F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
119 
HERBS 
More and more the development of culinary art 
calls for the use of what are known in recipes as 
the “sweet herbs.” Chervil is frequently mentioned 
in imported recipes although it is a comparatively 
unknown herb to American gardens. Parsley is a 
regular standby and every gardener has a few plants 
of it. Basil, Sweet Majoram, and the savories are 
other seasoning herbs easily grown from seed and 
ready to pick during the summer. Sage is another 
old standby seasoning, used for poultry. Thyme is 
also well known. A small patch of these herbs, 
some of which are annuals and others perennials, 
will give an ample supply for picking and drying 
for winter use. Herbs delight in a rich mellow soil. 
Sow seeds early in the spring and when seedlings 
are up a few inches thin out to proper distance, 
or transplant. To dry for winter use they should 
be cut on a dry day, just before they come into 
full blossom, tied in bunches and hung up or spread 
thinly on a floor where they can dry quickly. 
ANISE (pimpinella anisum)—An annual cultivat¬ 
ed principally for its seeds which have a fragrant, 
agreeable smell and pleasant taste; used medicin¬ 
ally for aromatic cordials, and for relief of colic and 
nausea. Leaves are sometimes used for garnishing 
and flavoring. Pkt, 5c; oz. 20c. 
BALM (melissa officinalis)—A perennial easily 
propagated by division of roots or from seed. Leaves 
have a fragrant odor similar to lemons and are 
used for making balm tea for use in fevers; also 
for making a pleasant beverage called balm wine. 
Pkt. 5c; oz. 50c. 
BASIL, Sweet—Annual. (See page 8 for descrip¬ 
tions and use.) Pkt 5c; oz. 25c. 
BORAGE (borago officinalis)—Pkt 5c; oz. 25c; 
2 oz. 40c. (See page 12.) 
CARAWAY (carum carui)—Annual. Cultivated 
for its seeds which are used in confectionery, cakes, 
etc. Leaves sometimes used in soups, for flavoring 
liquors, and for colic in children. Pkt. 5c; oz. 15c; 
2 oz. 25c. 
CHALLOTS—Resemble small onions, and 
tops are used in seasoning imparting an onion 
flavor. Lb. 30c. 
CHERVIL- 
CHIVES 
CORIANDER (coriandrum sativum)—An¬ 
nual. Cultivated for its seed which has an 
agreeable taste and is used in confectionery 
and to disguise the taste of medicine. Pkt. 
5c; oz. 15c; oz. 25c. 
DILL—Annual. Pkt. 5c; oz. 15c; 2 oz. 25c. 
See page 25. 
HERB ROOTS 
We offer strong pot grown plants of the 
following herbs which can be used the first 
season. Plants offered are grown in three or 
four-inch pots: 
Rosemary, Sage, Sweet Marjoram, Thyme— 
25c each; postpaid, 35c each. 
Tarragon—These plants we offer in strong 
clumps at 35c per clump, postpaid. 
FENNELL, Sweet—Pkt. 5c; oz. 25c; lb. 75c. 
See page 27. 
HOREHOUND (marrubium vulgare)—Perennial. 
Aromatic odor and bitter, pungent taste. Used med¬ 
icinally, especially in cough syrups. Pkt. 5c; oz. 
50c; 2 oz. 85c. 
HYSSOP (hyssopus officinalis)—Perennial. Aro¬ 
matic odor and warm pungent taste. Used as a 
stimulant, expectorant and mild tonic. Pkt. 5c; 
oz. 75c. 
LAVENDER (lavendula spica)—Pkt. 5c; oz. 50c; 
See page 30. 
MARJORAM, Sweet (ariganum marjorana)—Per¬ 
ennial. An aromatic herb for seasoning. The young 
tender tops and leaves are used green in summer 
to flavor broths, dressings, sauces, etc., and are also 
dried for winter use. Pkt. 5c; oz. 20c; 2 oz. 35c. 
PEPPERMINT—Used for flavoring but chiefly 
for distillation of the valuable essence. Pkt. 25c. 
ROSEMARY (rosmarinus officinalis)—Pkt. 5c; 
oz. 50c. See page 44. 
SAFFRON (carthamus tinctorius)—Annual. Cul¬ 
tivated for its flowers which are used principally 
for coloring, and sometimes for flavoring. Flowers 
should be picked when in full bloom. Pkt. 5c; oz. 
50c. 
SAGE (salvia officinalis)—Perennial. Pkt. 5c; 
oz. 30c; 2 oz. 50c. See page 44. 
SAVORY, Summer (satureia hortensis)—Annual. 
Dried stems, leaves and flowers are used extensive¬ 
ly for seasoning, especially in dressings and soups. 
Pkt. 5c; oz. 20c; 2 oz. 35c. 
TARRAGON—Perennial. For flavoring vinegar. 
We offer the plants only of this. See Herb Roots. 
THYME (thymus vulgaris)—Perennial. Aromatic 
herb, used principally for seasoning. Leaves are 
sometimes used to make a tea for the purpose of 
relieving a nervous headache. Pkt. 5c; oz. 50c. 
WORMWOOD—Perennial. Plant of fragrant and 
spicy odor, but with intensely bitter taste. Leaves 
are used as a tonic, vermifuge and as a dressing 
for fresh bruises. Pkt. 5c; oz. 75c. 
THYME 
SWEET MARJORAM 
