Sw^et Pennei— More .branching, not used 
as a vegetable but same value for flavoring 
Other dishes. Plants Per Doz., 50c; Seeds, 
Per Pkt., lOc* 
Garlic (Allium Sativum)—Used with dis¬ 
cretion it is indispensable in fine cooking. 
Also used in flavoring some types of saus¬ 
ages. Started plants, Each, 10c; Per Doz., 
$1.00. Dry bulbs Per lb. 30c. 
Germander (Teucrium chamaedrys)-— 
Perennial. Once both a culinary herb and 
an herb of medicine and magic. Small dark 
green oak shaped leaves. Now more highly 
valued for Use as a tiny clipped hedge 
around formal beds of herbs. Each, 20c; 
Per Doz., $2.00; Per 100, $12.00. 
Horehound (Marrubium vulgare)—Per¬ 
ennial. You will love the downy, crinkled 
grey foliage even if you do not care to 
make your own Horehound candy. Each, 
25c; 3 for 65c; Seeds, Per Pkt., 10c. 
Horseradish (Armoraicia rusticans) — 
Easily grown in good garden soil. Roots, 
Each, 10c; Per Doz., $1.00. 
Hyssop (Hyssopus officinalis — Men¬ 
tioned in the Bible as one of the common 
herbs of that time. Hyssop has a history 
of use for thousands of years in medicine 
and for culinary and aromatic use. It has 
now fallen into disuse but is still treasured 
in the garden for its long and honored his¬ 
tory. A hardy perennial with spikes of 
rich blue flowers in summer, it is an orna¬ 
ment in the herb garden or perennial bor¬ 
der. 15-18 in. Plants, Each 25c; 3 for 65c; 
12 for $2.50. 
Hyssop (Pink Flowered)— UnusUal pink 
flowered form^ Each 25c; 3 for 65c. 
Myssop (White Flowered) — A I'are White 
Hyssop. Each 25c; 3 for 65c, 
Lavender— The clean, cool scent of Lav-* 
ender flowers and foliage is so much a fav¬ 
orite that Lavender is widely used as a 
perfume and also as a scent for soap and 
toilet preparations. Sometimes it is used 
as a flavoring for foods. The dried flowers 
and sometimes the leaves are produced in 
great quantities for sachets and sweet bags 
to use among clothes and linen. An early 
covering of leaves or other protection is 
needed in Wisconsin to carry Lavender over 
winter. Plants, Each 25c; 3 for 65c; 12 
for $2.50; Seeds Per Pkt., 10c. 
Lavender, Dwarf Munstead—A compact 
growing variety suited to the edge of the 
perennial border or the rock garden. Each 
35c; 3 for 95c. 
Lavendula delphinensis —Another rather 
compact variety that we have found more 
winter hardy than the seedling L. Vera. 
Each 35c; 3 for 95c. 
Pot Marjoram (Origanum vulgare )^—■ 
This hardy perennial is used in medicine, 
perfumes and sometimes in cookery though 
the flavor in no way compares with Sweet 
Marjoram. Plants, Each 25c; 3 for 65c; 
12 for $2.50; Seeds Per Pkt., 10c. 
Cretan Dittany, Hop Plant (Origanum 
dictamnus)—Holy plant of ancient Crete, 
this lovely tender perennial is still quite 
rare in this country. The hop-like heads of 
fragrant mauve flowers above the rounded 
grey leaves are a most attractive addition 
to the herb garden, and the flavor is good 
in stews and soups, too. Plants Each 35c; 
3 for 95c. 
Mints 
Foh ybUh cohy^hieflcC WC have grouped 
ail the mints together. 
Applemmt (MenthU gentilis) *— LoW 
spreading perennial plant With a mild at¬ 
tractive fhagrance, and green leaves moL 
tied with yellow. Plants, Each 25c; 3 foi' 
65c. 
Bergfairtot (Meiltha citrSta)-— This old 
perennial herb has been much used in medi¬ 
cine, also in perfumes. We like to Use it 
in our old-fashioned sweet bags combined 
with other herbs. A scent of orange com¬ 
bined with mint. Each 25c; 3 for 65c; 12 
for $2.50. 
Mint, Curly Mint, Spearmint (Mentha 
spicata crispa)—We like this form of the 
popular Mint “with its dark green curly 
green leaves for all kinds of mint flavoring. 
This is the kind most used in the south for 
flavoring drinks. Each 20c; 3 for 50c; 12 
for $2.00. 
English Mint, Lamhmint, Spearmint 
(Mentha spicata)—This is the more com¬ 
mon type of mint, with lighter green leaves, 
not curled and with sharply notched leaves. 
Used as flavoring for mint sauces, mint jel¬ 
ly, drinks or wherever a mint flavor is de¬ 
sired. Perennial Plants, Each 20c; 3 for 
.50c; 12 for $2.00. 
