'DECORATIVE ^PLANTS . HERBS 
FALSE CAMOMILE (Matricaria nana, Three Per 10 
made from the dried leaves.$0 90 
$2 40 
FENNEL (Foeniculum vulgare). Seeds 
are used to flavor fish-sauces and the 
liqueur, L’Ainsette. 
60 
1 
50 
FLEUR-DE-LIS (Iris florentina). Root 
supplies the fragrant orris-root of 
perfumes and powders. 
75 
2 
00 
GARDEN HELIOTROPE (Valeriana 
officinalis). Fragrant plant of medieval 
herb-gardens. 
75 
2 
00 
GARDEN SAGE (Salvia officinalis). 
Dried leaves season meats, dressings, 
and cheese. 
75 
2 
00 
GAS PLANT (Dictamnus albus). 
Lemon-scented leaves and stems. 
1 05 
2 
70 
GERMANDER (Teucrium chamaedrys). 
Enclose the herb-garden with a dwarf, 
clipped hedge of this shiny-leaved herb 
where Box proves unsuccessful. 
2J^-in. pot-grown plants. 
$15.00 per 100. . 
75 
2 
00 
Field-grown plants.. .$18.00 per 100. . 
90 
2 
40 
GROUND-IVY (Nepeta hederacea). 
Brewed leaves make a “spring tonic.” 
60 
1 
50 
HOARHOUND (Marrubium vulgare). 
Dried leaves make a tea and remedial 
candy is made from the fresh leaves. . 
75 
2 
00 
HOARY CEDRONELLA (Cedronella 
cana). Aromatic foliage. 
90 
2 
40 
HYSSOP (Hyssopus officinalis). Leaves 
used for medicinal purposes and to 
flavor vegetables. A good edging 
plant. 
75 
2 
00 
JUPITER’S BEARD (Centranthus 
ruber). A plant of medieval herb- 
gardens. 
75 
2 
00 
LAVENDER-COTTON (Santolina 
chamaecyparissus). A fragrant, gray- 
green edging plant for “knot-gardens” 
75 
2 
00 
LEMON GERANIUM (Pelargonium 
limoneum). Fragrant leaves used in 
potpourris. 
90 
2 
40 
MEADOW SAGE (Salvia pratensis). 
Pungent, dark-blue flowered Sage 
blooming in the spring. 
75 
2 
00 
MOTHER-OF-THYME (Thymus ser- 
pyllum). Leaves used in medicine and 
for flavoring. 
75 
2 
00 
PARSLEY (Pe t r o s e 1 i n u m hortense). 
Leaves commonly used to garnish 
meat and vegetable platters or to 
flavor soups. 
60 
1 
50 
PEPPERMINT (Mentha piperita). 
Leaves and tender tops may be infused 
in cooling drinks. 
75 
2 
00 
POT MARJORAM (Origanum vulgare). 
Flowers are picked for potpourris. . . . 
75 
2 
00 
ROMAN WORMWOOD (Artemisia 
pontica). Silvery gray, aromatic 
foliage. 
75 
2 
00 
ROSE GERANIUM (Pelargonium 
graveolens). Leaves flavor puddings 
and jellies. 
90 
2 
40 
ROSEMARY (Rosmarinus officinalis). Three Per 10 
Fragrant leaves scent potpourris. . . .$0 75 $2 40 
RUE (Ruta graveolens). Bits of the 
pungent blue-green foliage may be 
used to flavor salads or vegetables, 
with discretion. 
60 1 50 
SOUTHERNWOOD (Artemisia abro- 
tanum). Dried branches of “Lad’s 
Love” or “Old Man,” laid in ward¬ 
robes, will keep moths away. 1 05 
THRIFT (Armeria maritima). Low, 
compact edging-plants of medieval 
herb-gardens. 
WOOLLY YARROW (Achillea tomen- 
tosa). Aromatic, fern-leaved plants 
for dry, sunny spots. 90 
For 5 plants or more of one kind take the proportionate 10 rate; for 25 or more 
take the proportionate 100 rate whenever it is given 
91 
2 70 
SPEARMINT (Mentha spicata). Leaves 
commonly used to flavor sauces and 
iced drinks. 60 1 50 
SPIKE LAVENDER (Lavandula spica). 
Flowers are an ingredient of pot¬ 
pourris. 90 2 40 
♦SUMMER SAVORY (Satureia horten- 
sis). Leaves and young shoots used 
to flavor soups, stews, and vegetables, 
especially string beans. 90 2 40 
♦SWEET BASIL (Ocimum basilicum). 
Leaves flavor cooking, particularly 
tomato and cheese dishes. 90 2 40 
SWEET FLAG (Acorus calamus). Root- 
pieces protect fabrics and furs from 
moths. Leaves flavor custards and 
cream-puddings. 60 1 50 
SWEET MARJORAM (Origanum ma- 
jorana). Leaves used for seasoning 
and in potpourris. 75 
SWEET WOODRUFF (Asperula odor- 
ata). Hay-scented leaves used to 
flavor wines. The plant is a good 
ground-cover for shady places. 75 
TANSY (Tanacetum vulgare). Young 
leaves flavor a “tansy-pudding”. 75 
TARRAGON (Artemisia dracunculus). 
Tops and leaves used in salads and 
sauces and to make a vinegar. 1 20 
THOROUGHWORT (Eupatorium aro- 
maticum melissoides.) A curative tea 
made of the dried flowers. 75 
2 00 
2 00 
2 00 
3 50 
2 00 
60 1 50 
TRUE LAVENDER (Lavandula offici¬ 
nalis). Dried flowers commonly used 
for scenting linens and in potpourris. 90 2 40 
VIOLET (Viola odorata). Flowers are 
crystallized for candies and cakes or 
gathered for scenting potpourris .... 75 2 00 
WATERCRESS (Radicula nasturtium- 
aquaticum). Spicy leaves flavor sand¬ 
wiches and salads. Moist spots. 
WILDBERGAMOT (Monardafistulosa). 
Dried leaves may be used to brew 
a tea. 
WINTER SAVORY (Satureia montana). 
Leaves flavor meat and vegetable 
dishes and some liqueurs. An excel¬ 
lent plant for edging borders. 
$18.00 per 100. . 
60 1 50 
75 2 00 
90 2 40 
2 40 
