for flavoring and fragrance 
51 
HERBS—Continued 
★Cress, True Water (Nasturtium officinale)— 
For garnishing salads. Is best planted by mixing 
with mud and dropping bits of the mixture here and 
there in the water. Prefers water with a slight 
current. Pkt. 10c 
Cress, Upland (Barbarea praeco)—For growing 
where streams are unavailable, and tastes almost 
identical. Will grow in any soil even in dry seasons. 
Pkt. 10c 
Cress, Curled or Pepper Grass (Lepidium 
sativum)—Cut-leaf form used for flavoring salad. 
Pkt. 10c 
Cumin (Cuminum cymimum)—Seeds used as 
ingredient in curry powder, and for pickles, pastry 
and soups. Pkt. 10c 
Coriander (Coriandrum sativum)—Flowers 
white. Seeds used in confectionery and for flavoring 
beverages. Pkt. 10c 
Dandelion (Taraxacum officinale)—Used in 
salads for its pungent taste. Pkt. 10c, oz. 30c 
Dill (Anethum graveolens)—Seed used for sea¬ 
soning pickles, and foliage in salads. Flowers 
attractive yellow. Pkt. 5c, oz. 10c 
Fennel, Florence (Foeniculum dulce)—Bulb is 
usually boiled and used in fish sauces. Blanched 
stalks can be eaten like Celery. Pkt. 10c, oz. 20c 
★Fennel, Sweet (Foeniculum vulgaris)—-A 
24-inch thick-set plant with large and finely cut 
leaves used in salads and teas. Seeds may also be 
used for flavoring purposes. Pkt. 10c, oz. 15c 
Ground Cherry—(See Physalis) 
★Horehound (Marrubium vulgaris)—Leaves 
used in flavoring candy and for tea for coughs. 
Plants should stand close together for best results. 
Pkt. 10c 
Husk Tomato—-(See Physalis) 
★Hyssop (Hyssopus officinalis)—Used in salads 
and for flavoring omelets. Also used as a bee 
pasture, because it flavors the honey. Pkt. 10c 
★Lavender (Lavendula veris) (True)—Seed 
germinates very slowly. Lilac-blue flowers used in 
scenting clothes; sometimes in salads. Pkt. 10c, 
oz. 30c 
★Lovage (Levisticum officinale)—-Young stems 
used in confectionery. Taste resembles celery. 
Pkt. 10c 
Matricaria—(See Chamomile) 
Marjoram, Sweet (Origanum majorana )—Used 
in omelets, soups, salads and in stuffing for poultry. 
Makes a good pot plant. Pkt. 10c, oz. 25c 
★Mugwort (Artemisia vulgaris)—Plant 3 feet. 
Flowers yellowish. Used as a tonic. A really 
beautiful plant with fragrant foliage. Pkt. 10c 
★Mint, Spear (Old Fashioned Mint) (Mentha 
viridis)—For making mint sauce and juleps. 
Spreads rapidly by means of underground shoots. 
Pkt. 10c 
Nasturtium (Tropaeoleum majus)—Seeds and 
leaves used in salads and pickles. Pkt. 10c 
Patience—(See Sorrel) 
★Pennyroyal (Mentha pulegium)—Leaves used 
in teas and for seasoning puddings. Low growing 
plant with bluish-lilac flowers. Pkt. 10c 
Purslane (Portulaca saxifraga)—In some regions 
much prized for “green” in salads. Pkt. 10c 
Pimpinella—(See Anise) 
★ Physalis pubescens (Husk Tomato, Ground 
Cherry, Strawberry Tomato, Dwarf Cape 
Gooseberry)—Fruits sweet and pleasant. Used 
for preserves and sauces. Fruit keeps for months if 
left in husks and stored in dry room. Pkt. 10c 
Pot Marigold (Calendula officinalis)—Used for 
aromatic, culinary, medicinal and coloring purposes. 
Pkt. 10c 
★Rampion (Campanula rapunculus) — Leaves 
and root are used in salads. Roots may be stored 
in sand for Winter use. Pkt. 10c 
★Rue (Ruta graveolens)—Leaves used to flavor 
beverages and for seasoning vinegar. Is bitter, and 
has unpleasant odor. Pkt. 10c 
★Rosemary (Rosmarinus officinalis)—Foliage 
dark and shining. Flowers light blue. Leaves used 
for soups and for aromatic oil. Also, the warm 
pungent flavor is splendid in meat sauces. Pkt. 10c 
★Sage Broadleaf (Salvia officinalis)—Flowers 
blue with long silver-gray leaves produced in pro¬ 
fusion. Leaves used for seasoning dressings, sau¬ 
sages, cheese, stuffing for poultry, and for teas. See 
also Clary. Pkt. 10c, oz. 35c 
Salvia sclarea—(See Clary) 
Saffron (Carthamus tinctoria) (False Saffron) 
—Flowers orange, and when in full bloom are used 
for coloring foods, dyeing silk and making rouge. 
Pkt. 10c 
★Sorrel French Large Leaf (Rumex patientia) 
—-Can be eaten raw like lettuce, or boiled like 
spinach. Endures 4-5 years. Pkt. 10c, oz. 25c 
Savory, Summer (Satureia hortensis)—Used in 
teas, stuffing for poultry, soups and salads, and 
leaves can be cooked with peas or snap beans for 
flavoring. Leaves should be removed before serving. 
Small purple flowers. Pkt. 10c, oz. 15c 
Spinage Dock—(See Sorrel) 
★Tarragon, Russian (Artemisia dracunculus) 
—The leaves dried or fresh are steeped in vinegar, 
which adds a much desired flavor. Can also be 
used with meat and in salads. Seed very scarce. 
Pkt. 10c 
★Tansy (Tanacetum vulgaris)—Old-fashioned 
herb used medicinally and for seasoning. Pkt. 10c 
★Thyme, French (Thymus vulgaris)—Common 
or Narrow Leaf Thyme. Leaves and young shoots 
used for seasoning. Lilac flowers. Mint-like odor. 
Pkt. 10c, oz. 35c 
★Thyme, English or Winter Broad Leaved 
(Thymus vulgaris)—Used for seasoning and for 
making tea for nervous headaches. Also used in 
omelets, soups, salads and for flavoring stuffing. 
Delightful scent and sharp aromatic taste. Lilac 
flowers. Pkt. 15c, oz. 50c 
★Waldmeister (Asperula odorata)—Does best 
when used for carpeting shady places. Also used 
for flavoring the German May Wine (Maiwein). 
8 inches. Pkt. 10c 
Woodruff, Sweet—(See Waldmeister) 
Wormwood (Artemisia absinthium)—Orna¬ 
mental plant used for medicine and for flavoring 
absinthe and other liqueurs. Very bitter. Pkt. 10c 
