ST. LOUIS SEED COMPANY—"Pure and Sure" Seeds 17 
Herbs 
Sweet, Medicinal and Pot Herbs 
Culture: For early sow seed in hotbed in March, or open ground in May, in rows 1 foot apart. Cover 
very lightly and thin out when large enough to 6 or 8 inches in row. 
The varieties marked in asterisk (*) are hardy perennials. To preserve herbs properly, cut the stems 
and leaves just as the plant is coming into bloom, dry them in the shade, and when perfectly dry, wrap 
them up in paper or store them away in a dry room, or rub the leaves to a powder, pack in bottles 
and cork tightly, and store them away, which will 
Anise. An annual herb cultivated principally for 
its seeds which have a fragrant, agreeable smell 
and a pleasant taste. Pkt., 10c; oz., 25c. 
Basil f Sweet. A hardy, aromatic annual. The 
seeds and stems have a strong flavor and are 
used in soups and sauces. Pkt., 10c; y 2 oz., 25c. 
Borage. A hardy annual used as a pot herb and 
for bee pasturage. Pkt., 5c; oz., 15c; *4 lb., 50c; 
1 lb., $1.50. 
Caraway (Kummel). A well known herb, culti¬ 
vated for its seeds. Pkt., 10c; oz., 15c. 
Catnip or Catmint. For seasoning. Pkt., 10c. 
CHervilp Curled. Used in soup. Pkt., 10c; oz., 25c. 
Coriander. A hardy annual cultivated for its seed 
which has an agreeable taste. Pkt., 10c; oz., 25c. 
*Fennelp Sweet. A hardy perennial. Pkt., 10c; 
oz., 25c. 
* Horehound. a perennial herb with an aroma¬ 
tic odor and a bitter pungent taste. Pkt., 10c; 
y 2 oz., 25c. 
* Lavender. A hardy perennial, growing about 
two feet high. Pkt., 10c; y 2 oz., 25c. 
* Marjoram, Sweet. The young tender tops and 
leaves are used green in summer to flavor 
broths, dressing, etc., and are also dried for 
winter use. Pkt., 10c; y 2 oz., 20c. 
preserve them for any period. 
* Pennyroyal. Used medicinally. Pkt., 10c. 
Pimpinella (Burnet). The young leaves are used 
as salad. Pkt., 10c; oz., 30c. 
* Rosemary. The leaves are used for flavoring 
meats and soups, and for medicinal drinks. Pkt., 
10c; oz., 50c. 
* Sage. Used for seasoning. It is also believed to 
possess medicinal properties. Pkt., 10c; y 2 oz., 
15c; 1 oz., 25c. 
Saffron. Cultivated for its flowers which are used 
principally for coloring. Pkt., 10c; y 2 oz., 25c. 
* Sorrel. (Broad-Leaved). For boiling “greens” 
or salad. Pkt., 10c; oz., 15c; y± lb., 50c; lb., $1.50. 
Savory, Summer. The dried stems, leaves and 
flowers are extensively used for seasoning. Pkt., 
10c; oz., 25c. 
* Tansy. For seasoning. Pkt., 10c; y 2 oz., 30c. 
Tarragon (Estragon). For flavoring. The young 
leaves are used for pickles, etc. Pkt., 10c. 
* Thyme. A perennial herb, 8 to 10 inches high, 
used for seasoning. Pkt., 10c; y 2 oz., 30c. 
* Woodruff. Fragrant leaves and stems; used for 
putting among clothes. Pkt., 10c; y 2 oz., 25c. 
* Wormwood. Used medicinally and in liquors; 
a good tonic for poultry. Pkt., 10c; y 2 oz., 25c. 
Kale 
Sow four pounds to the acre; one ounce will sow 
100 feet of drill. 
This is extensively grown, especially in the south 
during the fall, winter and spring. 
Culture: Where climate permits, seed may be 
sown any time from February to October. The 
quality is improved rather than injured by frosts 
if not too heavy. 
Double Curled Scotch. Desirable for winter and 
spring greens. Leaves are curly like Parsley, 
tender and of very fine flavor. It is improved by 
frost. Pkt., 5c; oz., 10c; *4 lb., 30c; 1 lb., 90c. 
Dwarf German for Spring. An improved selec¬ 
tion of the ordinary Dwarf German Greens. 
A superior variety for market culture. Pkt., 5c; 
oz., 10c; *4 lb., 25c; 1 lb., 75c; 5 lbs., $3.50. 
Dwarf German Green Home Grown (for Fall). 
Largely grown for supplying “greens” during the 
fall, winter and spring. The plants are hardy; 
frost improves the quality. The leaves are very 
large, deeply curled and fringed. Pkt., 5c; oz., 
10c; y A lb., 25c; 1 lb., 75c; 5 lbs., $3.50. 
Tall Scotch. This variety makes beautiful plants, 
2 feet or more in height. Leaves are finely curled 
and very tender. Pkt., 5c; oz., 10c; *4 lb., 30c; 
1 lb., 90c. 
Double Curled Scotch Kale. 
