THE HERB GARDEN 
Grandmother's garden with its delicious and fascinating odors and delicate unassuming blossoms 
with its valuable contributions to the needs of the ills of the family and to the delectable addition; 
in flavor and attractiveness of the daily menu; having been almost forgotten, is again coming into pop¬ 
ularity. Today, no garden should be complete without a spot set aside for both the annual and 
perennial herbs. Only a few perennial plants of a kind are necessary. The annuals should be placed 
nearby, but in a different bed. Room should be left for easy access in cultivating and gathering. 
Many and varied are the uses of herbs: the tastes of the family may be educated into liking the 
delightful variations in soups, tomato dishes, sandwiches, meats and summer drink?; the appetite may 
be stimulated by the artistic touch given in the use of sprays of parsley and asparagus, the flowers of 
nasturtiums and borage and other ingenuous arrangements. See Ambrosia, Chervil, Chives, Cress, 
Germander, Nasturtium, Parsley, Rhubarb and Sweet Woodruff in body of Catalogue. 
The following listed herbs are easily grown from seed, require the minimum of care and comprise 
the most useful in cultivation: * indicates annuals, § biennials, $ perennial. 
§ANGELICA (Archangelica) 5 ft. Large-leaved, 
umbels of small white firs; roots used as tonic. 
*ANISE (Pimpinella Anisum) 1 ft. Umbels of white 
bloom; seeds used for flavoring, also for tea to 
relieve colic. 
$BALM (Melissa Officinalis) 2 ft. Whitish bloom, 
lemon flavor; used for tea in sickness. A bee 
plant. 
•BASIL (Ocimum Basilicum) "Sweet Purple Bush." 
Handsome pot plant, very fragrant. Used as 
flavoring in soups. 
Lettuce-Leaved (Ocimum Bullatum). Garnish. 
$BORAGE (Borago Officinalis) 2 ft. Blue firs in 
drooping panicles, liked by bees; leaves used 
for flavoring. 
§BURDOCK (Arctium Lappa) 8 ft. Purple flower 
heads about U /2 in. across. Leaves medicinal. 
Roots used by Japanese as food. 
$BURNET (Poterium Hortense) 2 ft. Leaves are 
sometimes used in soups and with Borage in 
cold drinks and salads. 
§CARAWAY (Carum Carvi) 1 ft. White umbels, 
fragrant seeds; used for flavoring breads, meats 
and liquors. 
SCATNIP (Nepeta Cataria) 3 ft. Known as Cat 
Mint. Tea from leaves aids in digestion; use¬ 
ful in flatulency and upset stomach. 
$CHAMOMILE (Anthemis Nobilis) lft. Firs are used 
in making a tonic that is helpful in abating 
fever as well as correcting stomach disorders. 
•CHICEWEED (Stellaria Media). Low, decumbent 
annual liking rich moist soil. 
§CLARY (Salvia Sclarea) 2 ft. Firs bluish and 
white. Leaves used in flavoring soups. 
•CORIANDER (Coriandrum Sativum). White seeds 
used for confectionery purposes; young leaves 
used in salads. 
•CUMIN (Cuminum Odorum) 6 in. Rayed rosy- 
white firs. Aromatic seeds used for seasoning. 
+DANDELION (Taraxacum). Thick-leaved. Prolific 
bloomer. Very desirable. 
Improved Broad-Leaved. Larger leaves, larger 
firs, early. Fine Winter salad when forced. 
§DILL (Anethum Graveolens) 2ft. Yellowish um¬ 
bels; leaves used for pickles and for flavoring 
ip sauces. 
^ELECAMPANE (Inula Helenium) 3 ft. Golden 
bloom, tea made from the roots used in bron¬ 
chial troubles. 
§FENNEL (Foeniculum Officihale) 4ft. Leaves used 
in fish sauces also for garnishing. The stalks 
are edible. Seeds used in flavoring. 
$HOREHOUND (Marrubium Vulgare) 2 ft. Leaves 
and tops steeped in boiling water make splen- 
did cough remedy. 
$HYSSOP (Hyssopus Officinalis) 2 ft. A pretty 
flowering plant, blooming throughout the sum¬ 
mer. Leaves and tops when steeped make 
beneficial drink used as an expectorant. 
^LAVENDER (Lavandula Vera) 2 ft. Firs lilac-blue, 
in spiked whorls, are delightfully fragrant. 
When dried and used in sachets for linens. 
*LOVAGE (Levisticum Officinale) lft. Tall sweet 
aromatic herb with many flow'd yellow umbels. 
Gentle stimulant. 
•MARJORAM, SWEET (Majorana Hortensis) 2 ft. 
Firs in purple spikes. 
$Pot (Origanum Vulgare) 2 ft. Larger purple 
firs. Branches used for culinary purposes. Both 
species are grown for their aromatic leaves 
when dried. 
$M U G W O R T (Artemisia Vulgaris) 4ft. Recom¬ 
mended for poultry yards to promote the health 
of fowls. 
^PATIENCE (Rumex Patientia) 5ft. Large leaves 
used for early greens. Wholesome. 
^PENNYROYAL, European (Mentha Pulegium), 1 
ft. Flowers purple in whorls (Fleabane). 
^ROSEMARY (Rosmarinus Officinalis) 3ft. Hardy 
evergreen shrub. Firs pale blue in spikes, used 
to relieve headaches. 
$RUE (I^wta Graveolens) 2ft. Erect strong-scented 
plant with small yellowish firs. 
$SAGE, Broad Leaf (Salvia Officinalis) 1 ft. Sub¬ 
shrub. Profuse blooming blue firs in whorls. 
Used for seasoning meats, etc. 
•SAVORY Summer (Satureja Annua) 18in. Culti¬ 
vated for its aromatic tops which are used in 
seasoning and flavoring. It adds a zest to an 
omelette or a sauce. 
^Winter (Satureja Montana) 1 ft. Dwarf hardy 
evergreen. Lilac firs. Use as Summer variety. 
•SAFFRON (Carthamus Tinctorius), 1-3 ft. Orna¬ 
mental plant with spiny leaves and orange 
flowers. Flowers yield a dye. Leaves used for 
flavoring. 
$TANSY. (Tanacetum Vulgare) 4ft. Dense yellow 
firs; leaves used as a garnish. 
^TARRAGON Russian (Artemisia Dracunculus) 2ft. 
Aromatic leaves used in seasoning salads and 
in making Tarragon vinegar. 
$THYME Summer French (Thymus Vulgaris) 6 in. 
Often used as an edging. Lilac firs in dense 
clusters. 
Winter, German or Broad Leaf. Used for flavor¬ 
ing soups, stews, and gravies. x 
^WORMWOOD (Artemisia Absinthium), 1 ft. Very 
bitter; tea of the leaves used as a vermifuge 
for children. 
VESPER IRIS. Easily grown from seeds. The plants will throw up 4-foot spikes literally covered with 
beautiful two-toned flowers (falls dark blue, standards lighter). Flowers throughout August, making 
a fine display. Pkt. 5c. 
