
With the revival of interest in the period garden, the 
herb garden has again become popular. The use of herbs 
for seasoning for scenting the home and for flowers has 
again brought them into usage. We offer a list of the 
more commonly used herbs. Try them their quaint charm 
will add great interest to your garden. 
HERBS $0.30 each $3.00 per dozen 
AMERICAN BURNET (Sanguisarba canadensis) 
Leaves are used for seasoning. 
ANISE-FLAVORED SPEARMINT (Mentha spicata anisatus) 
Used for flavoring. 
APPLE MINT (Mentha Rotundifolia) 
The leaves are used to flavor drinks 
CALAMINT ( Calamintha alpina) 
Fragrant plants excellent for ground cover in 
sunny spots. 
CATNIP (Nepeta Cataria) 
An invigorating tea made of the dried leaves. 
COMMON BALM (Mellisa officinalis) 
Lemon-scented leaves flavor teas and liquers. 
COMMON CLARY (Salvia sclarea) 
The leaves flavor wines and omelettes. 
COSTMARY (Chrysanthemum balsamita) 
The dried leaves make tea. 
CRIMSON THYME (Thymus s. coccineum) 
Dense, fragrant mats for carpeting 
CURLY MINT (Mentha Crispa) 
For garnishing. 
HYSSOP (Hyssopus officinalis) 
Leaves used for medicinal purposes and to season 
vegetables. A good edging plant 
MEADOW SAGE (Salvia pratensis) 
Dark blue flowered sage blooming in spring. 
MOTHER-OP-THYME (Thymus serpyllun) 
Leaves used in medicine and for flavoring. 
PRPPERMINT (Mentha Piperite) 
Used for cooling drinks 
RUE (Ruta graveolens) 
Pungent blue-green foliage may be used to flavor 
salad and vegetables. 
Natorp's 
