Home-Grown Herbs 
Sunny acres of field grown aromatic Herbs are shown in the illustration ready to be harvested. After 
they are gathered, great basketfuls of fragrant leafage from wholesome plants, they are scientifically dried 
in rooms set apart for this purpose, carefully prepared with modern laboratory equipment for various culi¬ 
nary uses. A portion being blended according to our own formulas for Salad Herbs, Poultry and Turkey 
Stuffing, Omelet Herbs, Savory Mixed Herbs, Tomato Eecipes, Poultry Basting Herbs, etc., while the bal¬ 
ance is put up as single ingredients, such as Basil, Sweet Marjoram, Thyme, Sage, Summer Savory, Tar¬ 
ragon, etc. Placed in tightly closed glass jars, attractively labeled, the strength of their wholesome, 
aromatic ‘‘vertue” should last a long time. 
HERBS, whether the fresh leaves from the garden or the dried, are not like strong condiments or Eastern 
spices. They are an added bit of leafage from some aromatic wholesome plant or a blend of several, 
that gives a subtle flavor, well-chosen, for that particular type of food. 
HERB PLANTS: For Complete List of plants and prices send for Catalogue. 
DRIED HERBS: For Complete List and prices see page 3. 
Note: In accordance with the wishes of the Herb Society of America in their effort to maintain a 
high standard of all material placed on the market, all of our own products have the harvest date. 
A fifteenth Century Herbalist Once Wrote: 
‘ ‘ Herbes that grow in the fieldes be bettere then those that growe in gardenes. And those 
that grow on the hillis be best. * * * ” 
Come to Bradley Hills and judge for yourself! 
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