HERBS 
Herbs are very ornamental, many bearing really lovely flowers. They impart a strong, spicy taste an 
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, an 
the following Autumn or Spring transplant to convenient situations. The others are annuals. 
Ani 3 e (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. 2©c 
★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 and 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)—Bulb is 
usually boiled and used in fish sauces. Blanched 
stalks can be eaten like Celery. Pkt. 10c. oz. 20c 
★Fennel, Sweet (Foeniculum vu 4aris)—A 
24-inch thick-set plant with large and finely cut 
leaves used in salads and teas. Pkt. 10c, oz. 15c 
Ground Cherry—(See Physalis) 
★Horehound (Marrubium vulgaris)—Leaves 
U3ed in flavoring candy and for tea for coughs. 
Pkt. 10c 
Husk Tomato—(Pee Physalis) 
★Hyssop (Hyssopus officinalis)—Used in salads 
and for flavoring omelets. Pkt. 10c 
-fcLavender (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)—vFor making mint sauce and juj^ps. 
Spreads rapidly by f means/ ot underground §Koote. 
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 
★Rampion (Campanula rapunculus)—Leaves 
and root are used in salads. Roots maj r be stored 
in sand for Winter use. Pkt. 10c 
★ Rue (Ruta graveolens)—Leaves used to flavor 
beverages and for seasoning vinegar. Pkt. 10c 
★Rosemary (Rosmarinus officinalis)—Foliage 
dark and shining. Flowerslightblue. Leaves usedfor 
soups and for aromatic oil. Pkt. 10c 
★Sage (Salvia officinalis)—-Flowers blue with 
long silver-gray leaves produced in profusion. 
Leaves used for seasoning dressings, sausages, 
cheese, stuffing and for teas. See also Clary. 
Pkt. 10c, oz. 35c 
Salvia sclarea—(See Clary) 
Saffron (Carthamus tinctoria) (False Saffron) 
—Flowers orange, and used for coloring foods, 
dyeing silk and making rouge. Pkt. 10c 
★Sorrel (Rumei patientia)—Can be eaten raw 
like lettuce, or boiled like spinach. Pkt. 10c, oz. 15c 
Savory, Summer (Satureia hortensis)—Used in 
teas, stuffing for poultry, soups and salads, Small 
purple flowers. Pkt. 10c, oz. 15c 
Spinage Dock—(See Sorrel) 
★Tarragon, Russian (Artemisia Dracunculus) 
—The leaves dried or fresh are steeped in vinegar, 
which adds a much desired flavor. Can also be 
used with meat and in salads. Seed very scarce. 
Pkt. 10c 
★Tansy (Tasiacetum vulgaris)—Old-fashioned 
herb used medicinally and for seasoning. Pkt. 10c 
★Thyme, French (Thymus vulgaris)—Common 
or Narrow Leaf Thyme. Leaves and young shoots 
used for seasoning. Lilac flowers. Mint-like odor. 
Pkt. 10c, oz. 35c 
★Thyme, English or Winter Broad Leaved 
(Thymus vulgaris)—Used for seasoning and for 
making tea for nervous headaches. Also used in 
omelets, soups, salads and for flavoring stuffing. 
Lilac flowers. Pkt. 15c, oz. 50c 
★Waldmeister (Asperula odorata)—Sometimes 
used for carpeting shady places. Also used for 
flavoring the German May Wine (Maiwein). 8 
inches. Pkt. 10c 
Woodruff, Sweet —(See Waldmeister) 
Wormwood (Artemisia absinthium)—Orna¬ 
mental plant used for medicine and for flavoring 
absinthe and other liqueurs. Pkt. 10c 
ANY 10 PACKETS FOR 75c ANY 30 PACKETS FOR $2.00 
SIX PACKETS LOVELY ZINNIAS FOR 29c 
Worth 60c if Bought Individually 
These strains Awarded Gold Medal by The Royal Horticultural Society 
Dahlia Flowered Exquisite.10c Dahlia Flowered Oriole.10c 
Dahlia Flowered Canary Bird.10c Dahlia Flowered Dream.10c 
Dahlia Flowered Scarlet Flame.10c Lilliput or Pompon Mixed.10c 
D. LANDRETH SEED COMPANY 
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