w. A. TOOLE, BARABOO, WISCONSIN 
15 
Basil, Sweet—(Ocimum basilicum). Annual. 
Formerly used in medicine. Much used 
as a flavoring for tomatoes and for fish 
sauces and many other dishes. The pleas¬ 
ant fragrance also makes it an interesting 
“smelling herb.’ Plants, doz. 50c; Seeds 
10c per .pkt. 
Bee Balm—(Monarda didyma) A native 
perennial plant that adds attractive color 
to the herb garden with its heads of red 
flowers. Once used as a medicine and in 
perfume as a fixative, also as a beverage 
it now has its place in the herb garden by 
grace of its fragrant leaves. Plants, each 
20c; 3 for 50c; $2.00 per doz. 
Borage—(Borago officinalis) Easily grown 
annual. Attractive blue flowers. The 
leaves and flowers give a flavor of cu¬ 
cumbers to salads and cold drinks. Plants 
50c per doz.; seeds 10c per ^kt. 
Burnet—(Sanguisorbia minor) The young 
leaves have the flavor of cucumbers and 
are used to flavor salads, better for this 
purpose than Borage. Plants, each 20c; 
3 for 50c; $2.00 per doz. 
Chamomile—(Anthemis nobilis) A peren¬ 
nial plant, much used as a home remedy, 
also a beauty treatment. The dried flow¬ 
ers are steeped as a tea. The fine fern- 
like foliage on the low growing plants is 
ornamental and is sometimes used to 
Carpet paths or wherever a low green 
covering is desired. Plants, each 20c; 3 
for 50c; $2.00 per doz. 
Chamomile, German—(Matricaria chamo- 
milla) Annual, smaller flowers than 
above. Uses much the same. Plants each 
10c; $1.00 per doz. Seeds 10c per pkt. 
Chervil—(Anthriscus cerefolium) An easily 
grown annual used as a garnish and flav¬ 
oring something like parsley. The fine 
light green leaves are used. Plants 50c 
per doz.; 10c per pkt. 
Chicory, Witloof or French Endive.-—A 
perennial plant with ornamental blue 
flowers. The blanched leaves are used as 
a salad. Plants, each 10c; 12 for $1.00. 
Seeds 10c per pkt. 
Chives—(Allium schoenoprasum) This har¬ 
dy onion is a favorite among flavoring 
herbs. The tender tops are used wherever 
a mild onion flavor is desired. The deep 
lilac heads of flowers ar also very orna¬ 
mental. Plants 15c each; 12 for $1.50. 
Clary—(Salvia Sclarea). A strong flavored 
plant, one of the old-time “simples.” 
Plants 20c each. 
Coriander—Coriandrum sativum,) An an¬ 
nual plant with attractive highly scented 
flowers. The seeds are used as a flavoring 
of breads, candies, liquors, etc. Plants 
50c per doz. Seeds 10c ^er pkt. 
Costmary—(Tanacetum balsamita) Peren¬ 
nial. A plant with fragrant leaves, once 
used for medicine, as a flavoring for foods 
and as a tea but now mostly grown for 
the fragrance of its leaves. Plants, each 
20c; 3 for 50c; $2.00 per doz. 
Cress—Annual used as a salad or to give 
flavor to other green salads. Seeds 10c 
per pkt. 
Dill—(Anethium graveolens). This well- 
known annual needs no description. 
Plants 50c per doz. Seed 10c per pkt. 
Elecampane—(Inula helenium) A tall plant 
with ragged yellow flowers. Roots used 
as a remedy for colds and lung ailments. 
Plants 25c each; 3 for 65c; $2.50 per doz. 
Fennel, Sweet—(Feniculum dulce) An an¬ 
nual, the stems being eaten as a vegeta¬ 
ble, while the leaves are used as a flavor¬ 
ing for salads and other dishes. The 
flavor is of Anise. Plants 50c per doz. 
Seeds 10c per pkt. 
Garlic—(Allium sativum) A tender peren¬ 
nial much used as a flavoring for sausag¬ 
es and in cooking. Plants 10c each; $1.00 
per doz. 
Germander— (T e u c r i u m chamaedrvs). 
Once an important medicinal plant but 
now mostly used as a low clipped border 
plant around herb beds and formal bor¬ 
ders. Each 20c; $2.00 per doz. $12.00 per 
100 . 
Horehound—(Marrubium vulgare) A per¬ 
ennial with rather attractive downy gray 
foliage. Formerly used in medicine and 
still used to flavor Horehound candy. 
Plants 20c each; 3 for 50c; 12 for $2.00. 
Horseradish— (Armoraicia rusticans) A 
coarse-leaved plant, the heavy roots of 
which supply the much used meat dress¬ 
ings. Roots 10c each; $1.00 per doz. 
SCENTED GERANIUMS OR 
PELARGONIUMS 
For the purely fragrant part of the Herb 
garden you will surely want a variety of 
these scented geraniums. The rose gera¬ 
nium leaves are often used to flavor jellies, 
the lemon and rose scented varieties are 
sometimes used to flavor drinks and to 
float on finger bowls, while the dried leaves 
of all the varieties may be used in Pot 
Pourri, Sweet Bags and Sachets. 
All the varieties of scented geraniums 
are tender and must be carried over win¬ 
ter as house plants in cold climates. 
Apple Scented—(Pelargonium odoratissi- 
mum) The favorite of many connoisseurs. 
Dwarf habit with soft velvety rounded 
leaf. Delightful fragrance redolent of an 
old time apple cellar. Small white flow¬ 
ers with red flecks on upper petals. 
Strong plants, each 75c. 
