30 HERBS from SEED 
For Scent, Seasoning and Sentiment 
Easily grown, all may be sown in a prepared bed in the 
open except the few that have very fine seeds. Herbs 
may be grown in beds, flower borders, rockeries, as a 
Shakespeare garden or in the vegetable garden. They must 
have a sunny position, and generally speaking will thrive 
in the average garden soil. 
(A)— Annual ; (P)— Perennial, and the number is the 
average height in inches. 
Ambrosia (A. 60). Highly deco- 
! rative and fragrant foliage. 
Oz. 75c. Pkt. 15c. 
Angelica (P. 50). Handsome foli¬ 
age and white flowers. 
Oz. 50c. Pkt. 15c. 
Anise (A. 15). Aromatic seeds, 
leaves for salads. Oz. 50c. Pkt. 15c. 
Balm (P. 18). Fragrant, lemon- 
| minty, flavored leaves. 
Oz. 50c. Pkt. 10c. 
Basil, Sweet (A. 12). Spicy, for 
kitchen use. Oz. 50c. Pkt. 15c. 
Borage (A. 15). For seasoning and 
blue flowers. Oz. 35c. Pkt. 10c. 
Burnet (A. 18). For salads and 
flavoring. Oz. 50c. Pkt. 10c. 
Camomile (P. 24). Yellow flowers, 
medicinal properties. 
Oz. 75c. Pkt. 15c. 
Caraway (A. 18). Grown for the 
spicy seeds. Oz. 30c. Pkt. 10c. 
Cardoon (A. 18). Like Celery 
stalks, for soups. Oz. 50c. Pkt. 10c. 
Catnip (P. 12). For seasoning and 
animal tonic. Oz. 75c. Pkt. 15c. 
Chervil (A. 12). Pot herb and for 
salads. Oz. 75c. Pkt. 15c 
Chives (A. 8). For seasoning. Has 
Onion flavor. Oz. 75c. Pkt. 15c. 
Coriander (A. 24). Aromatic seed, 
for cordials. Oz. 25c. Pkt. 10c. 
Dill (A. 2). For making “Dill 
Pickles.” Oz. 35c. Pkt. 15c 
Fennel,Sweet (P. 36). For flavor¬ 
ing sauces, etc. Oz. 25c. Pkt. 10c. 
Horehound (P. 24). Downy gray 
leaves, white bloom. 
Oz. 50c. Pkt. 10c. 
Hyssop (P. 18). For bees and medi¬ 
cine. . . . Oz. 50c. Pkt. 10c. 
Lavender (P. 24). Blue, sweet- 
scented flowers. Oz. 50c. Pkt. 15c. 
Marjoram, Sweet (A. 20). For 
flavoring, kitchen herb. 
Oz. 50c. Pkt. 15c. 
Mint (P. 12). For flavoring, sauces, 
etc. ... ... Pkt. 25c. 
Rosemary (P. 24). For flavoring, 
kitchen herb. Oz. 75c. Pkt. 15c. 
Rue (P. 18). Bitter flavor, used as 
medicine. Oz. 50c. Pkt. 10c. 
Saffron (A. 24). For flavoring and 
coloring. Oz. 50c. Pkt. 10c. 
Sage (P. 15). Ornamental gray 
leaves and blue flowers. For flavor¬ 
ing, dressing, etc. Oz. 50c. Pkt. 15c. 
Savory, Summer (A. 9). For 
flavoring, kitchen herb. 
Oz. 50c. Pkt. 15c. 
Tansy (P. 24). Yellow flowers, bit¬ 
ter foliage. Oz. 70c. Pkt. 15c. 
Tarragon, Russian (A. 18). An 
annual type (the perennial form can¬ 
not be grown from seed). For flavor¬ 
ing. ... ... Pkt. 25c. 
Thyme, English (P. 9). Very 
popular kitchen herb. 
Oz. 75c. Pkt. 20c. 
Wormwood (P. 36). Bitter, for 
medicines and cordial. 
Oz. 50c. Pkt. 10c. 
T-T S. Heading from top to bottom: Sage, Dill, 
Basil, Marjoram, Fennel, Borage 
Note! There are quite a number of 
Dwarf and Creeping Mints which are 
not practical or easy to grow from 
seed. 
T.T.S. Reading from top to bottom : Rue, Savory. 
Thyme, Anise, Horehound, Hyssop 
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