Herks for the Defense ‘flower Garden 
Their usefulness in the kitchen meets competition for their beauty in the garden. 
They are easily grown and are kitchen requisites for seasoning purposes, garnishing salads and desserts and 
mixing tasty drinks. The ornamental and scented leaves create a most pleasing atmosphere in the garden. 
Schzzpers OYE for Vato zy Hert; Garden 
Our patriotic “Victory Garden” is very unique, the highlight being the planting of Herbs in a “V.’”’ A complete 
collection of unusual plants for beauty, kitchen and medicinal purposes are contained in this garden. 
We can also supply plans for a square knotted garden, size 10 by 10 feet with complete information on plant- 
ing and quantities of plants required. This same garden can be increased in size to any dimensions required. We 
have also prepared a sketch of an oblong garden, size 12 by 5 feet, which is more adaptable to border plantings. 
Detailed plans will be sent upon request as well as our complete list of Herbs for borders, edgings and knots. 

Condensed List of Herbs and Scented-Leaved Plants 
CULINARY HERBS 
Their uses as seasonings and for salad bowls are 
many; we list a few suggestions after each variety. 
ANNUALS HARDY PERENNIALS 
ANISE. Use leaves or seeds sparingly in soups. Fine cut BALM. (Lemon) For salads, cold drinks or hot tea. 
leaves in salads. BURNET. For flavoring soups or cold drinks. Tastes like 
a cucumber. 
CHIVES. For soups, cheeses or salads. 
BORAGE. Garnish desserts with flowers or float in HOREHOUND. Use dried leaves for horehound candy, 
BASIL. (Sweet) For soups, stews and garnishing salads. 
drinks. Use small leaves in salads. Flee for horehound ale. 
CORIANDER. Use leaves sparingly in salads, ripe seeds | HYSSOP. To enrich soups, use sparingly in salads. 
in canapes. MARJORAM. (Pot) Use leaves in salads, stews and 
meat dishes. 
SAVORY. (Winter) For soups, salads, fish and all 
FENNEL. Use leaves in fish sauces. savory stuflings. 
MARJORAM. (Sweet) For fish, meats, croquettes, THYME. (Garden) For seasoning soups, chowders, 
dressings and fruit salad. salads, gravies, poultry stuflings, etc. 
Extra selected plants, 60c each. 
SUMMER SAVORY. Cook with string beans. 
DILL. For seasoning sauces, stews, salads and pickles. 



COLLECTIONS OF PERENNIAL CULINARY 
HERBS 
Seeds of the above can be started just as soon as the 
ground is warm. A collection consisting of 1 packet 1 plant each of above 8 varieties, total 8 plants. 
each of the above 8 varieties at $2.25. Separate packets, $4.00. 
$0.35 each. 3 plants each of above 8 varieties, total 24 plants, 
$10.50 
Plants are available in May at $1.75 per dozen. (Not 6 plants each of above 8 varieties, total 48 plants, 
less than 12 of any one variety can be supplied at this $19.00. 
rate. ) 
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