36 
SAGE 
ROSEMARY 
DILL 
Herbs — Sweet and Medicinal 
In many gardens and on many estates the old fashion ed “herb garden” is once more rapidly becoming an 
important and interesting feature. Most herbs can b e grown easily from seed, and we offer below a fairly 
comprehensive list of varieties which we carry in sto ck, and from which at least the nucleus of an inter¬ 
esting collection may be obtained. Other^ varieties can be supplied if required. Pkt. Oz. 
Pkt. Oz. 
Agrimony (Agrimonia Eupatoria). A 
native herb bearing numerous small 
yellow flowers and aromatic leaves. 
Hardy perennial. The leaves are made 
into a tea for a tonic . . _ $0.10 $0.50 
Angelica Archangelica. Stout vigorous 
herb with large leaves and umbels of 
small flowers. The stems and ribs of 
the leaves when blanched are eaten in 
the same manner as celery, and are 
still used in the making of sweetmeats. 
Hardy perennial _ .10 .50 
Anise (Pimpinella anisum). The leaves 
are used in medicine and for flavoring, 
as they yield a highly perfumed essen¬ 
tial oil. The leaves also may be util¬ 
ized as garnishing or for seasoning. 
The plant is an annual, growing about 
two feet high, and bearing small yel¬ 
lowish-white flowers in loose umeels .10 .35 
Balm (Melissa officinalis). Leaves are 
used for seasoning, especially in liq¬ 
uors. Thrives in any warm situation. 
Easy to grow. Hardy perennial, IV 2 
feet high _ .10 .50 
Basil, Sweet (Ocimum Basilicum). The 
clove-flavored foliage is used as sea¬ 
soning in soups. Hardy annual _ .10 .35 
Bene (Sesamum Indicum). Native of 
India where the oil derived from the 
seeds is extensively used for cooking 
and anointing. Cultivated in the north¬ 
ern states as a medicinal herb, the 
mucilaginous leaves being used for the 
relief of dysentery. The oil expressed 
from the seeds is, however, a laxative 
if taken in large doses. Annual _ .10 .50 
Borage. In Germany and some other 
parts of Europe used as a pot herb, 
and sometimes with salads. In this 
country grown chiefly as a bee plant. 
Striking blue flowers rising about two 
feet high over large coarse oval leaves. 
Annual _ .10 .35 
Burnet (Poterium Sanguisorba). Hardy 
rosaceous perennial. The leaves are 
used for flavoring soups, and also in 
salads. In addition to its culinary use 
the plant makes an attractive subject x 
for the hardy border. Height one to 
two feet. Flowerheads are small; fol¬ 
iage dark green, oval and notched _ .10 .30 
Caraway. Seeds used in flavoring bread, 
cake, etc., 1 to 2 ft. high. Finely cut 
foliage and small white flowers. Bi¬ 
ennial - .10 .25 
Catnip (Nepeta Cataria). This is the 
herb the odor of which is so attractive 
to the domestic cat. Is also used in 
the making of catnip tea which is sup¬ 
posed to have tonic properties. Peren¬ 
nial _ .15 
.60 
Chamomile (Anthemis nobilis). A pleas¬ 
ant scented herb. The flower heads, 
cut and dried when fully expanded, are 
used for medicinal purposes. Perennial. .15 
Coriander (Coriandrum sativum). The 
aromatic seeds are used as seasoning 
or flavoring in cakes, pastries and cor¬ 
dials. Annual. Height 2 to 3 ft. - .10 
Dill (Anethum graveolens). The seeds 
are used as seasoning; foliage may 
also be used for flavoring, and medi¬ 
cinal preparations are made from the 
plant. Height 2 to 3 ft. Annual__ .10 
Fennel, Sweet (Faeniculum officinale). 
Grown for its young leaves which are 
used in flavoring, also for its aromatic 
seeds. Seed may be sown in early 
spring, or late in the fall for spring 
germination. Perennial__ .10 
Horehound (Marrubium vulgare). A 
hardy perennial bitter aromatic herb 
growing 1 to 3 ft. high, with whitish 
hairy leaves and small whitish flowers. 
Used in making horehound tea for 
coughs and colds _ .10 
.30 
.20 
.25 
.40 
