AMERICA’S LARGEST LIST OF HERB SEEDS 
51 
HERBS 
Herbs are very ornamental, many bearing really lovely flowers. They impart a strong, spicy taste and 
odor to various culinary operations. Those marked with a ★ are perennial, and when once established, may 
be preserved for years. Of these, sow the seed very carefully in seed-beds about the middle of Spring, and 
the following Autumn or Spring transplant to convenient situations. The others are annuals. 
Anise (Pimpinella anisum) —Flowers yellowish- 
white. Roots and leaf somewhat like celery. Used 
for garnishing, seasoning, and in cordials. 14 to 16 
inches tall. Seed should be sown where plants are 
to stand. Pkt. 10c 
★Alkekengi —(See Physalis). 
★Angelica (Angelica archangelica) —Flowers 
white. Stems and stalks used as a vegetable or can 
be candied. Seeds are used for flavoring liquors 
and the roots for medicinal purposes. Pkt. 10c 
★Artemisia absinthium —(See Wormwood) 
Asperula —(See Waldmeister) 
★Balm Lemon (Melissa officinalis) —Has a 
lemon-like flavor, and is used for medicinal teas and 
also for flavoring of liquors. Flowers yellowish- 
white. Pkt. 10c 
Basil, Sweet Large Leaf (Basilicum) —The clove 
flavored foliage is tall, light green, and very aromatic. 
Stalks 18 inches. Excellent in omelets, soups, and 
as a garnishing for salad. Flowers purple. Pkt. 
10c 
Borage (Borrago officinalis) —Flowers excellent 
for bees and for garnishing cool drinks. Only the 
small tender leaves should be used. Flowers purple 
or violet. Pkt. 10c, oz. 20c 
★Burnet (Poterium sanguisorba) —Of definite 
decorative value in the garden. Is excellent in 
salads, and is sometimes used in flavoring soups. 
Flavor resembles a cucumber. Pkt. 10c 
Chamomile (Matricaria chamomilla) —Wild 
Chamomile. Used mainly for medicinal purposes in 
the form of tea. Flowers whitish-yellow. Pkt. 10c 
★Catnip (Catmint) (Nepeta cataria)— Blooms 
July to November. Used as a tea, and as name 
implies, very attractive to cats. Pkt. 10c 
Caraway (Carum carvi) —Used similarly to Anise 
as a seasoning for breads, confectionery ard meats. 
Foliage resembles carrot and the flowers are white 
Pkt. 10c 
Chervil (Anthriscus cerefolium)— Divided light 
green leaves used in seasoning salads, soups and 
omelets. Pkts. 10c 
★Chives (Allium schoenoprasum) —Tops used 
for flavoring omelets, salads and canapes. Clumps 
may be divided and endures for years. Pkt. 10c 
Clary (Salvia sclarea)—A perennial best treated 
as an annual, and grown for use in teas and omelets, 
as well as for its decorative effect. Pkt. 10c 
Cumin (Cuminum cymimum) —Seeds used as 
ingredient in curry powder, and for pickles, pastry 
and soups. Pkt. 10c 
Coriander (Coriandrum sativum) —Flowers 
white. Seeds used in confectionery and for flavoring 
beverages. Pkt. 10c 
Dandelion (Taraxacum officinale) —Used in salads 
for its pungent taste. Pkt. 10c, oz. 30c 
Dill (Anethum graveolens) —Seed used for sea¬ 
soning pickles, and foliage in salads. Flowers 
attractive yellow. Pkt. 5c, oz. 10c 
Fennel, Florence (Foeniculum dulce)— Bu b is 
usually boiled and used in fish sauces. PI inched 
stalks can be eaten like Celery. Pkt. 10c jz. 2Gc 
★Fennel, Sweet (Foeniculum v 3 .'.aris)—A 
‘24-inch thick-set plant with large a. finely cut 
leaves used in salads and teas. Pkt. 1 c, oz. 15c 
Ground Cherry— (See Physalis) 
★Horehound (Marrubium vulgaris) —Leaves 
used in flavoring candy and for tea for coughs. 
Pkt. 10c 
Husk Tomato— (See Physalis) 
★Hyssop (Hyssopus officinalis) —Used in salads 
and for flavoring omelets. Pkt. 10c 
★Lavender (Lavendula veris) (True)— Seed 
germinates very slowly. Lilac-blue flowers used in 
scenting clothes; sometimes in salads. Pkt. 10c, 
oz. 30c 
★Lovage (Levisticum officinale) —Young stems 
used in confectionery. Taste resembles celery. 
Pkt. 10c 
Matricaria —(See Chamomile) 
Marjoram, Sweet (Origanum majorana) —Used 
in omelets, soups, salads and in stuffing for poultry. 
Pkt. 10c, oz. 25c 
★Mugwort (Artemisia vulgaris) —Plant 3 feet. 
Flowers yellowish. Used as a tonic. A really 
beautiful plant with fragrant foliage. Pkt. 10c 
★Mint, Spear (Old Fashioned Mint) (Mentha 
viridis) —For making mint sauce and juleps. 
Spreads rapidly by means of underground shoots. 
Pkt. 10c 
Patience —(See Sorrel) 
★Pennyroyal (Mentha Pulegium) —Leaves used 
in teas and for seasoning puddings. Low growing 
plant with bluish-lilac flowers. Pkt. 10c 
Purslane (Portulaca saxifraga) —In some regions 
much prized for “greens” in salads. Pkt. 10c 
Pimpinella —(See Anise) 
★Physalis pubescens (Husk Tomato, Ground 
Cherry, Strawberry Tomato, Dwarf Cape 
Gooseberry) —Fruits sweet and pleasant. Used 
for preserves and sauces. Fruit keeps for months if 
left in husks and stored in dry room. Pkt. 10c 
