THE HERB GARDEN 
Grandmother's garden with its delicious and fascinating odprs and delicate unassuming blossoms 
with its valuable contributions to the needs of the ills of the family and to the delectable addition; in 
flavor and attractiveness of the daily menu; having been almost forgotten, is again coming into popu¬ 
larity. Today, no garden should be complete without a spot set aside for both the annual and perennial 
herbs. Only a few perennial plants of a kind are necessary. The annuals should be placed nearby, but 
in a different bed. Room should be left for easy access in cultivating and gathering. 
Many and varied are the uses of herbs: the tastes of the family may be educated into liking the 
delightful variations in soups, tomato dishes, sandwiches, meats and summer drinks; the appetite may 
be stimulated by the artistic touch given in the use of sprays of parsley and asparagus, the flowers 
of nasturtiums and borage and other ingenious arrangements. See Ambrosia, Chervil, Chives, Cress, 
Germander, Nasturtium, Parsley, Rhubarb and Sweet Woodruff in body of Catalogue. 
The following listed herbs are easily grown from seed, require the minimum of care and comprise 
the most useful in cultivation: * indicates annuals, § biennials, t perennial. 
§ANGEUCA (ArchangeUca) 5 ft. 
Large-leaved, umbels of small 
white firs; roots used as tonic. 
*AN1SE (Pimpinalla Anisum) 1 ft. 
Umbels of white bloom; seeds 
used for pickling, flavoring for 
cakes and cookies, also for 
cough medicines and tea to re¬ 
lieve colic. 
tBALM (Maliaia Officinalis) 2 ft. 
Whitish bloom, lemon flavor; 
used for tea in sickness. A bee 
plant. 
* BASIL (Oclmiun BaslUcum) “SwssI 
Pxurpl* Bush." Handsome pot 
plant, very fragrant. Used as 
flavoring in soups. 
Lsttucs-LsaTsd (Oclmunt BuUa- 
tum). Garnish. 
tBORAGE (Borago Officinalis) 2 ft. 
Blue firs in drooping panicles, 
liked by bees; leaves used foi 
flavoring. 
§ BURDOCK (ArcUvun Uppa) 8 ft. 
Purple flower heads about II /2 
in. across. Leaves medicinal. 
Roots used by Japanese as food. 
tBURNET (Potsrium Hortenss) 2 ft. 
Leaves are sometimes used in 
soups and with Borage in cold 
drinks. 
SCARAWAY (Camm Canrl) 1 ft. White umbels, 
fragrant seeds; used for flavoring breads, meats 
and liquors. Try Caraway seeds, crushed with 
cottage cheese. 
tCATNIP (Nepeta Cataria) 3 ft. Known as Cat Mint. 
Tea from leaves aids in digestion; useful in 
flatulency and upset stomach. 
tCHAMOMlLE (Anthemls NoblUa) I ft. Firs are 
used in making a tonic that is helpful in abating 
fever as well as correcting stomach disorders. 
$CLARY (Salvia Sclarea) 2 ft. Firs bluish and white. 
Leaves used in flavoring soups. 
*CORIAKDER (Corlandrum Sativum) White seeds 
used whole in pickling or ground to flavor 
meats; young leaves used in salads. 
^DANDELION (Taraxacum) Thick-leaved. Prolific 
bloomer. Desirable; plant for "greens." 
Improved Broad-Loaved. Larger leaves, larger 
firs, early. Fine Winter salad when forced. 
SDILL (Anethum Graveolena) 2 ft. Yellowish um¬ 
bels; leaves used for pickles and for flavoring 
in sauces. 
^ELECAMPANE (Inula Halenlum) 3 ft. Golden 
bloom, tea made from the roots used in bron¬ 
chial troubles. 
