
GREENWOOD, 
SOUTH CAROLINA 
THE HERB GARDEN 
The Herb Garden, with its delicious and fascinating odor 
s and delicate unassuming blossoms, with 
its valuable contributions to the needs of the ills of the family, and to the delectable addition in flavor 
and attractiveness of the daily menu; having been almost forgotten 
, is again coming into popularity. 
Today, no garden should be complete without a spot set aside for both the annual and perennial herbs. 
Only a few perennial plants of a kind are necessary. 
The annuals should be placed nearby, but in a 
different bed. Room should be left for easy access in cultivating and gathering. 
Many and varied are the uses of herbs: the tastes of the ony may be educated into liking the 
delightful variations in soups, tomato dishes, sandwiches, meats an 
summer drinks; the appetite may 
be stimulated by the artistic touch given in the use of sprays of parsley and asparagus, the flowers 
of nasturtiums and borage and other ingenious arrangements. See Ambrosia, Chervil, Cress, Germander 
Nasturtium, Parsley, Rhubarb and Sweet Woodruff in body of Catalogue. ‘ 
_ The following listed herbs are easily grown from seed, require the minimum of care and comprise 
the most useful in cultivation: * indicates annuals, § biennials, ¢f perennial. 
SANGELICA (Archangelica), 5 ft. Large-leaved, 
umbels of small white flrs; roots used as tonic. 
“ANISE (Pimpinella Anisum), | ft. Umbels of white 
bloom; seeds used for pickling, flavoring for 
cakes and cookies, also for cough medicines and 
tea to relieve colic. 
*BASIL (Ocimum Basilicum) “Sweet Purple Bush.” 
Handsome pot plant, very fragrant. Used as 
flavoring in soups. 
Lettuce-Leaved (Ocimum Bullatum). Garnish. 
BORAGE (Borago Officinalis) 2 ft. Blue firs in 
drooping panicles, liked by bees; leaves used 
for flavoring. 
SBURDOCK (Arctium Lappa) 8 ft. Purple flower 
heads about 1% in. across. Leaves medicinal. 
Roots used by Japanese as food. 
SCARAWAY (Carum Carvi) 1 ft. White umbels, 
fragrant seeds; used for flavoring breads, meats 
and liquors. Try Caraway seeds, crushed, with 
cottage cheese. 
$CATNIP (Nepeta Cataria) 3 ft. Known as Cat Mint. 
Tea from leaves aids in digestion; useful in 
flatulency and upset stomach, 
$CHAMOMILE (Anthemis Nobilis) 1 ft. Firs are used 
in making a tonic that is helpful in abating fever 
as well as correcting stomach disorders. 
SCLARY (Salvia Sclarea) 2 ft. Firs bluish and white. 
Leaves used in flavoring soups. 
*CORIANDER (Coriandrum Sativum) White seeds 
used whole in pickling or ground to flavor meats; 
young leaves used in salads. 
tDANDELION (Taraxacum) Thick-leaved. Prolific 
bloomer. Desirable; plant for ‘’greens.”’ 
Improved Broad-Leaved. Larger leaves, larger flrs, 
early. Fine Winter salad when forced. 
SDILL (Anethum Graveolens) 2 ft. Yellowish um- 
_bels; leaves used for pickles and for flavoring in 
sauces. , 
¢ELECAMPANE (Inula Helenium) 3 ft. Golden 
bloom, tea made from the roots used in bronchial 
troubles. “ 
SFENNEL (Foeniculum Officinale) 4 ft. Leaves used 
in fish sauces also for garnishing. The stalks are 
edible. Seeds used in flavoring. 
¢tHOREHOUND (Marrubium Vulgare) 2 ft. Leaves 
and tops steep- 
ed in boiling 
water make 
splendid cough 
remedy. 
tHYSSOP (Hys. 
sopus Officinalis) 
2 ft. A pretty 
flowering plant, 
looming 
throughout the 
summer. Leaves 
and tops when 
steeped make 
beneficial drink 
used as an ex- 
pectorant. 
t¢#LAVENDER 
(Lavandula Vera) 
2 ft. Firs lilac- 
blue, in spiked 
whorls, are de- 
lightfully fra- 
grant when 
dried and used 
in sachets. 

Regular pkt. 5c; Jumbo pkt. 10c. 
*“MARJORAM, SWEET (Majorana Hortensis) 2 ft. Firs 
in purple spikes on fragrant plants of spicy bit- 
terish taste. Besides being used for medicinal 
purposes,s Marjorams are used for seasoning in 
stews, soups, and meat dishes. 
$Pot (Origanum Vulgare) 2 ft. Larger purple flow- 
ers. Branches used for culinary purposes. Both 
species are grown for their aromatic leaves when 
dried. Especially good with lamb. - 
tMUGWORT (Artemisia Vulgaris) 4 ft. Recom- 
fenced for poultry yards to promote the health of 
owls. 
¢PATIENCE (Rumex Patientia) 5 ft. 
used for early greens. Wholesome. 
+PENNYROYAL, European (Mentha Pulegium) 1 ff. 
Flowers purple in whorls (Fleabane). The strong- 
ly sweet-scented leaves are used for flavoring. 
PEPPERMINT (Mentha Piperita) 2 ft. The most val- 
uable of the mints, grown for its essential oils 
which are used extensively in confectionery and 
medicines. 
ROSEMARY (Rosmarinus Officinalis) 3 ft. Hardy 
evergreen shrub. Firs pale blue in spikes, used 
to relieve headaches. : 
RUE (Ruta Graveolens) 2 ft. Erect strong-scented 
plant with small yellowish firs. 
#SAGE, Broad Leaf (Salvia Officinalis) 1 ft. Sub- 
shrub. Profuse blooming blue flrs in whorls. 
Used for. seasoning meats, etc. 
*SAVORY Summer (Satureja Annua) 18 in. Culti- 
vated for its aromatic tops which are used in 
seasoning and flavoring. It adds 4 zest to an 
omelette or a sauce. 
¢Winter (Satureja Montana) 1 ft. Dwarf hardy 
evergreen. Lilac flrs. Use as Summer variety. 
*SAFFRON (Carthamus Tinctorius) 1-3 ft. Orna- 
mental plant with spiny leaves and orange flrs. 
Flowers yield-a dye. Leaves used for flavoring. 
SESAMUM (Bene). Solitary violet axillary flowers. 
Large leaves 
Seeds used in confections; also yield commercial 
oils. 
¢tTANSY (Tanacetum Vulgare) 4 ft. Dense yellow 
flrs; leaves used as a garnish. 
tTARRAGON, True (Artemisia Dracunculus) 2 ft. 
Aromatic leaves used in seasoning salads and in 
making Tarragon vinegar. 
tTHYME, Summer 
French (Thymus 
Vulgaris) 6 in. 
Often used as an 
edging. Cluster- 
ed lilac flowers. 
Winter, German 
or Broad Leaf. 
Used for flavor- 
ing soups, stews 
and gravies. 
tWORMWOOD 
(Artemisia Ab- 
sinthium) 1 ft. 
Very bitter; tea 
of the leaves 
used as a Ver- 
mifuge. 
NOTE: The Brit- 
ish sound the “H”’ 
in pronunciation, 
but the ancient 
and original ‘‘urb” 
is in greater favor. 

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