Herbs 
Don Seed & Bulb Corp 
L?6J 
HERBS—Sweet and Medicinal 
Herb Garden 
In many gardens and on many estates the 
old fashioned “herb garden” is once more 
rapidly becoming an important and interest¬ 
ing feature. Most herbs can be grown easily 
from seed, and we offer below a fairly compre¬ 
hensive list of varieties which we carry in 
stock, and from which at least the nucleus 
of an interesting collection may be obtained. 
Other varieties can be supplied if required. 
Agrimony ( Agrimonia Eupaloria). A native 
herb bearing numerous small yellow flowers 
and aromatic leaves. Hardy perennial. 
The leaves are made into a tea for a tonic. 
Pkt. 10c., oz. 50c. 
Angelica Archangelica. Stout vigorous 
herb with large leaves and umbels of small 
flowers. The stems and ribs of the leaves 
when blanched are eaten in the same man¬ 
ner as celery, and are still used in the 
making of sweetmeats. Hardy perennial. 
Pkt. 10c., oz. 50c. 
Anise ( Pimpinella Onisum). The leaves are 
used in medicine and for flavoring, as they 
yield a highly perfumed essential oil. The 
leaves also may be utilized as garnishing 
or for seasoning. The plant is an annual, 
growing about two feet high, and bearing 
small yellowish-white flowers in loose 
umbels. Pkt. 10c., oz. 35c. 
Balm ( Melissa Officinalis). Leaves are used 
for seasoning, especially in liquors. Thrives 
in any warm situation. Easy to grow. 
Hardy perennial, 1 ft. high. Pkt. 10c., 
oz. 50c. 
Basil, Sweet {Ocimum Basilicum). The 
clove-flavored foliage is used as seasoning 
in soups. Hardy annual. Pkt. 10c., oz. 35c. 
Bene ( Sesamum Indicum). Native of India 
where the oil derived from the seeds is 
extensively used for cooking and anointing. 
Cultivated in the northern states as a 
medicinal herb, the mucilaginous leaves 
being used for the relief of dysentery. The 
oil expressed from the seeds is, however, a 
laxative if taken in large doses. Annual. 
Pkt. 10c., oz. 50c. 
Borage. In Germany and some other parts 
of Europe used as a pot herb, and some¬ 
times with salads. In this country grown 
chiefly as a bee plant. Striking blue 
flowers rising about two feet high over large 
coarse oval leaves. Annual. Pkt. 10c., 
oz. 35c. 
Burnet ( Poterium Sanguisorba). Hardy 
rosaceous perennial. The leaves are used 
for flavoring soups, and also in salads. In 
addition to its culinary use the plant makes 
an attractive subject for the hardy border. 
Height one to two feet. Flowerheads are 
small; foliage dark green, oval and notched. 
Pkt. 10c., oz. 30c. 
Caraway. Seeds used in flavoring bread, 
cake, etc., 1 to 2 ft. high. Finely cut foliage 
and small white flowers. Biennial. Pkt. 
10c., oz. 25c. 
Catnip ( Nepeta Cataria). This is the herb 
the odor of which is so attractive to the 
domestic cat. Is also used in the making of 
catnip tea which is supposed to have tonic 
properties. Perennial. Pkt. 15c., oz. 60c. 
Chamomile {Anlhemis Nobilis). A pleasant 
scented herb. The flower heads, cut and 
dried When fully expanded, are used for 
medicinal purposes. Perennial. Pkt. 15c. 
Coriander ( Coriandrum Sativum). The 
aromatic seeds are used as seasoning or 
flavoring in cakes, pastries and cordials. 
Annual. Height 2 to 3 ft. Pkt. 10c., oz. 
30c. 
Herbs —Continued 
Dill ( Anethum Graveolens). The seeds are 
used as seasoning; foliage may also be used 
for flavoring, and medicinal preparations 
are made from the plant. Height 2 to 3 ft. 
Annual. Pkt. 10c., oz. 20c. 
Fennel, Sweet (Foeniculum Officinale)- 
Grown for its young leaves which are used 
in flavoring, also for its aromatic seeds. 
Seed may be sown in early spring, or late 
in the fail for spring germination. Peren¬ 
nial. Pkt. 10c., oz. 25c. 
