PRICE LIST, SPRINC, 1936 
113 
LIST OF HERBS — continued Three Per 10 Per 100 
*Borage—Borago officinalis . 
Flowers used in cordials and salads. 
.60 
1.50 
12.00 
*Bush Basil—Oeimum minimum . 
.90 
2.40 
Calamint—Calamintha alpina . 
Fragrant mat-like plants used for 
ground covers in sunny spots. 
.75 
2.00 
15.00 
Camomile—Anthemis nobilis . 
A soothing tea made from the dried 
flowers. 
.60 
1.50 
12.00 
*Caraway—Carum carvi . 
Seeds used in breads, pastries and li¬ 
queurs. 
.60 
1.50 
Catnip—Nepeta cataria . 
An invigorating tea made of the dried 
leaves. 
Checkerberry — Gaultheria procum- 
.60 
1.50 
12.00 
bens . 
Wintergreen-flavored leaves brewed a 
tea during the Revolution ; the red 
fruits are tasty. 
.75 
2.00 
15.00 
*Chervil—Anthriscus cerefolium . 
.60 
1.50 
Chive—Allium schoenoprasum . 
Finely chopped leaves give a delicate 
onion flavor to cookery. 
.60 
1.50 
12.00 
Citron Thyme—Thymus citriodorus.. 
Lemon.scented. 
.75 
2.00 
15.00 
Clove Pink—Dianthus earyophyllus 
Flowers have been used to flavor 
wines and vinegar. 
.60 
1.50 
12.00 
Common Balm—Melissa officinalis .. 
Lemon-scented leaves flavor teas and 
liqueurs. 
.75 
2.00 
15.00 
Common Clary—Salvia sclarea . 
The leaves flavor wines and omelettes. 
.90 
2.40 
18.00 
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, grav 
ies and dressings while fresh leaves 
are used in salads. 
Common Wormwood—Artemisia ab- 
.75 
2.00 
15.00 
sinthium . 
Leaves flavor medicines and the li¬ 
queur, absinthe. 
Common Yarrow—Achillea millefoli* 
.60 
1.50 
um . 
Aromatic fern-like foliage. Found in 
Medieval herb gardens. 
.60 
1.50 
12.00 
* Coriander—Coriandrum sativum. 
Seeds are used in candies and cordials. 
.60 
1.50 
Costmary—Chrysanthemum balsamita 
The dried leaves of “Bibleleaf” make 
a tea. 
1.05 
3.00 
Cowslip—Primula veris . 
Leaves and flowers flavor wines. 
.75 
2.00 
15.00 
Creeping Mint—Mentha requieni .... 
Prostrate, aromatic, tiny-leaved mint. 
Crimson Thyme—Thymus s. coccin- 
.90 
2.40 
eum . 
Dense, fragrant mats for carpeting. 
.75 
2.00 
15.00 
Curly Mint—Mentha Crispa . 
1.05 
3.00 
12.00 
* Dill—Anethum graveolens . 
Seeds flavor “dill pickles”. Leaves 
flavor fish sauces. 
.60 
1.50 
Erect Thyme—Thymus erectus . 
1.50 
4.00 
