The soil should be carefully prepared and 
well cultivated, as the young plants are deli' 
cate and easily choked by weeds. Sow as early 
as the ground can be made ready, in drills 15 
inches apart, taking pains that the soil is fine 
and pressed firmly over the seed. Sow in 
April and set out the plants in June. 
Anise (Pimpinella anisum). An annual herb 
cultivated principally for its seeds, which 
have a fragrant, agreeable smell and a pleas' 
ant taste. The leaves are sometimes used 
for garnishing and flavoring. Pkt., 10c; 
oz., 30c. 
Balm (Melissa officinalis). A perennial. The 
leaves have a fragrant odor similar to 
lemons and are used for making balm tea 
for use in fevers. Pkt., 10c; oz., 75c. 
Basil, Sweet (Ocimum basilicum). A hardy, 
aromatic annual. The seeds and stems have 
a strong flavor and are used in soups and 
sauces. Pkt., 10c; oz., 35c. 
Borage (Borago officinalis). A hardy annual 
used as a pot herb and for bee pasturage. 
The bruised leaves immersed in water give 
it an agreeable flavor and are sometimes 
used in salads to give a cucumber-like taste. 
Pkt., 10c; oz., 35c. 
Catnip. Used for seasoning and medicinal 
purposes. Pkt., 15c; oz., 50c. 
Chives. Used in place of onions in soups and 
salads. Pkt., 20c; oz., $1.00. 
Caraway (Carum carvi). A well known herb, 
cultivated for its seeds, which are used in 
confectionery, cakes, etc. The leaves are 
sometimes used in soups. Pkt., 10c; oz., 
25c. 
Coriander (Coriandrum sativum). A hardy 
annual cultivated for its seed which has an 
agreeable taste and is used in confectionery. 
Pkt., 10c; oz., 20c. 
Dill (Anethum graveolens). An annual of 
aromatic odor and warm, pungent taste. Its 
seeds are used for seasoning. It possesses 
medicinal properties but its largest use is 
for making Dill pickles. Pkt., 10c; oz., 20c. 
Fennel, Sweet (Foeniculum officinale). A 
hardy perennial. The seeds of this aromatic 
herb have a pleasant taste, and are some¬ 
times used in confectionery. The young 
shoots are sometimes eaten raw and are 
used in salads, soups and fish sauces. Pkt., 
10c; oz., 25c. 
Fennel, Sicilian. Thick leaf stems which, when 
blanched, are used with salads or boiled and 
used as a vegetable. Pkt., 10c; oz., 30c. 
Horehound (Marrubium vulgare). A peren¬ 
nial herb with an aromatic odor and a bit¬ 
ter, pungent taste. Will thrive in any soil 
but is stronger if grown on light, poor 
land. Pkt., 10c; oz., 40c. 
Fiyssop (Hyssopus officinalis). A hardy per¬ 
ennial with an aromatic odor and a warm, 
pungent taste. The flowering summits and 
leaves are the parts used. It does best on 
dry, sandy soil. Pkt., 10c; oz., 40c. 
Lavender (Lavandula spica). A hardy peren¬ 
nial, growing about 2 feet high. It should 
be picked before it becomes dry and hard, 
and dried quickly. Pkt., 10c; oz., 50c. 
[ 32 } 
d ^.y^edi 
LCina 
Marjoram, Sweet (Origanum majorana). An 
aromatic herb for seasoning. 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; 
oz., 50c. 
Rosemary (Rosmarinus officinalis). A hardy 
perennial, with fragrant odor. The leaves 
are used for flavoring meats and soups. Pkt., 
10c; oz., 60c. 
Sage (Salvia officinalis). One of the most 
extensively used herbs for seasoning. Hardy 
perennial, about 15 to 18 inches high. Cut 
the leaves and tender shoots Just as the 
plant is coming into flavor and dry quickly 
in the shade. The plants will survive the 
winter and may be divided. Pkt., 10c; oz., 
50c. 
Savory, Summer (Satureia hortensis). A 
hardy aromatic annual, 12 to 15 inches 
high, the dried stems, leaves and flowers of 
which are extensively used for seasoning, 
especially in dressings and soups. Pkt., lOc; 
oz., 35c. 
Tarragon, Russian (Artemisia sacrorum). An 
annual form of Tarragon easily grown 
from seed. The same flavor as the peren¬ 
nial plant. Pkt., 25c, oz., $3.00. 
Thyme (Thymus vulgaris). An aromatic per¬ 
ennial herb, 8 to 10 inches high, used prin¬ 
cipally for seasoning. Sow as early as the 
ground will permit. Pkt., 10c; oz., $1.50. 
Wormwood (Artemisia absinthium). A per¬ 
ennial plant of fragrant and spicy odor, but 
with intensely bitter taste. A dry, poor soil 
is best adapted to bring out the peculiar 
virtues of this plant. Pkt., 10c; oz., 50c. 
Herbs, Annual Mixed. We make up this 
mixture for those who want a variety of 
herbs in limited quantities. Pkt., 25c; oz. 
50c. 
Herbs, Perennial Mixed. Mixture of perennial 
herbs. Pkt., 25c; oz., 50c. 
HERB PLANTS 
The plants offered below are all strong 
roots and will make an abundant growth the 
first season: 
Balm 
Chamomile 
Chives 
Horehound 
Hyssop 
Lavender 
Marjoram 
Mint 
Rosemary 
Rue 
Sage 
Doz., $4.00; 100 for $30.00. 
Savory 
Spearmint 
Tarragon. True (Ar¬ 
temisia dracunculus) 
the well known Tar¬ 
ragon herb. Plants 
only. 
Tansy 
Thyme 
Wormwood 
RHUBARB ROOTS 
Ruby. A variety of erect compact habit, 
medium leaves 24 inches long, stalks ruby- 
red. Flesh of fine texture which is also 
ruby-red, tender, juicy and crisp. This 
variety was developed at the Canadian Ex¬ 
perimental Station. Divisions, doz., $5.00; 
2 yr. clumps, doz., $10.00. 
THYME 
DILL 
MARJORAM, Sweet 
