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The Tooles of Garry-nee-Dule 
Lovage (Levisticum officinalis)—Delicious celery-like flavor with a nut-like 
after flavor that makes this one of our favorite herbs for use in salads, cottage 
cheese, and other dishes, either alone or combined with other herbs. The plant is 
a very hardy perennial, tall, rather coarse growing like a giant celery. The seeds 
are sometimes used in cooking and the stems blanched and used as a vegetable. 
Not at all common. Plants, Each 25c; 3 for 65c; 12 for $2.50; Seeds, per Packet 
10c. 
Pot Marigold (Calendula officinalis)—-Annual. Grown mostly as an orna- 
mental, but the orange flower petals add color and quality to soups and stews. 
Plants, Each 10c; 12 for $1.00; Seeds, per Packet 5c. 
Sweet Marjoram (Origanum majoranum)—This old favorite culinary is 
much used for flavoring salads, soups, stews and other dishes. A tender perennial 
best treated as an annual. Plants, Each 15c; per Dozen $1.50; Seeds, per Packet 
10c. 
Reman Wormwood (Artemisia pontica)—-A hardy perennial, fine leaved 
aromatic plant with grey foliage. Can be used as a clipped border for perennial 
beds. Plants, Each 20c; 3 for 50c; per Dozen $2.00. 
Parsley, Fine Curled—Probably the most used flavoring herb. Can be used 
green and dries easily for winter use. Plants, Each 10c; per Dozen $1.00; Seeds, 
per Packet 5c. 
Rosemary (Rosmarinus officinalis)—-The fragrant leaves are used in sachets 
and pot pourris, also to flavor roasts and stews. Perennial shrub in mild climates 
but tender in the north and must be taken inside over winter. Plants, Each 35c; 
3 for 95c; 12 for $3.50. 
Rue, Herb of Grace (Ruta graveolens)—A strongly scented perennial herb 
with attractively formed foliage and curious yellow flowers. An old-time medical 
herb and once used as a flavoring for salads but too strong for most modern 
tastes. May be used as a low clipped border plant for formal beds. Plants, Each 
25c; 3 for 65c; per Dozen $2.50; per 100 $12.00; Seeds, per Packet 10c. 
False Saffron (Carthamus tinctorius)—The richly colored yellow flowers are 
used as a substitute for true Saffron. Annual. Plants, Each 10c; per Dozen 
$1.00; Seeds, per Packet 10c. 
Sage (Salvia officinalis)—Used to flavor poultry, pork and other food. Also 
an old home remedy. Perennial. Plants, Each 25c; 3 for 65c; per Dozen $2.50; 
Seeds, per Packet 10c. 
Pineapple Salvia (Salvia nutans)—-A tender sage with a distinct scent of 
pineapple. Crimson flowers. Each 25c. 
Shallot (Allium ascalonicum)—This member of the onion tribe is used in 
making an herb vinegar. The flavor is hard to describe but is something like a 
mild garlic. We do not know how hardy it is in Wisconsin as yet. Plants, Each 
20c; 3 for 50c; 12 for $2.00. 
Summer Savory (Satureia hortensis)—-The leaves and fine stems, green or 
dried are used to flavor sausages, meat dishes, and peas and beans. Annual. 
Plants, Each 10c; per Dozen $1.00; Seeds, per Packet 10c. 
Winter Savory (Satureia montana)—Perennial. More pungent than the above 
but used in much the same way. Makes a good edging plant for formal beds or 
for “Knot Gardens”. Plants, Each 20c; 3 for 50c; 12 for $2.00; Seeds, per Pack- 
et 10c. 
Dwarf Winter Savory—This is a very compact and low growing form that 
is very good for formal borders or designs. Plants, Each 25c; 3 for 65c; 12 for 
$2.50. 
Skirret—An old fashioned perennial herb, the roots being roasted or boiled 
and used in salads. Plants, Each 20c; 3 for 50c; 12 for $2.00. 
French Sorrel (Rumex scutatus)—Basis for the popular Sorrel soup so much 
used in France. Adds sprightliness to salads, sauces, spinach and omelets. Per- 
ennial. Plants, Each 25c; 3 for 65c; 12 for $2.50; Seeds, per Packet, 10c. 


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