Horehound ( Marrubium Vulgare). A hardy 
perennial bitter aromatic herb growing 1 to 
3 ft. high, with wffiitish hairy leaves and 
small whitish flowers. Used in making 
horehound tea for coughs and colds. Pkt. 
10c., oz. 40c. 
Hyssop ( Hyssopus Officinalis). The plant 
has a strong odor, and pungent, bitter 
taste. The green parts are used with 
Wormwood and other herbs in the making 
of absinthe, and a powder formed of the 
dry flowers is used in flavoring soups. It is 
also employed in the making of home-made 
concoctions for the relief of coughs, asthma, 
etc. Hardy perennial. Pkt. 15c., oz. 50c. 
Lavender ( Lavandula Vera). Well-known 
shrubbery perennial noted for its strong 
and pleasant odor. Does best in a light 
open well drained soil. Needs winter pro¬ 
tection in the northern states. Pkt. 10c., 
oz. 50c. 
Lovage ( Levisticum Officinale). The aromatic 
seeds are used as a flavoring in cakes and 
confectionery. A hardy tall growing 
perennial herb with dark snining leaves. A 
native of southern Europe where the leaf 
stalks are sometimes blanched and used in 
the same manner as celery. Pkt. 10c., 
oz. 30c. 
Marjoram, Sweet (Origanum Majorana) 
The plant has a pleasing odor and warm j 
aromatic bitterish taste. Its green parts 
are used as a seasoning in soups, meat pies 
and dressings. Although really a perennial 
it is best treated as an annual on account of 
its being very apt to winter-kill if not care¬ 
fully protected. Erect branching habit, 
and plants should be tninned out till at 
least 6 in. apart. The small seedlings 
should be protected from hot sun. Pkt. 
10c., oz. 40c. 
Herbs —Continued 
Marjoram, Pot ( Origanum Vulgare). The 
aromatic leaves and young shoots, gathered 
just before blossoming are used for the 
same purposes as Sweet Marjoram. An 
easily grown hardy perennial, about 2 ft. 
high and of branching habit. Plants 
should be set out about 12 in. apart. Pkt. 
15c., oz. 75c. 
Marigold, Pot ( Calendula Officinalis). This 
is the Mary-gold of Shakespeare’s time. 
The flower heads are sometimes used in 
cookery to flavor soups and stews. Hardy 
annual. Pkt. 10c., oz. 50c. 
Pennyroyal {Mentha Pulegium). A sweet 
herb used for seasoning. Easily grown 
hardy perennial. Pkt. 20c., oz. 80c. 
Rosemary {Rosmarinus Officinalis). The 
leaves are used as seasoning, and for the 
distillation of Oil of Rosemary. Hardy 
perennial bearing small light blue flowers 
which are attractive to bees. Pkt. 15c., 
oz. 75c. 
Rue {Rut a Graveolens). Useful as a seasoning, 
and also for curing roup in birds. Hardy 
perennial. Pkt. 10c., oz. 45c. 
Sage {Salvia Officinalis). Used in stuffings 
and dressings for goose, duck and pork. 
Also in medicine, and its use was formerly 
supposed to strengthen the memory. A 
shrubby fibrous rooted perennial easily 
grown from seed. Pkt. 10c., oz. 35c. 
Savory, Summer {Satureia Hortensis). For 
flavoring. Annual. Sow in April or May. 
Pkt. 10c., oz. 35c. 
Savory, Winter {Satureia Montana). Peren¬ 
nial variety of the above. Pkt. 10c., oz. 50c. 
Tansy {Tanacetum Vulgare). Used in medi¬ 
cinal preparations as a tonic and stimulant, 
and as a local agent in the relief of muscular 
rheumatism. The fern-like foliage has a 
bitter aromatic flavor. An herbacious 
perennial growing about 3 ft. high. Pkt. 
10c., oz. 70c. 
Thyme {Thymus Vulgaris). Leaves and 
shoots are used for seasoning. While there 
are several varieties of thyme, this is the 
one generally grown as a kitchen garden 
herb, and the most suitable for this pur¬ 
pose. Pkt. 10c., oz. 60c. 
Wormwood (Artemisia Absinthium). One of 
the principal ingredients in the manu¬ 
facture of absinthe. Is also used medi¬ 
cinally in tonic preparations. The leaves 
and shoots when dried may be placed 
among clothing as a moth repellant. 
Pkt. 10c., oz. 50c. 
