HERBS for Fragrance and Seasoning 
Plant an Herb-Garden—most fascinating of garden hobbies. Do you know the lore of herbs, the indefinable 
allure of their beauty and fragrance? A new-old garden delight awaits you full of romantic associations with gardens 
of yesterday and the gentle arts of cookery and healing. 
The leaves of nearly all of them retain their flavor when dried and can be preserved for winter use in jars or 
bottles. Those with an asterisk are perennials; the others are annuals and must be resown in spring. 
Anise. For seasoning. 
Borage. The flowers are used for garnishing salads; leaves 
for making claret cup and in cordials. 
^Camomile. Has medicinal qualities. 
*Chives. For salads, seasoning, and flavoring. 
Curled Chervil. For salads, garnishing, and flavoring. 
Cress, Curled. For salads and garnishing. A mixture of 
Cress and mustard is a favored salad in England. 
*Cress, Sweet Water. Excellent for salads. Running water 
makes it sweet. 
Dill. Both foliage and seeds are used in flavoring. 
Fennel (Finocchio). For garnishing and in making sauces 
for fish. Bulb-like base may be eaten raw or boiled. 
Fumitory. Medicinal herb of the ancients. 
*Horehound. Leaves used for seasoning; also a popular 
cough remedy. 
*Hyssop. Leaves and young shoots are used for flavoring. 
Has medicinal qualities. 
^Lavender, Common {Lavandula spica). For seasoning. 
Any of above, : 
COLLECTION: One pkt. each of tl 
^Lavender, True {Lavandula vera). Chiefly grown for its 
flowers. Dried in sachets for perfuming linens, etc. 
*Mugwort. Very aromatic and decorative. 
Mustard, White London. For salads and garnishing. 
^Rosemary. Symbol of remembrance and fidelity. Leaves 
used in making tea for relieving headaches. 
*Rue. For seasoning; bitter and very pungent. 
*Sage. For flavoring dressings and sauces. 
*St. John's-wort. Highly aromatic. 
Summer Savory. For flavoring and seasoning. 
Sweet Basil. For seasoning. Very aromatic. Agreeable 
perfume. 
*Sweet Marjoram. A popular herb for seasoning and salads. 
*Sweet Woodruff. Aromatic leaves used for making may- 
bowl. 
*Tansy. Used for seasoning and in bitters. 
*Thyme, English. For flavoring, dressings, and sauces. 
^Wormwood. Used for flavoring and in the manufacture of 
cordials. 
cts. per packet 
above 27 Herbs (value $4.05) for $3.50 
HERB PLANTS 
Apple Mint {Mentha rotundifoUa). Leaves are used to 
flavor drinks. 
Beebalm {Monarda didyma). The fragrant seeds scent a 
potpourri. 
Camomile {Anthemis nobilis). A soothing tea is made from 
dried flowers. 
Chive {Allium schcenoprasum). Finely chopped leaves give a 
delicious flavor to hors-d’oeuvres, particularly Schmierkase. 
Citron Thyme {Thymus citriodorus). Lemon-scented, mat¬ 
like plants. 
Common Balm {Melissa officinalis). Lemon-scented leaves 
flavor teas and liqueurs. 
Common Thyme {Thymus vulgaris). Dried leaves season 
meat dishes, gravies, and dressings; fresh leaves excellent 
in salads. 
Garden Sage {Salvia officinalis). Dried leaves season meats, 
sausages, stuffings, and cheese. 
Hyssop {Hyssopus officinalis). Leaves used for medicinal 
purposes and to season vegetables. A good edging plant. 
Peppermint {Mentha piperita). Leaves and tender tops 
may be infused in cooling drinks. 
■Rosemary {Rosmarinus officinalis). Fragrant leaves scent 
potpourris. 
Rue {Ruta graveolens). Bits of the pungent blue-green foliage 
may be used to flavor salads or vegetables, with discretion. 
Spearmint {Mentha spicata). Fresh leaves used to flavor 
sauces and iced drinks, particularly juleps. 
Sweet Marjoram {Origanum majorana). Fresh leaves 
season sausages, vegetable dishes, and salads, or scent potpourris. 
Tarragon {Artemisia dracunculus). Tops and leaves used 
in salads and sauces and to make a vinegar. $1.50 for 3, 
$5 per doz. 
True Lavender {Lavandula officinalis). Dried flowers com¬ 
monly used for scenting linens and in potpourris. 
Watercress {Radicula nasturtium-aquaticum). Spicy leaves 
flavor sandwiches and salads. Must have running water. 
Winter Savory {Satureia montana). Leaves season meats, 
sausages, vegetable dishes, and certain liqueurs. An excellent 
plant for edging borders. 
Germander {Teucrium chamaedrys). Enclose the herb- 
garden with a dwarf, clipped hedge of this shiny-leaved herb 
where box proves unsuccessful. 
All Herb Plants, except where otherwise noted, $1 for 3, $3 per doz< 
HORSERADISH ROOTS 
Will produce good Horseradish in one season. Plant in rich soil so that 
the top of the root will be 2 inches underground. 25 cts. per doz., $2 per 
100, $15 per 1,000. 
KOHLRABI 
The bulbs should be used when the size of a small apple, as they be¬ 
come woody when very old (except our Silver-Flesh (jiant). For this 
reason, successive sowings should be made until the middle of August. 
Set plants 6 inches apart. 
One ounce will sow 150 feet of drill 
Schling’s Silver-Flesh Giant, o^no"“T:! 
with fine-grained, silvery white flesh that remains tender and juicy in 
full-grown bulbs. Pkt. 25 cts., 34oz. $1, ^oz. $1.75, oz. $3. 
Early White Short-Leaved Vienna- Matures in 6 weeks from sowing. 
Pkt. 20 cts., oz. 50 cts., 341b. $1.50. 
Early Purple Short-Leaved Vienna. Purple skin; white flesh. Pkt. 
20 cts., oz. 50 cts., 341b- $1.50. 
LEEK 
For flavoring soups and stews. Sow in drills a foot apart as soon as the 
ground opens, and thin out, when plants are large enough, to 4 inches. 
One ounce will plant 75 feet of drill 
Sutton’s Prizetaker. (Imported seed.) Immense size, thick, pure white 
stems, and green, narrow, erect leaves; mild and very tender. Prize 
medals at exhibitions. Pkt. 25 cts., 3402 . 50 cts., oz. $1.50. 
Large Broad American Flag, 
15 cts., 34oz. 25 cts., oz. 40 cts., 341b. $1. 
Silver-Flesh Kohlrabi 
American Flag Leeks 
618 Madison Avenue, New York City 
79 
