40 Better Herbs 
AY STATE NURSERIES 
IN CORPOR 

Herb Plant Varieties 
The price for all Herbs except Rosemary, Tarragon, and 
Scented Geraniums is 30c each; $3.00 per doz. 
Balm, Lemon. Melissa officinalis. A low shrubby herb with small yel- 
low and white flowers loved by bees. Leaves, with the odor and 
taste of lemon, used in cooling summer drinks, and to flavor tea. 
Beebalm. Monarda didyma. Tall woody stemmed herb with heads of 
bright scarlet flowers and fragrant leaves and seeds. The steeped 
leaves make an aromatic tea. 
*Borage. Borago officinalis. An attractive herb about 2 feet high 
with bright blue flowers. Young plants used as pot herbs with 
cucumber flavor. Tips of stems and young leaves used in cooling 
drinks. Flowers are candied. 
Burnet, American. Sanguisorba canadensis. A native “simple” for the 
wild garden with attractive white flower spikes. 
Burnet, Salad. Sanguisorba minor. Crushed leaves have the odor and 
flavor of cucumbers and are used in mixed green salads or aromatic 
vinegars. 
Camomile. Anthemis nobilis. Decorative, finely cut foliage. A sooth- 
ing tea is brewed from the dried flowers. 
Camomile, False. Matricaria cap. nana, Golden Ball. Useful for dwarf 
edgings in the herb garden. 
Caraway. Carum carvi. Seeds are used in pastries and liqueurs. 
Catnip. Nepeta cataria. A soft gray-leaved, shrubby herb with bluish 
flowers and aromatic leaves used in medicinal tea. Loved by cats. 
*Chervil. Anthriscus cerefolium. A delicately pretty and fernlike little 
plant with white flowers and leaves turning bronze. Young leaves 
used in soups, salads, and omelets to give a slightly anise flavor. 
Chive. Allium schoenoprasum. Small, lilac flower-heads and grasslike 
leaves make a lovely edging in the spring. Grows in a small bul- 
bous clump. Onion flavor used in cheeses, salads, and vinegars. 
*Coriander. Coriandrum sativum. A pretty herb with dainty white 
umbels of flowers and fern-like leaves, 1 ft. or more tall. Dried 
seeds used in bread, sausages and cheeses. 
Costmary. Chrysanthemum balsamita. (Bible Leaf or Sweet Mary.) 
Large, light green leaves with minty odor and yellow Tansy-like 
flowers in late summer. 
Cowslip. Primula veris. Leaves and flowers flavor wines. For the wild 
garden, also as edging for the herb garden. 
*Dill. Anethum graveolens. A tall herb with attractive blue-green 
foliage and umbels of yellowish flowers. Young leaves and seeds 
used as seasoning in salads, and to flavor vinegar or cucumber 
pickles. 
*Fennel. Foeniculum vulgare. Tall, decorative herb with large, finely 
cut leaves and yellow flowers. Anise-flavored seeds used to flavor 
liquors, soups, and bread; leaves for garnishing fish. 
SCENTED GERANIUMS 
Balm Geranium. Pelargonium melissimum. One of the sweetest 
of the Geraniums, combining the lemony minty flavor of fresh 
balm leaves. 
Rose Geranium. Pelargonium graveolens. Leaves deliciously fra- 
grant, flavor puddings and jellies. Flowers rose or pink veined 
with purple. 
Finger Bowl Geranium. Pelargonium crispum. Small, curled, cit- 
ron-scented leaves crowded on stem. Flowers pale violet, 
tinged with purple. 
Nutmeg Geranium. Pelargonium fragrans. Very spicy, velvety- 
leaved Geranium used in floral bouquets, garnishes and for 
flavorings in puddings and jellies. Flowers are whitish with 
a few red veins. 
40c each; 4 for $1.35 

