SEEDS AND PLANTS FOR AN 
ANISE (Pimpinella anisum). An annual herb. The seeds are used for flavoring 
candy. Pkt. 10c, % oz. 20c. 
BALM (Melissa officinalis). The leaves have a pleasing fragrance. Pkt. 10c, Tr. 
Pkt. 20c, yi oz. 25c. 
CAMOMILE (Anthemis nobilis). A hardy variety. The leaves are used to make a 
medicinal tea. Pkt. 10c, Tr. Pkt. 25c. 
CARAWAY (Carum carvi). The seeds of this annual are used to flavor bread and 
rolls. Pkt. 10c, 1 oz. 30c. 
CALAMINT (Calamintha alpina). The foliage is pleasingly fragrant. Pkt. 15c, 
Tr. Pkt. 35c. 
CATNIP (Nepeta cataria). Gray foliage with a pungent aroma. Pkt. 10c, Tr. Pkt. 
• 20c, yi oz. 30c. 
CORIANDER (Coriandrum sativum). An annual. Seeds are used in flavoring 
candy. Pkt. 10c, yi oz. 15c. 
CHIVES (Allium schoenoprasum). The leaves give an onion taste in salads. Pkt. 
10c, Tr. Pkt. 25c. 
DILL (Antheuin graveolens). An annual. The seeds are used to make Dill Pickles. 
Pkt. 10c, J4 oz. 15c. 
FENNEL (Foeniculum vulgare). The seeds are used in flavoring. An annual. Pkt. 
10c, oz. 15c. 
HOREHOUND. Used for flavoring and in cough remedies. Pkt. 10c, yi oz. 20c. 
HYSSOP (Hyssopus officinalis). A medicinal herb and the leaves are used for 
flavoring. Pkt. 10c, yi oz. 20c. 
LAVENDER (Lavendula spica). The flowers are used in potpourris. Pkt. 10c, Tr. 
Pkt. 25c, yi oz. 30c. 
PEPPERMINT (Mentha piperita). The top leaves are used to flavor beverages. 
Pkt. 20c, Tr. Pkt. 50c. 
ROSEMARY (Rosmarinus officinalis). The leaves have a pleasant aroma. Pkt. 10c, 
Tr. Pkt. 25c, yi oz. 50c. 
RUE (Ruta graveolens). A handsome foliage plant. Leaves have a pungent fra¬ 
grance. Pkt. 10c, yi oz. 25c. 
INTERESTING HERB GARDEN 
SAGE (Salvia officinalis). Widely used in flavoring dressings and sausage. Pkt. 10c, 
yi oz. 20c. 
SPEARMINT (Mentha spicata). The fragrant leaves are used to flavor sauces and 
cool drinks. Pkt. 15c, Tr. Pkt. 35c. 
SUMMER SAVORY (Satureia annua). The fresh leaves of this annual are used to 
flavor soups and vegetables. Pkt. 10c, yi oz. 20c. 
SWEET MARJORAM (Marjorana hortensis). An annual. The leaves have a fresh 
fragrance. Used for flavoring. Pkt. 10c, yi oz. 20c. 
TANSY (Tanacetum vulgare). Pretty in the garden with its scented foliage. Pkt. 
10c, Tr. Pkt. 25c, yi oz. 35c. 
THYME (Thymus vulgaris). The dried leaves are used in flavoring. Pkt. 10c, Tr. 
Pkt. 25c, yi oz. 35c. 
WINTER SAVORY (Satureia montana). A hardy variety. Leaves are used for 
flavoring. Pkt. 10c, yi oz. 25c. 
SWEET WOODRUFF (Asperula odorata). A hardy plant for the low border. A 
sweet hay-scented fragrance. Pkt. 10c, Tr. Pkt. 25c. 
WORMWOOD (Artemisia absinthium). Heavy silver foliage. A medicinal herb. 
Pkt. 10c, yi oz. 25c. 
HERB PLANTS 
The following are strong field grown plants. 
CHIVES. Each 20c, per three 50c, per ten $1.25. 
COSTMARY (Chrysanthemum balsamita). Each 30c, per three 75c. 
RUE. Each 20c, per three 50c, per ten $1.25. 
ROUND-LEAF MINT (Mentha rotundifolia). Each 25c, per three 60c, per ten 
$1.50. 
SPEARMINT (Mentha spicata). Each 20c, per three 50c, per ten $1.25. 
THYME. Each 20c, per three 50c, per ten $1.25. 
HOW TO GET BEST RESULTS WITH 
HUNTINGTON’S SEEDS 
ADVANTAGES OF GROWING FROM SEEDS— 
First, of course, is the economy. You can have the rare 
and unusual in your garden at a very modest cost. 
Raising plants from seed is one of the most interesting 
and fascinating hobbies for the true flower lover. It is a 
rare delight to see the seeds develop from tiny seedlings 
into blooming specimens in your garden. 
WHEN TO SOW—Unless you have greenhouse facilities 
or hot beds the best time to sow alpine, perennial, and 
annual seeds is in April. In our climate we have found 
the middle of April very satisfactory for outside sowing. 
The weather is generally cool, the sun not too hot, 
and there is plenty of moisture. 
PREPARATION OF SEED BEDS—Thoroughly spade 
and rake the beds. Be sure the bed is level or the seed 
will wash to one corner. It is not necessary to have the 
seed bed heavily fertilized. Too much fertilizer is in¬ 
jurious to seedlings, with their tender roots. 
HOW TO SOW—Sow the seed thinly, especially those 
items that are not going to be potted or transplanted 
early. After the seed is sown take a flat board and firm 
the seed into the soil. Then screen a light covering of 
loose soil over the seeds taking particular care that the 
seed is not covered too deep. Then water with a fine 
spray. Keep them well shaded until they germinate. 
SOW FINE SEEDS IN FLATS OR POTS—The fine 
seeds of both annuals and perennials should be given 
special care by sowing in flats or flower pots. In this 
way you can watch them more carefully and your 
results will be much more satisfactory. 
HOW TO HANDLE SEEDLINGS—Annual seeds ger¬ 
minate in about from three days to two weeks and 
they are not as difficult to handle as the alpine and 
perennial seeds which vary from about one week to a 
month in germinating. Do not water too much but do 
not let the soil dry out. Gradually give the seedlings a 
little air but do not let the mid-day sun hit them. If 
possible we recommend potting all seedlings as it gives 
them a start and permits transplanting earlier. 
SPECIAL INSTRUCTIONS—Do not sow the seed too 
deep. Be sure your seed beds are well drained. The 
proper soil for seed beds is a clean rich loam. Do not 
permit the soil to become crusted. If the seed does 
not germinate quickly do not become discouraged, for 
weather conditions vary the length of time for the seed 
to germinate. 
KEEP THIS IN MIND—-We have over thirty years of 
experience in handling fine seeds and we are always 
ready to be of assistance to you. While the Spring of 
the year is always our busy season, yet we have made 
provisions to set aside a portion of each day to answer 
your inquiries and to be of help to you in your garden¬ 
ing problems. Call upon us at any time and we will 
gladly cooperate with you. 
Remember fresh, high quality seed costs no more than 
ordinary seed and will give you the finest results. 
Ralph E. Huntington Nursery Painesville, Ohio 
