50 
AMERICA’S LARGEST LIST OF HERB SEEDS 
HERBS 
Herbs are very ornamental, many bearing really lovely flowers. They impart a strong, spicy taste and 
odor to various culinary operations. Those marked with a ★ are perennial, and when once established, may 
be preserved for years. The others are annuals. Sow the seed very carefully in seed-beds about the middle 
of Spring, and the following Autumn or Spring transplant to convenient situations. Most Herbs prefer 
full sun. 
Special Notice:—Almost all Herb seed is grown in France, and because of war conditions in that country, 
our supply is very limited and some varieties listed will almost certainly be unavailable. 
SUMMER 
SAVORY 
CARAWAY FENNEL LAVENDER 
BORAGE 
CORIANDER ROSEMARY 
THYME 
Anise (Pimpinella anisum)—Flowers yellowish- 
white. Roots and leaf somewhat like celery. Used 
for garnishing, seasoning, and in cordials. Also 
used in bread, cake, cookies and candy. 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. Delicious in fruit 
drinks. 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. Splendid in cheese or 
tomato dishes and in fruit drinks. 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 and are fine for house decoration. Pkt. 10c, 
oz. 20c 
★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 
Cardoon—Uong, smooth stalks, requires blanching. 
Raised like celery. Tender roots used as a winter 
vegetable. Pkt. 10, oz. 60 
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. Pkt. 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 
Clove Pink (Dianthus caryophyllus)—Used for 
flavoring wines. Pkt. 10c 