Germander. Teucrium chamaedrys. Plants with small, glossy dark 
green leaves and rose-lavender flowers in July. Once a medicinal 
herb, now used only as a choice horticultural asset. Excellent 
as a dwarf trimmed hedge for herb or perennial gardens. 
Ghost Plant. Artemisia, Silver King. Excellent when planted with 
other herbs for the contrast its white silvery foliage provides. 
Heliotrope, Garden. Valeriana officinalis. Fragrant plant of medieval 
herb gardens. Dried roots used in potpourris. For the wild garden 
and the border. 
Plants tan 
A New World of Forgotten Delights 
The rediscovery of herbs has opened up to garden lovers a new 
world of forgotten delights. The fragrant “nose” herbs, tasty “pot” 
and “ salad” herbs, and soothing “simples”, beloved by our great- 
grandmothers have come at last into their own, reasserting their 
piquant charms in the modern garden. Native to the warm slopes of 
the Mediterranean, herbs have been cherished from the dark ages 
down, and are intimately linked with every activity dear to man. The 
ancients believed that the plants partook of the essence of the gods, 
and were endowed with magical properties. 
Aromatic Perfumes to Refresh and Inspire 
And so indeed they are — instinct with magic and poetry — dis- 
tilling aromatic perfumes to refresh and inspire, whetting our jaded 
appetites with tart, fresh flavours and proffering us, in hours of 
weariness, the steaming cup of healing. 
Horehound. Marrubium vulgare. A low, aromatic shrub with woolly 
grayish leaves and white flowers. Dried leaves make the well- 
known candy. 
Hyssop. Hyssopus officinalis. Nearly evergreen, 2-ft. shrub which 
may be kept trimmed as a flne low hedge. Blue spikes of flowers 
in June. Hyssop was once a medicinal “simple.” 
Lavender-Cotton. Santolina chamaecyparissus. A low, woody, grayish 
shrub of pungent odor. A decorative herb in any garden, with 
small, coral-like leaves and yellow flowers. Fine for the edges 
in “knot gardens.” 
Lavender, Spike. Lavandula spica. The flowers of this species are 
less attractive than those of the True Lavender, but they appear 
later, carrying on the flowering season of this favorite herb. The 
leaves are longer and grayer and the whole plant less shrubby 
than the True Lavender. 
Lavender, True or English. Lavandula officinalis. A low, shrubby 
herb, entirely fragrant. The stems are thickly set with small, stiff, 
gray-green leaves and bear at their tips long spikes of charming 
lavender-blue flowers from early June on. The flowers are dried 
for potpourris and “sweet bags” as well as for the aromatic tea 
which is brewed from them. 
*Lemon Verbena. Lippia citriodora. A tender, shrubby plant 
with small white flowers. The leaves are extremely fragrant 
and are used both green and dried for “tea” and potpourris. 

*Marjoram, Sweet. Origanum majorana. A low-growing, soft-leaved 
little shrub with greenish knots of flowers. Delicately fragrant 
leaves used in scent bags and powders. Fresh leaves may be used 
in salads, dried leaves for seasoning meats, poultry or cheeses. 
Marjoram, Wild. Origanum vulgare. A charming herb about 2 feet 
high with thick, matted rosettes from which rise slender stems with 
pinkish red and white flower clusters. Decorative, useful for cutting. 
Not as aromatic as Sweet Marjoram, but often used the same way. 
MINTS 
Applemint. Mentha rotundifolia. Tall, 4 to 5 ft., with lovely gray, 
woolly, round leaves and spikes of late blooming lavender flowers. 
Distinctly apple-scented, fruity flavor, an addition to iced tea. 
Applemint, Variegated. Mentha rotundifolia variegata. Similar to 
Applemint but with green and white foliage. 
Curlymint. Mentha crispa. Crinkly, heavily veined, broad leaves, 
excellent in lemonade. Very aromatic foliage. 
Peppermint. Mentha piperita. A decorative, dark green mint with 
showy, stout spikes of flowers. The whole plant is very aromatic, 
and used to flavor foods, beverages, candy, and medicines. 
Peppermint, Gray Leaved. Mentha piperita tomentosa. Attractive, 
gray-green, aromatic foliage. 
Spearmint, Anise-Flavored. Mentha spicata anisatus. Faint flavor of 
anise, used for salads and especially good for iced drinks. 
Spearmint or Lambmint. Mentha spicata. Clean, smooth, dark green 
foliage spreading by root-stalks. Flowers pale lavender, borne in 
axils of upper leaves and in clusters at tips of tall stems. Most 
pungent of all mints, used for flavoring in all branches of cookery. 

