Herb Plants 
Anise (Pimpinella anisum) —■ Annual, 
easily grown from seed. Seeds used in 
medicine, also to flavor cakes and candy. 
The leave.s are used as flavor for salads 
and other foods. Transplanted plants, Per 
Doz., 50c; Seeds, . Per Pkg., 10c 
Balm (Melissa officinalis) — Perennial. 
Leaves deliciously scented with lemon. Used 
as a tea, to flavor other drinks, as medicine 
and grown for the scent of the leaves. 
Plants, Each 25c; 3 for 65c; Per Doz., 
$2.50. Seeds, Per Pkt. 10c. 
Basil, Sweet (Ocimum basilicum)—An¬ 
nual. The pleasantly spicy fragrance blends 
well as a flavoring for tomatoes, for fish 
sauces and for many other dishes. Former¬ 
ly used in medicine. We have three vari¬ 
eties with much the same fragrance. Green 
Basil with large leaves. Bush Basil, more 
compact, and Purple Basil, with purple fol¬ 
iage. Plants, Per Doz., 50c; Seeds, Per 
Pkt., 10c. 
/ 
Bee Balm (Monarda didyma)^—Peren¬ 
nial. Brilliant red flowers in summer. The 
fragTant leaves are used as a beverage tea, 
and was once used as a medicine, also as 
a perfume fixative. Each, 25c; 3 for 65c; 
Per Doz., $2.50. 
Borage (Borago officinalis) — Annual. 
Star-shaped blue flowers. The leaves and 
flowers add a flavor of cucumbers to salads 
and cold drinks. Per Doz., 50c; Seeds, Per 
Pkt., 10c. 
Burnet (Sanguisorbia minor) Perennial. 
The young leaves are used in salads to add 
the flavor of cucumbers, better for this pur¬ 
pose than Borage. Loses flavor when dried 
but makes a good vinegar. Each, 25c; 3 
for 65c; Per Doz., $2.50; Seeds, Per Pkt., 
10c. 
Chamomile, Roman (Anthemis nobilis) 
Perennial. Home remedy and beauty 
treatment. The dried flowers are steeped 
as a tea. The low growing fern-like foliage 
is sometimes used to carpet paths or as a 
lawn. Each 20c; 3 for 50c; Per Doz, $2.00. 
Chamomile, German (Matricaria chamo- 
milla)—Annual and with smaller flowers. 
Widely used as a beverage tea, and as a 
wash for blonde hair, also as a medicine. 
Plants, Each 10c; Per Doz., $1.00; Seeds, 
Per Pkt., 10c. 
Chervil (Anthri&jus ccrefoliun. ) - An¬ 
nual. Easily grown but needs light shade. 
The fine light green leaves are much used 
as garnish and flavoring in the way parsley 
is used. Plants, Per Doz., 50c; Seeds, Per 
Pkt., 10c. 
Chicory, Witloof, or French Endive— 
Perennial, with ornamental blue flowers. 
The blanched leaves are used as a salad, 
dried roots are used for a coffee substitute. 
Each, 10c; 12 for $1.00; Seeds, Per Pkt. 
lOc. 
Chives (Allium schoenoprasum) —• Per¬ 
ennial. The tender tops are used wherever 
a mild onion-like flavor is desired. The 
deep lilac heads of flowers are also very or¬ 
namental. Clumps, Each, 15c; 3 for 40c; 12 
for $1.50. 
Clary. (Salvia sclarea)—Biennial. The 
strong flavored leaves were used as an old 
family remedy. Each 20c. 
Coriander (Coriandrum sativum)—An¬ 
nual. Attractive highly scented flowers. 
The seeds are used as a flavoring in breads, 
candies, liquers, etc. Per Doz., 50c; Seeds, 
Per Pkt., 10c. 
Costmary (Tanacetum balsamita) — 
Grown for the fragrance of its leaves, once 
used as a medicine and as a flavor for foods. 
An old garden favorite. Each 25c; 3 for 
65c; 12 for $2.50. 
Cress— A quick growing annual plant 
which adds that much craved peppery taste 
to salads in spring. Seeds, Per Pkt. lOc. 
Dill (Anethium graveolens) ■—• Annual. 
Did you ever try the leaves and tender few¬ 
er buds, finely chopped and added to Cot¬ 
tage Cheese? Plants Per Doz., 50c. Seeds, 
Per Pkt., 10c. 
Elecampane (Inula helenium)—An inter¬ 
esting old garden herb, tall, perennial, with 
yellow flowers. Roots used as a remedy 
for colds and lung ailments. Each, 25c; 3 
for 65c; 12 for $2.50. 
Florence Fennel— The thickened bases of 
the stems may be blanched and eaten as a 
vegetable while the leaves, flowers and seeds 
are used as a flavoring for salads and other 
dishes, especially fish. Plants, Per Doz. 
50c; Seeds, Per Pkt., 10c. 
