


Marjoram, Sweet Dill 
Pkt. Oz 
Angelica. Biennial. Leaves used for flavoring .......... $0.15 
Anise (Pimpinella anisum). Annual ..................... 15 
Balm. Perennial. Leaves have a fragrant odor ........... 15 
Basil, Sweet. Annual. Used for flavoring soups ...... 15 a 
Borage. Annual. Leaves are used for flavoring, and bees 
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Camomile (Anthemis nobile). Perennial ............... m5 
Caraway. Perennial. Used for flavoring confectionery, 
bread Bete weeny sah get we be ee Vie cee biota Ya et a Se OO, 
Catnip. Perennial. Sometimes used in medicine ......... aS 
Chives. Valued for their mild onion-like flavor .......... ay i 
Coriander. Annual. Used in the manufacture of con- 
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CuminzeeAromatict seeds es A ats 
Dill. Biennial. The seeds are aromatic and pungent. Used 
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Fennel, Florence. The roots are boiled, also used as 
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Fennel, Sweet. Perennial. Leaves when boiled are used 
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Horehound. Perennial. Used medicinally, also for 
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Bkts Oz. 
Hyssop. Perennial. Used medicinally. The leaves have a 
pungent taste n.d. ia eee eee oe see $0.15 
Lavender. Perennial. Yields an oil used in perfumery... .15 
Marigold, Pot. For medicinal purposes .............. .10 50 
Marjoram, Sweet. Annual. Aromatic and fragrant. 
Much used in? flavoring) eee asi i eerens «0 Seer 29 
Mint. Plants only. 
Rosemary. Perennial. Leaves fragrant, with warm, 
pungent, bitterish taste aan aee eee ert rte! ee ates 20 
Rue. Perennial. Pungent blue-green foliage ............. aL 
Sage. Perennial. More used than any other herb for 
dressings and seasonine pees. secs epee eerie i een - sy ps 
Saffron. Perennial. Used for coloring ................. 15 
Summer Savory. Annual. Used for flavoring soups and 
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Tarragon, or Estragon i: 660-6. 0 1 ts ee .25 
Thyme. Perennial. Used for seasoning .................. a5 
Wormwood. Perennial. Used medicinally ............. as 
Woodruff. Perennial. Perfumed foliage ............... 15 
HERB PLANTS 
Plant material grown especially for use in Herb Gardens not only for their fragrance and sentiment but also for seasoning. 
Balm (Melissa ‘officinalis ). Lemon-scented leaves for flavoring. 
Basil, Sweet (Ocimum balsilicum). 
Camomile (Anthemis nobilis). A soothing tea made from the dried 
flowers. 
Catnip (Nepeta cataria). Dried leaves used for making an invigorating 
tea. 
Chives (Allium schaenoprasum). Finely chopped leaves used for flavor- 
ing. 
Hoarhound (Marrubium vulgare). Dried leaves make a tea and reme- 
dial candy is made from the fresh leaves. 
Hop (Humulus lupulus). Flowers are the “Hop” used for making beer. 
Hyssop (/yssopus officinalis). Leaves used for medicinal purposes and 
to season vegetables. 
Lavender (Lavandula vera). Sweet scented blue flowers. 
Marjoram, Sweet (Origanum majorana). Leayes used for season- 
ing and in potpourris. 
Mint (Mentha viridis). Spearmint. Fresh leaves used for flavoring. 
Mint (Mentha piperita). Peppermint. 
Rosemary (Rosmarinus officinalis). Fragrant leaves. 
Rue (Ruta graveolens). Bits of the pungent foliage used to flavor salads 
or vegetables. 
Sage (Salvia officinalis). Dried leaves season meats, etc. 
Southernwood (4rtemisia abrotanum). Dried branches of “Old 
Man,” laid in wardrobes will keep moths away. 3 for $1.75; $4.50 for 
10. 
Tarragon (4rtemisia dracunculus). Top and leaves used in salads and 
to make vinegar. 3 for $1.40; 10 for $3.75. 
Thyme (Thymus vulgaris). Dried leaves used for seasoning. 
Wormwood (‘4rtemisia absinthium). Leaves used for flavoring. 
Plants of any of the above, except where noted: 3 for $1.10; 10 for $3.00. 
NOT LESS THAN THREE OF ONE VARIETY SOLD. 

150 W. 23rd Street, New York 
[43] 
Marshall’s Matchless Vegetable Seeds 
