NORTHRUP, KING 8t CO. ’S 
HERBS (Continued) 
Dill 7 0 days 
An annual which grows 2 ft. high. The 
young green stems are used for flavoring 
soups and sauces. The dried branches and 
seeds are much prized for flavoring dill 
pickles, and the seeds are used to season 
sauerkraut. 
Fennel, Sweet 60 days 
A hardy, perennial aromatic herb, grow¬ 
ing about 3 ft. high. Branching plant with 
flnely cut foliage. Young shoots are used in 
salads, soups and flsh sauces. Seeds used in 
confectionery and for medicinal purposes. 
Horehound 
A perennial herb with an aromatic odor 
and pungent taste. The leaf extract enters 
into the formulas of candies, cough syrups 
and lozenges. 
Hyssop 
A hardy perennial with aromatic odor 
and warm, pungent taste. Plant 12 to 15 in. 
high. Extract used as stimulant and tonic. 
Lavender, True 60 days 
A hardy perennial growing 2 ft. high. 
Used for the distillation of lavender water 
or dried for use in scenting linen. 
Marjoram, Sweet 
A tender perennial usually grown as an 
annual. Plant 14 in. high. Grown for the ten¬ 
der young shoots and leaves which are used 
green, or dried, for flavoring soups, dress¬ 
ing, etc. 
Pennyroyal 
A low, creeping plant, ornamental for cov¬ 
ering ground in damp, shady places. Sup¬ 
plies the medicinal properties for menthol 
pencils and headache cures. 
Rosemary 
A hardy perennial, 24 in. tall, with fra¬ 
grant odor and bitter taste. Leaves used in 
flavoring meats and soups. Flowers are prin¬ 
cipal ingredient in distillation of toilet 
waters. 
Rue 
Hardy, bushy perennial 18 in. tall, having 
unpleasant odor and warm, bitter flavor. 
Used chiefly in medicine as a stimulant and 
antispasmodic. 
Saffron, Meadow 
A hardy annual cultivated for its thistle¬ 
like yellow flowers which are used princi¬ 
pally for coloring, sometimes for flavoring. 
Flowers should be picked while in full bloom. 
Plant 1 to 3 ft. high with prickly leaves. 
Sage, Broad Leaf 70 days 
A hardy spreading perennial, 12 to 15 in. 
tall, with pleasant, aromatic odor and mild 
pungent flavor. The most commonly used 
herb for seasoning. Cut the leaves and ten¬ 
der shoots just as the plant is coming into 
flower, and dry quickly in the shade. 
Savory, Summer 60 days 
A hardy annual about 18 in. tall. Dried 
leaves, stems and flowers used for flavoring 
soups and dressings. 
Thyme, English 70 days 
An aromatic perennial herb about 12 in. 
high, giving its best yield during the first 
two years. ^ Leaves are used for flavoring 
soups, gravies, stews, sauces and dressings. 
Plants may be grown in perennial border as 
they are quite ornamental with their small 
lilac flowers. 
Wormwood 
A perennial plant 2 to 3 ft. high of fra¬ 
grant and spicy odor and very bitter taste. 
Leaves are used as a tonic, vermifuge and 
dressing for fresh bruises. Beneficial to 
chickens when planted in their yards. 
Selecting Early Scarlet Turnip Radishes for stock seed in Northrup, King & Co.’s breeding 
field. The roots are pulled, carefully selected for type and only perfect specimens trans¬ 
planted for growing seed. 
— PAGE 48 — 