§ FENNEL (Foenlculum Officinale) 4 ft. Leaves used 
in fish sauces also for garnishing. The stalks 
are edible. Seeds used in flavoring. 
tHOREHOUND (Marrublum Vulgare) 2 ft. Leaves 
and tops steeped in boiling water make splen¬ 
did cough remedy. 
tHYSSOP (Hyeaopua Officlnalle) 2 ft. A pretty 
flowering plant, blooming throughout the sum¬ 
mer. Leaves and tops when steeped make bene¬ 
ficial drink used as an expectorant. 
tLAVENDER (Lavandula Vara) 2 ft. Firs lilac-blue, 
in spiked whorls, are delightfully fragrant when 
dried and used in sachets for linens. 
*LOVAGE (Leviaticum Officinale) 
1 ft. Tall sweet aromatic herb 
with many flowered yellow 
umbels. 
‘MARJORAM, SWEET (Majorana 
Hortensia) 2 ft. Firs in purple 
spikes on fragrant plants of 
spicy bitterish taste. Besides be¬ 
ing used for medicinal purposes. 
Marjorams are used for season¬ 
ings in stews, soups, and meat 
dishes. 
tPot (Origanum Vulgare) 2 ft. 
Larger purple flowers. Branches 
used for culinary purposes. Both 
species are grown for their aro¬ 
matic leaves when dried. Es¬ 
pecially good with lamb. 
tMINT, CURLED (Mentha Crlapa) 
Strong-scented ornamental per¬ 
ennial herb often used for gar¬ 
nishing. 
tMUGWORT (Artemisia Vulgaris) 
4 ft. Recommended for poultry 
yards to promote the health of 
fowls. 
^PATIENCE (Rumex Patientia) 5 ft. 
Large leaves used for early 
greens. Wholesome. 
{PENNYROYAL, European (Mentha 
Puleglum) 1 ft. Flowers purple 
in whorls (Fleabane). The strongly sweet-scented 
leaves are used for flavoring. 
{PEPPERMINT (Mentha Piperita) 2 ft. The most val¬ 
uable of the mints, grown for its essential oils 
which are used extensively in confectionery 
and medicines. 
{PKYSALIS Edulis. Cape Gooseberry. 3 ft. The ed¬ 
ible Physalis which may be eaten raw or made 
into pies and preserves; this is said to have 
been the chief fruit of early English settlers in 
New South Wales, Australia. 
{ROSEMARY (Rosmarinus OfllclnalU) 3 ft. Hardy 
evergreen shrub. Firs pale blue in spikes, used 
to relieve headaches. 
{RUE (Ruta Gravoolens) 2 ft. Erect strong-scented 
plant with small yellowish firs. 
{SAGE, Broad Loaf (Salvia Officinalis) 1 ft. Sub¬ 
shrub. Profuse blooming blue firs in whorls. 
Used for seasoning meats, etc. 
‘SAVORY Summer (Satureja Annua) 18 in. Culti¬ 
vated for its aromatic tops which are used in 
seasoning and flavoring. It adds a zest to an 
omelette or a sauce. 
{Winter {jSatureia Montana) 1 ft. Dwarf hardy 
evergreen. Lilac firs. Use as Summer variety. 
‘SAFFRON (Carthamus Tlnctorius) 1-3 ft. Orna¬ 
mental plant with spiny leaves and orange firs. 
Flowers yield a dye. Leaves used for flavoring. 
{TANSY (Tanacetum Vulgare) 4 ft. Dense yellow 
firs; leaves used as a garnish, 
{TARRAGON, True (Artemisia Dracunculus) 2 ft. 
Aromatic leaves used in seasoning salads and 
in making Tarragon vinegar. 
{THYME Summer French (Thymus Vulgaris) 6 in. 
Often used as an edging. Clustered lilac flowers. 
Winter, German or Broad Leaf. Used for flavor¬ 
ing soups, stews, and gravies. 
{WORMWOOD (Artemisia Absinthium) 1 ft. Very 
bitter; tea of the leaves used as a vermifuge. 
Wormwood 
Regular pkt. 5c, Jumbo pkt. 10c. 
GREENWOOD. SOUTH CAROLINA 
71 
