iAy State Nurseries 
IN COR-POR.ATED 
DECORATIVE PLANTS 
HERBS 
Herbs 
Before the days of bottled extracts, flavors, and perfumes, our ancestors used Herbs for flavor¬ 
ing foods and beverages, to scent the clothes-press, and for medicinal purposes. 
Great-grandmother had her garden of Herbs and knew how to use them. Hand in hand with the 
growth of the chemical industries, the knowledge and use of Herbs has become almost a lost art— 
and with it a corresponding loss in the keener enjoyments of living. Without flavors and perfumes, 
two out of our five senses are being cheated. 
In recent years this loss has become recognized and as a result old books have been brought to 
light and new ones written to enable us all to recover those lost enjoyments. Today, as never before, 
or at least in several generations, information on this homely but satisfying subject is being sought 
and put to work. Most keen gardeners are developing their own Herb-gardens. To meet this situa¬ 
tion, we have increased our always considerable list of Herbs—and are still adding to it season by 
season. 
We present herewith a list of Herbs and a brief exposition of their uses. To incorporate an Herb- 
garden into the home landscape is no job at all. Treat its placing in the same manner as a flower 
garden—for that is what it is—a double-duty flower garden for sight, taste, and perfume. 
Plant material grown especially for use in Herb-gardens, not only for 
their fragrance and sentiment, but also for seasoning. *Annual Herbs 
ALPINE SAVORY. See Calamint. 
AMERICAN BURNET (Sanguisorba Three Per 10 
canadensis). The leaves are used for 
seasoning.$0 90 $2 40 
AMERICAN PENNYROYAL (Mentha 
pulegium). Leaves used medicinally 
and in seasoning. 75 2 00 
ANISE (Pimpinella anisum). The seeds 
flavor pastries and confections while 
the leaves may be used in salads. 60 1 50 
APPLE MINT (Mentha rotundifolia). 
The leaves are used to flavor drinks. . 1 05 2 70 
BEACH WORMWOOD (Artemisia 
stelleriana). Spreading, gray-foliaged 
plant useful for wide edgings. 60 1 50 
BEEBALM (Monarda didyma). The 
fragrant seeds scent a potpourri. 90 2 40 
BLACK SNAKEROOT (Cimicifuga 
racemosa). The root of this plant was 
used by the Indians to cure snake¬ 
bites . 75 2 00 
CITRON THYME (Thymus citriodorus). Three Per 10 
Lemon-scented.SO 75 S2 00 
CLOVE PINK (Dianthus caryophyllus). 
Flowers have been used to flavor 
wines and vinegar. 60 1 50 
COMMON BALM (Melissa officinalis). 
Lemon-scented leaves flavor teas and 
liqueurs. 75 2 00 
COMMON CLARY (Salvia sclarea). 
The leaves are fine for flavoring wines 
and omelettes. 90 2 40 
COMMON HOP (Humulus lupulus). 
Flowers are the “hops” used in mak¬ 
ing beer. 1 05 3 00 
COMMON THYME (Thymus vulgaris). 
Dried leaves season meat dishes, 
gravies, and dressings, while fresh 
leaves are used in salads. 75 2 00 
COMMON WORMWOOD (Artemisia 
absinthium). Leaves flavor medicines 
and the liqueur, absinthe. 60 1 50 
^BORAGE (Borago officinalis). Flowers 
used in cordials and salads. 60 1 50 
CALAMINT (Calamintha alpina). Fra¬ 
grant, mat-like plants used for ground- 
covers in sunny spots. 75 2 00 
CAMOMILE (Anthemis nobilis). A 
soothing tea is made from the dried 
flowers. 60 1 50 
*CARAWAY (Carumcarvi ). Seeds are 
used in breads, pastries, liqueurs .... 60 
CATNIP (Nepeta cataria). An invigor¬ 
ating tea is made of the dried leaves. . 60 
CHECKERBERRY (Gaultheria pro- 
cumbens). Wintergreen - flavored 
leaves brewed a tea during the 
Revolution, and the red fruits are 
tasty. 75 
1 50 
1 50 
2 00 
COMMON YARROW (Achillea mille¬ 
folium). Aromatic, fern-like foliage. 
Found in medieval herb-gardens. 60 1 50 
^CORIANDER (Coriandrum sativum). 
The seeds are used in candies and 
cordials. 60 1 50 
COSTMARY (Chrysanthemum balsam- 
ita). The dried leaves of “Bible-Ieaf” 
make a tea. 1 05 3 00 
COWSLIP (Primula veris). Leaves and 
flowers flavor wines. 75 2 00 
CREEPING MINT (Mentha requieni). 
This is the prostrate, aromatic, tiny- 
leaved Mint. 90 2 40 
CRIMSON THYME (Thymus serpyllum 
coccineum). Dense, fragrant mats 
for carpeting. 75 2 00 
CHIVE (Allium schoenoprasum). Finely 
chopped leaves give a delicate onion 
flavor to cookery. 60 
1 50 
*DILL (Anethum graveolens). Seeds 
flavor “dill pickles.” Leaves flavor 
fish-sauces. 
60 
1 50 
90 
