62 

EVERY FLAVOR 
More and more are herbs becoming a 
familiar feature in home gardens. Not only 
are herbs one of the most interesting and 
unique plants . . . but they are practical 
as well, many of them providing the finest 
flavoring and garnishing for foods. 
ANISE (pimpinella anisum) — An annual 
cultivated principally for its seeds which 
have a fragrant, agreeable odor and 
pleasant taste; used medicinally for aro- 
matic cordials, and for relief of colic and 
nausea. Leaves are sometimes used for 
garnishing and flavoring. Pkt. 5c, oz. 20c. 
BALM (melissa officinalis) — A perennial 
easily propagated by division of roots or 
from seed. Leaves have a fragrant odor 
similar to lemons and are used for making 
a pleasant tea for use in fevers; also for 
making a pleasant beverage called balm 
wine. Pkt. 5c, oz. 50c. 
BORAGE—This annual plant is grown in 
the same manner as spinach. The leaves 
are fuzzy, oval in shape and 6 to 10 inches 
in length. It is used for the green filling 
in Ravioli, for which purpose it is consid- 
ered superior to spinach, chard, etc. Pkt. 
5c, oz. 25c, 2 oz. 40c. 
CARAWAY (carum carui)—Annual. Cul- 
tivated for its seeds which are used in con- 
fectionery, cakes, etc. Leaves sometimes 
used in soups, for flavoring liquors, and 
for colic in children. Pkt. 5c, oz. 15c, 2 oz. 
25c. 
CHERVIL—Pkt. 5c, oz. 25c. (See page 49.) 
CHIVES—Pkt. 5c, 4 oz. 25c. (See page 49.) 
CORIANDER (coriandrum sativum) — An- 
nual. Cultivated for its seed which has an 
agreeable taste and is used in confection- 
ery and to disguise the taste of medicine. 
Pkt. 5c, oz. 15c, 2 oz. 25c. 
DILL—An aromatic annual having a warm 
pungent taste, the seed of which is used 
for seasoning. Although possessing medic- 
inal properties it is chiefly used for making 
dill pickles. Plant grows 2 to 3 feet high. 
Very easily grown. Pkt. 5c, oz. 15c, 2 oz. 
25c. 

Sweet Marjoram 
FENNELL, Sweet—Pkt. 5c, oz. 25c, % lb. 
75c. (See page 51.) 
HOREHOUND (marrubium vulgare)—Per- 
ennial Aromatic odor and bitter, pungent 
taste. Used medicinally, especially in 
cough syrups. Pkt. 5c, oz. 50c, 2 oz. 85c. 
HYSSOP (hyssopus officinalis)—Perennial. 
Aromatic odor and warm pungent taste. 
Used as a stimulant, expectorant and mild 
tonic. Pkt. 5c, oz. 75c. 
LAVENDER — A hardy perennal growing 
about 2 feet high, very erect, with slender 
grayish green leaves and small violet- 
blue flowers. It furnishes a most delight- 
ful perfume when used for the distillation 
of lavender water or when dried and 
placed in with household linens, etc. It 
should be picked before it becomes dry 
and hard, and dried quickly. Pkt. 10c.- 
MARJORAM, Sweet (ariganum marjorana) 
—Perennial. An aromatic herb for season- 
ing. The young tender tops and leaves are 
used green in summer to flavor broths, 
dressings, sauces, etc., and are also dried 
for winter use. Pkt. 5c, oz. 20c, 2 oz. 35c. 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
IN THIS COMPLETE 
HERB GARDEN 
PEPPERMINT — Used for flavoring but 
chiefly for distillation of the valuable es- 
sence. Pkt. 25c. ; 
ROSEMARY — A hardy perennial, wit 
fragrant odor and a warm bitter taste. The 
leaves are used for flavoring meats and 
soups, and for medical drinks. Pkt. 5c. 
oz. 50c. 
SAFFRON (carthamus tinctorius)—Annual. 
Cultivated for its flowers which are used 
principally for coloring, and sometimes 
for flavoring. Flowers should be picked 
when in full bloom. Pkt. 5c, oz. 50c. 
SAGE—One of the most extensively used 
herbs for seasoning. Hardy perennial 
plant lasting for years when well estab- 
lished. Pkt. 10c, oz. 30c. 
SAVORY, Summer (satureia hortensis)— 
Annual. Dried stems, leaves and flowers 
are used extensively for seasoning, es- 
pecially in dressings and soups. Pkt. 5c, 
oz. 20c, 2 oz. 35c. 
SWEET BASIL — Aromatic annual plant 
growing from 4 to 8 inches high. Leaves 
are used in seasoning to quite an extent 
by the Italians. Can be sown at intervals 
for a continuous supply. In summer should 
be sown in semi-shady place as it will 
not run to seed so quickly. 
LARGE LEAVED GREEN — Leaves dark 
green, very aromatic. Pkt. 5c, oz. 25c. 
LETTUCE LEAVED — Leaves are much 
larger than the preceding but lighter 
green; flavoring qualities not as strong. 
Pkt. 10c, oz. 35c. 
THYME (thymus vulgaris)—Perennial. Aro- 
matic herb, used principally for seasoning. 
Leaves are sometimes used to make a tea 
for relieving headache. Pkt. 5c, oz. 50c. 
WORMWOOD — Perennial. Plant of fra- 
grant and spicy odor, but with intensely 
bitter taste. Leaves are used as a tonic, 
vermifuge and as a dressing for fresh 
bruises. Pkt. 5c, oz. 75c. 
HERB PLANTS 
Plants of Sage, Sweet Marjoram, Rosemary 
and Thyme, 50c each (postpaid). 
Lagomarsino Seeds Are, FIRST, CAREFULLY BRED . . . Then Grown 
In this catalog hundreds of differnt varie- 
ties of seed, each the best in their respective 
classes, are offered you. Few of our cus- 
tomers realize the tremendous work entailed 
over a long period of years, which must go 
into the production of these seeds. 
This production of seeds, including as it 
does, sowing, careful culture, growing super- 
vision, harvesting, all the various cleaning 
and milling operations, and detailed germi- 
nation and purity tests by our State Depart- 
ment of Agriculture, forms but a part of the 
picture, or only one phase of seed produc- 
tion work. 
The most laborious and painstaking of all 
work, starts at our breeding and trial grounds 
to develop true and genuine ‘'stock seed,’’ or 
pedigreed seed which is used as parent or 
increase seed for all the many different va- 
rieties and kinds of seed commercially raised. 
All modern methods of plant breeding are 
utilized at our breeding grounds, such as 
individual plant selection, selfing or the de- 
veloping of pure lines, hybridization, the 
selection of disease-resistant types, etc., to 
improve and constantly maintain only the 
highest quality strains. Trained members of 
our staff are directly in charge of this work, 
and are continually in touch with the latest 
developments taking place, much as a clinic 
of physicians continually advance and ap- 
jly new medical findings. 
Thus, one realizes that ordinary strains of 
seeds can just be grown, but quality strains 
of seeds must first be carefully bred and 
tested, and then grown. We base the entire 
foundation and progress of our business on 
this one basic keystone, or foundation stone 
—hbred and tested pedigreed parent strains 

for the production of every seed crop grown 
and offered to our trade. 
A modern method of plant breeding being utilized at our breeding and trial grounds in 
East Sacramento for the development of pedigreed strains. Rigorously selected plants 
are bagged and caged to prevent undesirable cross-pollination, and, thereby, establish 
pure breeding lines of known parentage. 
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