Fairfield Seed and Bulb Co. Norwalk, Conn. 

For the Herb Garden 
Lee? in herb gardenin 
their value for contributing 
To keep herbs over winter, stalks should be cut on a dry day, when not 
be dried in the shade and when dry packéd tightly in boxes with air excluded. 
ANISE. Used for garnishing, Y 
BardiaisePit. | of ishing, seasoning and for 
*BALM. Used for making Balm wine and tea. 
Pkt., 10c; 
BASIL, Sweet. 
soups and stews. 
The leaves are used for flavoring 
Pkt., 10c; ; 
is reviving for two excellent reasons: the ornamental quality of herbs, and 
avor to the menu and fragrance to the home. 
uite in full bloom. They should 
arieties marked (*) are perennials 
MARJORAM (Sweet). The leaves and ends of 
shoots are used for flavoring in summer and dried 
for winter use. Pkt., 10c 
*MINT, Old Fashioned. For mint sauce and 
juleps. Pkt., 10c; 

BORAGE. 
BORAGE. Flowers excellent for bees. Leaves used 
in salads. The flower spikes can be used in cooling 
drinks. Pkt., 10c; 
CARAWAY. Seeds are used for flavoring bread, 
Pastry, meats; etc. Pkt., 10c; 
*CATNIP or Catmint. Grown for bee pasture. 
ty paves and young shoots are used for seasoning. 
Cs Cg 
*CHAMOMILE (Matricaria Chamomile). The 
dried flowers possess medicinal value. Pkt., 15c; 
*CHIVES. Member of the onion family used for 
flavoring. Plants, 3 for 65c; 12 for $2.00. 
See The seeds are used for flavoring. 
cs Cc; 
DILL. Leaves are used in pickles and for flavoring 
soups and sauces. Pkt., 10c; 
*FENNEL. The leaves boiled are used in fish sauces 
and are beautiful for garnishing. The seeds are 
used for flavoring. Pkt., 10c; 
FENNEL, Wild or Mountain. Used for gums and 
medicinal purposes. Pkt., 10c; 
*HOREHOUND. The leaves are used for flavoring 
and also in the manufacture of cough remedies. 
Pen) 10c: 
*LAVENDER. The leaves are sometimes used for 
seasoning, but the plant is chiefly grown for its 
owers, which are fragrant. Two kinds. 
*Lavender True (Lavendula vera). The best. 
Pkt., 10c; 
*Lavendula spica. Not quite so strong. Pkt., 10c; 
ROSEMARY. 
*PENNYROYAL. Leaves are used for seasoning 
puddings. Pkt., 10c; oz., 60c. 
*PEPPERMINT. The leaves and stems are used 
for flavoring and for oils. Pkt., 25c. 
*ROSEMARY. The leaves are used for seasoning. 
Pkt., 10c; 
*RUE. For medicinal purposes; good for fowls, for 
the roup. Pkt., 10c; 
SAFFRON. Used for coloring certain dishes, also 
flavoring. Pkt., 10c; 
*SAGE. Leaves and tops are used for seasoning 
and stuffing. Pkt., 10c; 
SUMMER SAVORY. The leaves and young shoots 
are used for flavoring. Pkt., 10c; 
RUSSIAN TARRAGON (Artemisia 
sacrorum.) An annual form of tarragon, 
popular in Russia, easily grown from seed 
and giving the same flavor as the perennial 
lant. To make tarragon vinegar, steep the 
oe green or dried, in ordinary vinegar. 
Pkt., 25c; 

*THYME. Used for seasoning; a tea is also made for 
nervous headache. Pkt., 10c; 
*WALDMEISTER (Asperula Odorata). Used in 
May Wine and for scenting clothes. Pkt., 10c. 
*WORMWOOD. Beneficial for poultry. Pkt. 
10c; 
