Sweet Smelling Herbs 
Just as fashions change so do the trends of gardening. It is a pleasure to realize 
that the old-time fragrant herbs which had been relegated to oblivion in many 
gardens are at last being re-established as indispensable. To be sure, some have 
always been cherished and grown for culinary purposes and a few for their unfor- 
getable fragrance but as a group many charming scented plants existed only in the 
gardens of the curious. But now, herb-gardens hold a great and sustained interest 
for those who enjoy plants steeped in the history, the literature, in short, the tradi- 
tion of our culture. 
The growing of herbs is a simple matter. They thrive in full sun in any well- 
drained area. There is no need to fertilize the soil. In fact, they seem to thrive in 
hot, dry situations requiring little or no water and only occasional cultivation to 
keep down weeds. Lest you think we are suggesting that you grow your herbs 
in rows like vegetables, may we remind you that many herbs are unusually decora- 
tive in foliage and in flower. To be sure, you will find them of unusual value and 
interest to border your vegetable garden. 
Plant your herbs where you can have easy access to them. If the opportunity 
presents itself, make an herb border on both sides of a wall or on one side. As you 
glance over the pages devoted to herbs in this Catalogue, you will find the heights 
specified so that you can plan a border using effective background, middle-ground 
and foreground plants. The perennial herbs will, for the most part, provide the 
foundation of your herb-garden, but you can use such annuals as Basil, Pot Mari- 
gold, Anise, Sweet Marjoram, Fennel and Summer Savory to provide color. Then, 
too, many of the perennial herbs such as the variegated Applemint, English 
Lavender, Bee-Balm, Rue, Gas-Plant, Spearmint, and Thyme can be depended 
on for their share of color. In addition, you can use Sweet William, Madonna 
Lilies, Belladonna Larkspur, Monkshood, Johnny-Jump-Ups and a dozen other 
quaint old-fashioned plants to add interest to your herb-garden. All of these had 
some significance in the herb-gardens of other days. 
Of course, if you have space, you will want to make a knot-garden. These 
intricately designed formal areas provide a delightful way to work out curious 
patterns with plants. 
May we suggest that you look at the list of books of herbs and delve into the 
subject. It’s one of the most engrossing of hobbies and herbs have many practical 
applications to our everyday lives. 
In view of the present war situation, many of the condiments which we have 
previously imported from Europe can no longer be obtained. Why not grow some 
in your own garden this year? There is hardly a household where some of the 
dried herbs are not used in cooking. 
All herb plants are 25 cts. each; 65 cts. for 3 of one kind; 
$2.00 per 10; $18.00 per 100, unless otherwise marked 
ANGELICA (Angelica Archangelica). 4 ft. Anherb for the background of your 
garden with sturdy stems, celery-like foliage, and large, flat umbels of white 
flowers. The candied stems are a rare delicacy. This plant will act as a biennial 
if you do not remove the dead flower-heads. Rare. 50 cts. each. 
ANISE (Pimpinella Anisum). 1 ft. Who has not tasted Anise-flavored sweets? 
It was used in Virgil’s time to flavor the cake served at marriage feasts. The 
stems and foliage are delightful to chew as you walk about the garden. Annual. 
20 cts. each. 
APPLEMINT (Mentha rotundifolia). 2 ft. This round-leaved form with its woolly 
foliage and its showy spikes of lavender flowers is most delightfully decorative. 
APPLEMINT, Variegated (M. rotundifolia variegata). 2 ft. This Mint flourishes 
in moist soil. The green and white foliage is delightful in bouquets. Some herb 
enthusiasts call it ‘‘Pineapple Mint.” 
BALM (Melissa officinalis). 2 ft. A delightful bee herb, we find much of it was 
grown in medieval and in Elizabethan times. It has a delicious lemon fragrance. 
Use it as a garnish for a cool, summer drink or it can be steeped as one would 
peppermint to make tea. 
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You will enjoy experimenting with these Dried Herbs which add zest to the most 
commonplace recipes: Basil, Mint, Sage, Savory, Thyme, and Tarragon. Also 
special blends for seasoning gravies, salads, soups, omelets, poultry stuffing and 
tomato dishes. 2-02. jar 35 cts.; 4-0z. 60 cts. 

