Plant an Herb Garden This Year 
EGG PLANT 
CULTURE: This semi-tropical plant re- 
quires continuous warm weather for best re- 
sults. The seed germinates slowly and should 
be started in a hotbed. Set the plants in the 
open ground when 2 inches tall, if the weather 
continues warm. Space 2% to 3 feet apart. 
Shade young plants from hot sun and spray 
to protect them from potato bugs. 
BLACK BEAUTY. Large, symmetrical 
fruits. Retain glossy black-purple 
coloring for long time. Popular. 
FLORIDA HIGH BUSH. Especially 
adapted for growing where fruits 
must be kept off the ground. Fruits 
longer than thick, glossy. 
NEW YORK IMPROVED, Purple. 80 
days. Each plant yields 4 to 6 large 
oval fruits of dark purple; flesh firm 
and meaty. Very popular. 

New York Improved Egg Plant 
ENDIVE 
Endive is largely used as a salad 
plant and can be grown practically all 
the year around. 
GREEN CURLED, GREEN RIBBED. 
Leaves mossy appearing. Center 
blanches to delicate white. Very good 
for fall and winter use. 
BROAD LEAVED BATAVIAN, 
Escarolle. 90 days. Leaves large 
and broad; heads compact, well- 
rounded. Unexcelled for salads be- 
cause of crispness and tenderness. 
KALE 
CULTURE: 
for winter and early spring; sow in June or 
July and transplant like cabbage. Will stand 
through the winter. 
KOHL RABI 
EARLY WHITE VIENNA. Bulbs grow 
to the size of an apple when ready 
for use. Of a blue-whitish color, 
delicate cabbage-like flavor. 
Kale makes excellent greens& 

HERBS 
ANISE. Annual 14-16 in. tall; chiefly 
grown for aromatic seeds used in 
flavoring. 
BORAGE. Coarse, hairy annual 12-18 
inches tall; large thick leaves used as 
pot herb and for flavoring; blue flow- 
ers highly decorative and used for 
garnishing. 
CARAWAY. Biennial; produces rosette 
of leaves similar to carrot first year, 
and branched flowering stems, 12 to 
24 in. tall the second year; grown 
chiefly for the aromatic seeds and 
the volatile oil. 
DILL, MAMMOTH. Seeds strongly 
aromatic with pungent flavor, for 
flavoring pickles and for seasoning. 
Chief use is for dill pickles. 
FENNEL, SWEET. Perennial usually 
treated as annual; 24 ft. tall, of aro- 
matic odor and sweet pungent flavor; 
seeds used for flavoring confections 
and medicines. 
LAVENDER. Half hardy perennial 2- 
2% ft. tall of a delicate aromatic 
odor; flower stalks dried and used in 
perfume and to scent linens in the 
home, 
MARJORAM, SWEET. Tender, bushy 
perennial 20 in.-2 ft. high of aromatic 
odor and pungent flavor; chiefly 
grown for tender young leaves used 
in seasoning. 
ROSEMARY. Hardy perennial, 2-4 ft. 
tall of fragrant odor and warm bitter 
flavor; leaves used in seasoning. 
SAGE, BROAD LEAF. Hardy, spread- 
ing perennial; 14-16 in. tall; of strong, 
pleasant aromatic odor and mildly 
pungent flavor; the most commonly 
used of all the herbs for seasoning. 
THYME. Hardy perennial; 8-10 in. tall; 
of strong agreeable aromatic odor and 
pungent flavor; used in medicine and 
for seasoning culinary preparations. 






Morse’s New York 
. FLORIDA BROAD LEAF. 
LEEK 
The long, thick, blanched neck of 
Leek is desirable for soups, stews, or 
creamed. It belongs to the Onion 
family, but has a decidedly sweet flavor. 
Sow seed in early spring in rows 12 to 
18 in. apart. Thin to 4 to 6 in. apart 
in the row. Blanch with earth before 
using. 
LETTUCE 
Lettuce requires a mellow, 
moist and rich soil for best results. For early 
crop sow in hot-bed or boxes inside. Out- 
door culture can be started as soon as the 
ground can be worked in spring. Sow in rows 
1% ft. apart and thin to 3 inches between the 
plants in the row. Sow every 10 days. Water 
frequently. 
IMPERIAL No. 847. If you have had 
trouble getting head lettuce to 
‘thead,’’ try this crisp heading Ice- 
berg strain. This variety produces 
well-rounded, firm heads of excellent 
size and surprising solidity under con- 
ditions which usually produce loose 
or mediocre heads in other strains. 
Withstands quite hot weather. 
BIG BOSTON. 76 days. Plain edged 
leaves tinged bronze at margins; but- 
tery yellow at heart. One of the best 
flavored varieties. 
ICEBERG. Curled, crisp plants of 
medium size, producing medium green, 
wavy, fringed leaves having edges 
that are tinged with light brown. The 
heads are compact, medium large, 
with few outer leaves, and most de- 
licious, crisp tender hearts blanched 
to a silvery white. Withstands quite 
hot weather. Should not be confused 
with New York, which is grown and 
shipped from the West under the 
name of ‘‘Iceberg.’’ 
WHITE PARIS COS. This lettuce is 
frequently called celery lettuce on 
account of its erect habit of growth 
and because it possesses dark colored 
spatulated leaves with prominent mid- 
ribs. When grown in home gardens, 
plants should be thinned to about 8 
inches apart so that each one will 
have plenty of room. Does not make 
solid heads in hot weather. 
CHICKEN LETTUCE. Medium light 
green; fast growing. 
EARLY CURLED SIMPSON. Leaves 
bright lustrous green. 
CULTURE: 
MUSTARD 
Large, 
round, unfrilled. 
LARGE SMOOTH LEAF. Very large, 
green, smooth. 
MUSTARD SPINACH OR TENDER- 
GREEN. Narrow, spoon-shaped, dark 
green. 
SOUTHERN GIANT CURLED. Large, 
light green, crumpled and frilled. 

20 
LANE-WILSON SEED COMPANY, SHREVEPORT, LOUISIANA 



