PRICE LIST, SPRING, 
1937 
111 
LIST OF HERBS—Continued 
Thre.e 
Per 10 
Per 100 
* Chervil—Anthriscus cerefolium 
.60 
1.50 
Chive—Allium schoenoprasum 
Finely chopped leaves give a deli¬ 
cate onion flavor to cookery. 
.60 
1.50 
12.00 
Citron Thyme—Thymus citriodorus 
Lemon scented. 
.75 
2.00 
15.00 
Clove Pink—Dianthus caryophyllus 
Flowers have been used to flavor 
wines and vinegar. 
.75 
2.00 
15.00 
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 ome¬ 
lettes. 
.90 
2.40 
18.00 
Common Hop—Humulus lupulus ... 
Flowers are the “hops” used in 
making beer. 
1.05 
3.00 
Common Thyme—Thymus vulgaris 
Dried leaves se,ason meat dishes, 
gravies and dressings while fresh 
leaves are used in salads. 
.75 
2.00 
15.00 
Common Wormwood—Arte,misia ab¬ 
sinthium . 
Leaves flavor medicines and the 
liqueur, absinthe. 
.75 
2.00 
15.00 
Common Yarrow—Achillea millefol¬ 
ium . 
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 balsam- 
ita . 
The dried leaves of “Bibleleaf” 
make a tea. 
.90 
2.40 
18.00 
Cowslip--Primula veris . 
Leaves and flowers flavor wines. 
.75 
2.00 
15.00 
Creeping Mint—Mentha rqquieni 
Prostrate, aromatic, tiny-leaved 
mint. 
.90 
2.40 
Crimson Thyme—Thymus s. coccin- 
eum . 
Dense, fragrant mats for carpeting. 
.75 
2.00 
15.00 
Curly Mint—Mentha Crispa 
1.05 
3.00 
24.00 
* Dill—Anethum graveolens . 
Seeds flavor “dill pickles.” Leave,s 
flavor fish sauces. 
.60 
1.50 
12.00 
5 or more plants of one variety will be priced at 10 rate; 
25 or more at 100 rate. 
