These prices do not include expressage nor postage. 
Lemon Verbena. Aloysia citriodora. Perennial. Aromatie light green leaves; flowers 
small, white, with purplish tubes. Used mainly in potpourri, sachets and perfume; 
sometimes as a tea. (Plants only.) 
Lovage. Levisticum officinale. Perennial. Large dark green celery-like leaves; yellow 
flowers. Stalks used in salads; seed for flavoring confections. (Plants only.) 
Marigold. Pot. Calendula officinalis. Annual. Bright flowers of different shades of 
yellow. Used for coloring and sometimes for flavor. (Seed only.) 
Marjoram. Pot. Origanum onites. Perennial. Aromatic leaves; fragrant white flowers, 
sometimes pinkish. Used when fresh for tea, when dried for potpourri. (Plants only.) 
Marjoram. Sweet. Origanum marjorana. Annual in north, perennial in south. Small 
fragrant green leaves; greenish flowers. Used in perfume; also for flavoring salad, 
soup and meats, especially lamb. (Seed only.) 
Mint. Mentha. Perennial. Used for flavoring beverages, vegetables, sauces and con¬ 
fections. 
Apple. Gentilis. Peppermint. Piperita. Golden. Citrata. 
Curly. Crispa. Pennyroyal. Pulegium. Wooly. Rotunifolia. 
> Creeping. Requieni. Spearmint. Spicata. 
(Plants only.) 
Mugwort. Artemisia vulgaris. Perennial. Fragrant green foliage turning to reddish- 
purple in Fall. Full of ancient herb-lore, but little modern usage except for back¬ 
ground. (Plants only.) 
Nepeta Mussini. Perennial. Sturdy green leaves; masses of blue flowers. Used for 
edging. --a 
Parsley. Petroselinum hortense. Biennial or perennial. Ornamental dark green curly 
leaves. Used for flavor and garnishing. (Plants only.) 
Pinks. Dianthus. Spice Pinks. Fragrant decorative flowers. (Seed only.) 
Pennyroyal. See Mint. 
Peppermint. See Mint. 
Rosemary. Rosemarinus officinalis. Perennial. Narrow, fragrant, grey-green leaves; 
pale blue flowers. Used for fragrance and for flavoring. (Plants only.) 
Rue. Ruta graveolens. Perennial. Much-cut leaves grayish green; small yellow flowers. 
Bitter stinging taste; pungent odor. Used sparingly in green salads. (Plants only.) 
Saffron. Carthamus tinctorius. Safflowers. Annual. Spiney leaves and orange colored 
flowers from which a dye is made. Used in flavoring. (Seed only.) 
Sage. Salvia officinalis. Perennial. Rough, grey-green leaves; lavender-blue flowers. 
Used for seasoning, particularly pork and poultry. Also used for tea. (Plants only.) 
Santolina. Gray, or lavender cotton. Santolina chamaecyparissus. Perennial. Fragrant, 
silver-gray leaves resembling sea-weed; flowers like golden balls. Decorative plant, 
excellent for edging. (Plants only.) 
Santolina. Green. S. virides. Green, fragrant, low-growing. 
Savory. Summer. Satureia hortensis. Annual. Slender soft leaves; pale pinkish- 
lavender flowers. Leaves used in flavoring soups, salads, meats and vegetables, or as 
a garnish. (Seed only.) 
Savory. Winter. Satureia montana. Perennial. Smooth dark green leaves; pinkish- 
white flowers. Used to flavor soups and meat. A legendary first aide for bee-sting. 
(Plants only.) 
Skirret. Sium sisarum. Shiny green leaves; white flowers. Root used as a vegetable, 
rather like parsnips. (Plants only.) 
