Parsley, Fine Curieci— Probably the hiost 
used flavoring herb. Can be used green and 
dries easily for winter use. Plants, Per 
Doz., 50c; Seeds Per Plct^, 5c. 
Rosemary (Rosmarinus officinalis)—The 
fragrant leaves are used in sachets and pot 
pourris, also to flavor roasts and stews. Oil 
of Rosemary is used in perfumes and toilet 
preparations as tvell as in medicines* Per« 
ennial shrub in mild climates but tender in 
the north and must be taken inside over 
Winter. Plants, Each 35c; 3 for 95 g; 12 
for $3.50. 
Rue, Herb of Grace (Ruta gravgoletls)^— 
A strongly scented perennial herb with at¬ 
tractively formed foliage and curious yellow 
flowers. An old-time medical herb and 
once used aS a flavoring for salads but too 
strong for most modern tastes. May be 
used as a low clipped border plant for for¬ 
mal beds. Plants, Each 25c; 3 for 65c; 
Per Doz. $2.50; Per 100, $12.00; Seeds, 
Per Pkt., lOc. 
False Saffron (Carthamus tinctorius)'— 
—'The richly colored yellow flowers are used 
as a substitute for true Saffron. Annual. 
Plants, Each 10c; Per Doz., $1*00; Seedsj 
Per Pkt. lOc. 
Sage (Salvia offlcinalis)—-Used to flavor 
poultry, pork, veal, cheese, sausages, stuf¬ 
fings, string beans and stewed tomatoes. 
Also an old home remedy. Perennial. Use 
sparingly as the flavor is very strong. 
Plants, Each 2Sc; 3 for 6Sc; Per Doz. $2*'' 
60; Seeds^ Per Pkt. 10c. 
Pineapple Salvia (Salvia nutans)-—A 
tender sage with a distinct scent of pine¬ 
apple. Crimson flowers. Each 35c* 
Summer Savory (SatUroia hortensis) — 
The leaves and fine stems, green or dried 
are used to flavor sausages, meat dishes, 
and peas and beans. Annual. Plants Per 
Doz*, 50c; Seeds Per Pkt., lOc* 
Winter Savory (Satureia montana)-— 
Perennial. More pungent than the above 
but used in much the same way. Makes a 
good edging plant for formal beds or for 
“Knot Gardens”. Plants Each 20c; 3 for 
SOc; 12 for $2.00; Seeds Per Pkt. 10c. 
Dwarf Winter Savory-— -ThiS is a very 
compact and low growing form that is very 
good for formal borders or designs. Plants, 
Each 25c; 3 for 65c; 12 for $2.50. 
French Sorrel (Rumoi^ ScUtatUs)—BaSis 
for the popular Sorrel soup so much used 
in France* Adds sprightliness to salads* 
sauces, spinach and omelets. Perennial* 
Plants, Each 25c; 3 for 65c; 12 for $2*50* 
Southernwood, L£ids Love, Maidens Ruin 
(Artemisia abrotanum)—A hardy shrubby 
plant. Formerly used in love potions, irt 
medicine and much esteemed for its fra-’ 
grant finely cut foliage. Makes a Very at^ 
tractive clipped hedge. Height to 4 ft* 
Plants Each 25c; 3 for 65c; 12 for $2.50* 
Southernwood Dwarf Form —This is evi¬ 
dently a different species than the above 
but it came to us as the genuine English 
Southernwood. We have not been able to 
straighten out the nomenclature* This vari¬ 
ety is dwarf in form, reaching about 18 in* 
and trims well for dwarf hedges or formal 
borders. The fragrance is not so pleasing 
as the taller variety. Each 25c; 3 for 65c; 
Per Doz. $2.50; Per 100, $12*00. 
Sweet Flag (Acorus calamus)-—A native 
perennial with aromatic roots with a sweet 
pungent take of ginger. The roots are 
sometimes candied, also used in perfumes 
and medicines. Plants, Each 20c; 3 for 
50c; 12 for $2.00* 
True Tarragon (Artemisia dracUnculus) 
—One of the indispensable herbs, the basis 
for the well known Tarragon Vinegar, and 
used in salad dressings and special meat 
sauces. A strong individual flavor. Peren¬ 
nial. Plants, Each 35c; 3 for 95c; 12 for 
$3.50*- 
Tansy (Tanacetum vulgare)—A peren¬ 
nial plant that has become quite generally 
naturalized over most of the country. A 
strongly aromatic plant, widely popular as 
a home remedy and sometimes used in 
cookery and as a tea. Plants, Each 20c; 
3 for 50c; 12 for $2.00. 
Rampion (Campanula rapunculus)—A 
rarely grown salad herb or vegetable. It 
is an easily growm biennial, and if the seeds 
are sown in May the roots will be ready 
to use in late fall. The roots are eaten raw 
or boiled and the tops also used as greens. 
Plants, Each 10c; Per Doz. $1.00; Seeds 
Per Pkt. 10c. 
