“A GARDEN 
scods, 

of HERBS 
—CULTIVATION— 
Herbs will thrive in poor soil with very little care. Generally 
the annuals require plenty of sunlight, air and warmth and not too 
much water. Gravelly, sandy soil make the best beds—soil must be 
sweet and occasionally limed. 
Soil for window box of herbs may be prepared from one part 
compost—two parts sand—one part lean 
__ Perennial herbs require the same treatment as all other peren- 
nials in the garden; devide clumps every two or three years and cut 
back often. 
For an early start sow seeds in a hot frame, otherwise outdoors 
in early Spring. Most herb seeds may be sown as late as June. 
Directions on proper sowing of the various seeds in this packet will 
be found stamped on the stake marker attached to each envelope. 
Use the stake to mark the plot in which the seed is sown by imbed- 
ding it in the center of the plot. Generally sow by simply pressing 
seed in soil just enough to cover over. Large seeds like coriander 
sow about twice deep in the ground of its size. When seedlings 
develop two to three leaves transplant to desired place in the gar- 
den. The best time to transplant is at sundown on a mild, windless 
day and plant about twelve inches apart. Keep ground moist until 
seedlings are well established. 
All perennials in this packet are marked with a star * those 
not marked are annuals. 
—HARVESTING— 
Cut down leaf herbs just before they go to seed. Blossom herbs 
should be gathered just before the blossoms open. Seed herbs 
should be gathered just before they ripen and fall to the ground. 
Harvest on a warm day early in the morning. 
— DRYING FOR USE — 
The simplest method to dry herbs is to tie the herbs in bunches 
and clean them by hanging upside down and playing a gentle spray 
of water from the hose on them. Allow the water to drip freely 
and hang for a while in the warm sun where they may have the 
benefit of a gentle breeze. As soon as they are dry remove to a 
dry room with plenty of circulating air to hang until they are per- 
fectly dry and brittle. Remove leaves from stems and crush with 
a rolling pin. Store the finished product in airtight jars for future 
use. 

DRY HERBS IN JARS 
aes Boerne 
fd 
i 
ve 
a 
> 

IS Es = ee COUR 
HERG GRDEW ON Prov OF Bsq. feel 
— SUGGESTED USES — 
CUMIN SEE)—To flavor cheese dishes, bread, cookies. 
CORIANDE! SEED—For bread and rolls. 
SWEET MAWJORAM—For bean soup, egg and meat dishes. 
CURLY PARSLEY—For garneshing and general use. 
SWEET BASI|.—Used in all tomato dishes, 
SUMMER SAVORY—Mixed in poultry stuffing. 
ROSEMARY—To flavor soups, stews and pork, 
SAGE—For turkey stuffing. 
DILL SEED—Mix with salad condiments. 
SORREL—Uted in salads and sorrel soup. 
FENNEL SE!\D—For fish sauces and cookies. 
CHERVIL—tor salads, as a garnish. 
BORAGE—as a pot herb, for cream soups. 
CHIVES—Mherever onion flavor is desired. 
THYME—Fc meats, gravies, chowders. 
CARAWAY SEED—To flavor bread-cheese dishes. 
LAVENDER-—Blossoms used for their fragrance. 
RUE—Used in salads and sandwiches, 
TANSY—Atractive yellow flowers. 
NASTURTIUM—Flowers used in salads. 
Juin Jres JYardens 
LYNBROOK, N. Y. 



Sg ee Cee = 


f 2 is a F 
] U, yo. Depart ment o 
; Pier eae 
Pereraieae 2A TE SOLIS 
DESIGN and PLANET ott 
FOR HERB GARDEN 
The plan shown is one of many which can be 
layed out in a small plot in the garden from 
squares and circles. An herb garden can be 
made the central motif of the entire garden or 
can be treated as a separate adjunct. For utility 
an herb garden is best suited near the kitchen. 
For the many decorative effects which can be 
achieved with herbs it is suited almost anywhere 
in the garden. Gravel or flagstones may be set 
in the paths or the soil can be packed down to 
form a smooth path between the rows of squares 
and circles. In the plan shown sweet alyssum 
of the dwarf variety may be used to edge the 
borders. 
To proceed with any plan selected first work 
and prepare the soil and then lay out, the design 
by using twine, stakes and a ruler or yardstick. 
Seeds may be sown directly in the various plots 
or seedlings may be transplanted from the frame. 
— PLANTING GUIDE — 
Annual— grows 12" high — plant 8" apart 
Annual— 12a ee 6" 
Annual— 8" = io” 
Annual— 8" co 10" 
Annual— (2a — 12” 
Annual— 2a — 10" 
Perennial Shrub— on 15" 
Perennial— 18" a= 15" 
Annual— 36" co 15" 
Perennial— 30" — 15" 
Annual— 30" ao 15" 
Annual— 8" — 10" 
Annual— 255 — 125 
Perennial— 42" ~ 8" 
Perennial— 5" — 10" 
Biennial 25" — 15" 
Perennial— 24" os tz 
Perennial— 24" — 15" 
Perennial— 24" _ 15" 
Annual Vine— oe 20" 

HERB SEASONING BLENDS 
IN GIFT PACKAGES 


