54 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
Rosemary 
A hardy perennial, 
with fragrant odor 
and a warm bitter 
taste. The leaves are 
used for flavoring 
meats and soups, 
and for medical 
drinks. Pkt. 5c; oz. 
50c. 
ROSEMARY 
PLANTS — 25c 
each; postpaid, 35c 
each. 
ROSEMARY 
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 14 for descrip¬ 
tions and use.) Pkt 5c; oz. 25c. 
BORAGE (borago officinalis)—Pkt 5c; oz. 25c; 
2 oz. 40c. (See page 15.) 
HERBS 
FENNELL, Sweet—Pkt. 5c; oz. 25c; J4 lb. 75c. 
(See page 32.) 
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 35.) 
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. 
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—One of the most extensively used herbs 
for seasoning. Hardy perennial plant lasting for 
years when well established. Pkt. 10c; oz. 30c. 
SAGE PLANTS—25c each; postpaid 35c each. 
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. 
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. 
CHERVIL—Pkt. 5c; oz. 25c. (See page 24.) 
CHIVES—Pkt. 5c; oz - 25c. (See page 26.) 
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 30.) 
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. 
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. 
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. 
THYME 
SWEET MARJORAM 
