown. Ready in 
May. 
Mint. Potgrown. Ready in May. ■ 
Tarragon. Potgrown. Ready in May. 
Sold by doz., 100 or 1,000 
