23 
PORTLAND SEED COMPANY 
CORN SALAD 
FETTICUS or LAMB’S LETTUCE. Used a great deal in 
winter and spring as a substitute for lettuce, or some¬ 
times cooked like spinach. Sow in drills 1 foot apart in 
the spring or fall of the year. 
Pkt. 5c; oz. 15c; *4 lb. 40c. 
CRESS 
TRUE WATER CRESS. A very distinct variety of cress 
with tasty, small, oval leaves. Grown easily in shallow 
ponds or along the edges of shallow streams. Excellent 
for all kinds of salad. Pkt. 5c; oz. 45c; l / 4 lb. $1.50. 
CURLED or PEPPER GRASS. Its leaves have a very 
pleasant pungency, which gives it the common name 
“Pepper Grass.” The spicy foliage is frilled or curled 
making it very attractive for salad trimmings. Sow 
thickly in drills. Pkt. 5c; oz. 15c; >4 lb. 45c. 
ENDIVE 
CULTURE 
Similar to lettuce. Outer leaves should be tied over the 
head to bleach. Pkt. 5c; oz. 10c; >4 lb. 35c postpaid. 
BROAD LEAVED BATAVIAN (Escarolle). Has broad, 
thick leaves which form a large, loose head. 
WHITE CURLED. A beautiful variety with curled leaves. 
For early use. 
GREEN CURLED. For fall and winter. 
FENNEL 
FLORENCE FENNEL. An Italian vegetable with thick 
leaf stem. Served boiled or sliced, also cooked in soups. 
Easily grown. Pkt. 10c; oz. 25c postpaid. 
EGG PLANT 
Pkt. 5c; oz. 60c; x / 4 lb- $1-75, postpaid. 
BLACK BEAUTY. Extra early, quick growing, vigorous 
variety, uniform size. Color deep, blackish purple. 
Excellent for market. 
NEW YORK IMPROVED LARGE PURPLE. Leading 
market variety. Not quite as early as Black Beauty. 
Large and productive. 
GARLIC 
A profitable crop, when the soil is right. Plant in 
October. Write for cultural instructions and quantity 
prices. Lb. 30c postpaid. 
HERB SEEDS—For Planting 
ANISE. Used as a cordial and for garnishing and flavor¬ 
ing. Seeds have an agreeable aromatic taste. 
Pkt. 10c; oz. 35c. 
BALM. Leaves are fragrant and are used as a tea for 
fevers. Pkt. 10c; oz. 50c postpaid. 
BASIL (Sweet). The leaves are used for flavoring soups, 
stews and highly seasoned dishes. Pkt. 10c; oz. 50c. 
FENNEL (Sweet). The boiled leaves are used in sauces. 
Pkt. 10c; oz. 30c. 
HOREHOUND. Leaves used for seasoning. 
Pkt. 10c; oz. 75c. 
HYSSOP. Used as a stimulant and a mild tonic. 
Pkt. 10c; oz. 75c. 
BORAGE. The leaves are used for flavoring and the flowers 
furnish bee pasture. Pkt. 10c; oz. 50c. 
CARAWAY. Grown for the seeds, which are used exten¬ 
sively for flavoring of bread, pastry, etc. 
Pkt. 10c; oz. 25c. 
CATNIP or CATMINT. The leaves are used for seasoning. 
It also makes an excellent bee pasture. 
Pkt. 10c; oz. $1.00. 
CORIANDER. The seeds are used in the manufacture of 
liquors and confectionery. Pkt. 10c; oz. 25c. 
DILL SEED. For planting. 
Pkt. 10c; oz. 20c; l / 4 lb. 50c postpaid. 
MARJORAM (Sweet). The leaves and the ends of the 
shoots are esteemed for seasoning in summer and are 
also dried for winter use. Pkt. 10c; oz. 75c. 
ROSEMARY. The aromatic leaves are used for seasoning. 
Pkt. 10c; oz. $1.00. 
RUE. For medicinal purposes. Pkt. 10c; oz. 50c. 
SAGE. The most extensively used of all herbs as a season¬ 
ing for dressing. Pkt. 10c; oz. 75c. 
SUMMER SAVORY. A hardy annual. The dried stems, 
leaves and flowers are extensively used for flavoring, 
particularly in dressings and soups. Pkt. 10c; oz. 75c. 
THYME. Used for seasoning. Pkt. 10c; oz. $1.00. 
WORMWOOD. Used medicinally and is beneficial for poul¬ 
try. Pkt. 10c; oz. 50c. 
TRUE LAVENDER. Used chiefly in the manufacture of 
perfumery. Pkt. 10c; oz. 75c. 
HERB SEEDS 
For Flavoring and Pickling 
ANISE. For flavoring. <4 lb. 15c; lb. 30c postpaid. 
CARAWAY. For flavoring. Oz. 10c; V4 lb. 20c postpaid. 
CELERY. For flavoring. Pkt. 10c; *4 lb. 15c; 1 lb. 30c 
postpaid. 
MUSTARD. For flavoring. Lb. 20c postpaid. 
PARSLEY. For flavoring. *4 lb. 10c; 1 lb. 35c postpaid. 
POPPY. For flavoring. l / 4 lb. 10c; 1 lb. 35c postpaid. 
for Early, Crisp Vegetables 
KALE or BORECOLE 
This plant is widely grown for greens. Most varieties 
have heavy, densely curled foliage of tasty greens, and the 
dwarf variety is desirable for ornamental garden use. The 
culture is practically the same as that of late cabbage, but 
as the plants will withstand several degrees of frost they 
can grow late into the fall. They are more tasty after 
the first light frost. 
EMERALD ISLE. Grows to medium height and is exceed¬ 
ingly hardy. Best for greens because of their very fine 
flavor. Produces new shoots as fast as leaves are used. 
The leaves are closely curled. 
TALL GREEN CURLED SCOTCH. This variety grows 
about 2 feet high and has splendid dark green, curled 
and wrinkled leaves. It is very hardy and vigorous 
grower. Improved greatly after first slight frost. 
DWARF GREEN CURLED. Exceptionally fine for orna¬ 
mental garden use, also good for greens. The leaves are 
beautifully curled and a brilliant green. 
COW KALE or THOUSAND HEADED. The most val¬ 
uable green feed for Pacific Coast dairymen. It is grown 
the same as stock cabbage. 
KOHL-RABI SEED 
A very delicious vegetable when cooked like cabbage. 
The culture of this vegetable is the same as that of cabbage. 
EARLY WHITE VIENNA. This is the best table variety 
and matures very early. If used for table it is the tastiest 
when the bulbs are 2 inches in diameter. The bulbs are 
light green with white flesh of excellent quality. 
EARLY PURPLE VIENNA. Standard early sort. The 
plants are small, with dark green leaves spotted with 
purple. The exterior is purple, but flesh is white. 
