ST. LOUIS SEED COMPANY—“Pure and Sure" Seeds 
43 
ENDIVE 
One ounce of seed for 50 feet of row; 4 to 5 
pounds per acre. 
Culture: Sow seed in rows 14 to 20 inches apart, 
and when well established, thin to one plant per 
foot. When nearly full grown, blanch by tying the 
leaves together. 
Broad-Leaved Batavian (Escarolle). The broad 
leaves, twisted and waved, are of bright green 
with midribs nearly white; the inner leaves form 
a fairly solid cluster which blanches to creamy 
white. Pkt., 5c; oz., 15c; 14 lb., 40c; 1 lb., $1.25. 
Full Heart Batavian. A distinctly improved form 
of Broad-Leaved Batavian. Plant medium large 
with deep, full, compact, well blanched heart of 
infolded broad leaves. Pkt., 5c; oz., 15c; 14 lb., 
40c; 1 lb., $1.25. 
Green Curled. (Green Ribbed.) The leaves of 
this variety are finely divided, giving a mossy 
appearance. The center tends to blanch to a 
delicate white. The plant is hardy and vigorous 
and especially good for fall and winter use. Pkt., 
5c; oz., 15c; M lb., 40c; 1 lb., $1.25. 
Herbs 
Sweet, Medicinal and Pot Herbs 
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 preserve them for any period. 
Anise. An annual herb cultivated principally for 
its seeds which have a fragrant, agreeable smell 
and a pleasant taste. Pkt., 10c; oz., 25c. 
Basil, Sweet. A hardy, aromatic annual. The 
seeds and stems have a strong flavor and are 
used in soups and sauces. Pkt., 10c; 14 oz., 25c. 
Borage. A hardy annual used as a pot herb and 
for bee pasturage. Pkt., 5c; oz., 15c; 14 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. 
Chervil, 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. 
HERBS—Continued 
Dill Mammoth. An annual of aromatic odor and 
warm pungent taste. Its seeds are used for 
seasoning. It possesses medical properties but 
its largest use is for making dill pickles. Plant 
branching, 2 to 3 feet high. Pkt., 5c; oz., 10c; 14 
lb., 25c; 1 lb., 75c. 
*Fennel, Sweet. A hardy perennial. Pkt., 10c; 
oz., 25c. 
*Horehound. A perennial herb with an aromatic 
odor and a bitter pungent taste. Pkt., 10c; 14 
oz., 25c. 
^Lavender. A hardy perennial, growing about two 
feet high. Pkt., 10c; 14 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; 14 oz., 20c; oz., 35c. 
^Rosemary. The leaves are used for flavoring 
meats and soups, and for medicinal drinks. Pkt., 
10c; oz., 50c. 
*Sage. Used for seasoning. Pkt., 10c; 14 oz., 15c; 
1 oz., 25c. 
Saffron. Cultivated for its flowers which are used 
for coloring. Pkt., 10c; 14 oz., 25c. 
Savory, Summer. The dried stems, leaves and 
flowers are used for seasoning. Pkt., 10c; oz., 
25c. 
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; 14 oz., 30c. 
*'Woodruff. Fragrant leaves and stems; used for 
putting among clothes. Pkt., 10c; 14 oz., 25c. 
* Wormwood. Used medicinally and in liquors; a 
tonic for poultry. Pkt., 10c; 14 oz., 25c. 
KALE 
Sow four pounds to the acre; one ounce will sow 
100 feet of drill. 
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. Pkt., 5c; oz., 
10c; 14 lb., 30c; 1 lb., 90c. 
Dwarf German for Spring. An improved selection 
of the ordinary Dwarf German Greens. A su¬ 
perior variety for market culture. Pkt., 5c; 
oz., 10c; 14 lb., 25c; 1 lb., 75c; 5 lbs., $3.50. 
Dwarf German Green Home Grown (for Fall). 
Largely grown for supplying “greens” during the 
fall and winter. The plants are hardy. The 
leaves are very large, deeply curled and fringed. 
Pkt., 5c; oz., 10c; 14 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; 14 lb., 30c; 
1 lb., 90c. 
KOHLRABI 
One ounce will sow about 200 feet of drill. 
Culture: Seed should be sown in light, rich soil 
as early in spring as possible in rows IV 2 feet apart 
and when well established thin to 6 inches apart 
in the row. 
Early White Vienna. A standard sort for market 
and table use. Good for forcing. This variety 
has a very short top and forms the ball quickly, 
thus making it a particularly desirable sort. 
Pkt., 5c; oz., 15c; 14 lb., 50c; 1 lb., $1.50. 
Early Purple Vienna. Differs from the Early White 
Vienna in color only. Pkt., 5c; oz., 15c; 14 lb., 
50c. 
