F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
33 
FOR YOUR HERB GARDEN. 
More and more are herbs becoming a familiar feature in home gardens. Not 
only are herbs one of the most interesting and unique plants . . . but they 
are practical as well, many of them providing the finest flavoring and 
garnishing for foods. 
ANISE (pimpinella anisum)—An annual cultivated principally for its seeds 
which have a fragrant, agreeable odor and pleasant taste; used medicinally 
for aromatic cordials, and for relief of colic and nausea. Leaves are some¬ 
times used for garnishing and flavoring. Pkt. 5c; oz. 20c. 
BALM (melissa officinalis)—A perennial easily propagated by division of 
roots or from seed. Leaves have a fragrant odor similar to lemons and are 
used for making a pleasant tea for use in fevers; also for making a pleasant 
beverage called balm wine. Pkt. 5c; oz. 50c. 
BORAGE—This annual plant is grown in the same manner as spinach. The 
leaves are fuzzy, oval in shape and 6 to 10 inches in length. It is used for 
the green filling in Ravioli, for which purpose it is considered superior to 
spinach, chard, etc. Pkt. 5c; oz. 25c; 2 oz. 40c, 
CARAWAY (carum carui)—Annual. Cultivated for its seeds which are used 
in confectionery, cakes, etc. Leaves sometimes used in soups, for flavoring 
liquors, and for colic in children. Pkt. 5c; oz. 15c; 2 oz. 25c. 
CHERVIL—Pkt. 5c; oz. 25c. (See page 13.) 
CHIVES—Pkt. 5c; !4 oz. 25c. (See page 13.) 
CORIANDER (coriandrum sativum)—Annual. Culti¬ 
vated for its seed which has an agreeable taste and 
is used in confectionery and to disguise the taste of 
medicine. Pkt, 5c; oz. 15c; oz. 25c. 
DILL—An aromatic annual having a warm pungent 
taste, the seed of which is used for seasoning. Al¬ 
though possessing medicinal properties it is chiefly 
used for making dill pickles. Plant grows 2 to 3 feet 
high. Very easily grown. Pkt. 5c; oz. 15c; 2 oz. 25c. 
Rosemary 
MARJORAM, Sweet (ariganum marjorana)—Peren¬ 
nial. An aromatic herb for sieasoning. The young 
tender tops and leaves are used green in summer to 
flavor broths, dressings, sauces, etc., and are also 
dried for winter use. Pkt. 5c; oz. 20c; 2 oz. 35c. 
PEPPERMINT—Used for flavoring but chiefly for 
distillation of the valuable essence. Pkt. 25c. 
FENNELL, Sweet—Pkt. 5c; oz. 25c; !4 lb. 75c. (See 
page 22.) 
HOREHOUND (marrubium vulgare) — Perennial 
Aromatic odor and bitter, pungent taste. Used medi¬ 
cinally, especially in cough syrups. Pkt. 5c; oz. 50c; 
2 oz. 85c. 
HYSSOP (hyssopus officinalis)—Perennial. Aromatic 
odor and warm pungent taste. Used as a stimulant, 
expectorant and mild tonic. Pkt. 5c; oz. 75c. 
LAVENDER—A hardy perennial growing about 2 feet 
high, very erect, with slender grayish green leaves 
and small violet-blue flowers. It furnishes a most de¬ 
lightful perfume when used for the distillation of lav¬ 
ender water or when dried and placed in with house¬ 
hold linens, etc. It should be picked before it be¬ 
comes dry and hard, and dried quickly. Pkt. 10c; 
ROSEMARY—A hardy perennial, with fragrant odor 
and a warm bitter taste. The leaves are used for fla¬ 
voring meats and soups, and for medical drinks. 
Pkt. 5c; oz, 50c. 
SAFFRON (carthamus tinctorius)—Annual. Culti¬ 
vated for its flowers which are used principally for 
coloring, and sometimes for flavoring. Flowers should 
be picked when in full bloom. Pkt. 5c; oz. 50c. 
f 
SAGE—One of the most extensively used herbs for 
seasoning. Hardy perennial plant lasting for years 
when well established. Pkt. 10c; oz. 30c. 
SAVORY, Summer (satureia hortensis) — Annual. 
Dried stems, leaves and flowers are used exten¬ 
sively for seasoning, especially in dressings and 
soups. Pkt. 5c; oz. 20c; 2 oz. 35c. 
LACjO 
SWEET BASIL—Aromatic annual plant grow¬ 
ing from 4 to 8 inches high. Leaves are used in 
seasoning to quite an extent by the Italians. Can 
be sown at intervals for a continuous supply. In 
summer should be sown in semi-shady place as 
it will not run to seed so quickly. 
Large Leaved Green—Leaves dark green, very 
aromatic. Pkt. 5c; oz. 25c. 
Lettuce Leaved—Leaves are much larger than 
the preceding but lighter green; flavoring qual¬ 
ities not as strong. Pkt. 10c; oz. 35c. 
THYME (thymus vulgaris)—Perennial. Aro¬ 
matic herb, used principally for seasoning. 
Leaves are sometimes used to make a tea for 
relieving headache. Pkt. 5c; oz. 50c. 
WORMWOOD — Perennial. Plant of fragrant 
and spicy odor, but with intehsely bitter taste. 
Leaves are used as a tonic, vermifuge and as a 
dressing for fresh bruises. Pkt. 5c; oz. 75c. 
HERB PLANTS 
Plants of Sage, Sweet Marjoram, Rosemary and 
Thyme, 50c each (postpaid). 
Thyme 
Sweet Marjoram 
