F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
41 
HERBS 
This class of plants is popularly used in seasoning and garnishing dishes, and 
when used in proper proportions add wonderfully to the flavor of foods. 
ANISE (pimpinella anisum)- —An annual cultivated principally for its seeds 
which have a fragrant, agreeable odor and pleasant taste; used medicinal’y 
for aromatic cordials, and for relief of colic and nausea. Leaves are some¬ 
times 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 a pleasant tea for use in fevers; also for making a pleasant 
beverage called balm wine. Pkt. 5c; oz. 50c. 
BORAGE— This annual plant is grown in the same manner as spinach. The 
leaves are fuzzy, oval in shape and 6 to 10 inches in length. It is used for 
the green filling in Ravioli, for which purpose it is considered superior to 
spinach, chard, etc. Sow seed at intervals for a continuous, supply, sowing in 
semi-shady locations in the summer. Pkt. 5c; oz. 25c; 2 oz. 40c. 
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 chi'dren. Pkt. 5c; oz. 15c; 2 oz. 25c. 
CHALLOTS —Resemble small onions, and tops are used in seasoning, im¬ 
parting an onion flavor. Lb. 30c. 
Rosemary 
CHERVIL—Pkt. 5c; oz. 25c. (See page 17.) 
CHIVES—Pkt. 5c; !4 oz. 25c. (See page 21.) 
CORIANDER (coriandrum sativum) —Annual. Culti¬ 
vated 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 p. 22.) 
FENNELL, Sweet—Pkt. 5c; oz. 25c; !4 lb. 75c. (See 
page 24.) 
comes dry and hard, and dried quickly. A worth-while 
and pleasing plant for the home garden. Pkt. 10c; 
oz. 25c. 
MARJORAM, Sweet (ariganum marjorana) —Peren¬ 
nial. 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. 
HOREHOUND (marrubium vulgare) — Perennial 
Aromatic odor and bitter, pungent taste. Used medi¬ 
cinally, especially in cough syrups. Pkt. 5c; oz. 50c; 
2 oz. 85c. 
HYSSOP (hyssopus officinalis)— Perennial. Aromatic 
odor and warm pungent taste. Used as a stimulant, 
expectorant and mild tonic. Pkt. 5c; oz. 75c. 
LAVENDER— A hardy perennial growing about 2 feet 
high, very erect, with slender grayish green leaves 
and small violet-blue flowers. It furnishes a most de¬ 
lightful perfume when used for the distillation of lav¬ 
ender water or when dried and placed in with house¬ 
hold linens, etc. It should be picked before it be¬ 
ROSEMARY —A hardy perennial, with fragrant odor 
and a warm bitter taste. The leaves are used for fla¬ 
voring meats and soups, and for medical drinks. 
Pkt. 5c; oz. 50c. 
SAFFRON ( carthamus tinctorius) —Annual. Culti¬ 
vated 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. 
SAVORY, Summer (satureia hortensis) — Annual. 
Dried stems, leaves and flowers are used exten¬ 
sively for seasoning, especially in dressings and 
soups. Pkt. 5c; oz. 20c; 2 oz. 35c. 
SWEET BASIL —Aromatic annual plant grow¬ 
ing from 4 to 8 inches high. Leaves are used in 
seasoning to quite an extent by the Italians. Can 
be sown at intervals for a continuous supply. In 
summer should be sown in semi-shady place as 
it will not run to seed so quickly. 
Large Leaved Green —Leaves dark green, very 
aromatic. Pkt. 5c; oz. 25c. 
Lettuce Leaved —Leaves are much larger than 
the preceding but lighter green; flavoring qual¬ 
ities not as strong. Pkt. 10c; oz. 35c. 
THYME (thymus vulgaris) —Perennial. Aro¬ 
matic 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. 
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. 
Thyme 
Sweet Marjoram 
