10 The Tooles of Garry-nee-Dule 


Green Lavender Cotton (Santolina rosmarinifolia)—-A green species with 
finer foliage than the grey. Plants, Each 25c; 3 for 65c; 12 for $2.50. 
Lemon Verbena (Aloysia citriodora)—-Tender perennial. The leaves have a 
clean cool reviving scent of lemon. Delicious as a flavor for salads and drinks 
and as a tea. The dried leaves are popular in sachets and sweet bags. Must be 
carried over as a house plant, where they go dormant for a time. Plants, Each 
35e; 3 for 95c; 12 for $3.50. 
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 10c. 
Sweet Marjoram (Origanum majoranum)—This old favorite culinary herb 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. 
Oregano—This is a variety of Origanum, exact species unknown, much used 
by Greeks and Italians, also by Mexicans who introduced it into California. 
Perennial but may not be hardy here. The imported Greek Oregano seems to 
consist only of the flower heads which have a strong flavor. The leaves also 
have a mild flavor of Sweet Marjoram. Easy to grow. Each 35c; 3 for 95c; 
per Dozen $3.50. 
Roman 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 10c. 
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 
25¢e; 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. 
Holt’s Mammoth Sage—tThis sage is simply a variety of the common sage 
.(Salvia Officinalis) which has been propagated from cuttings to keep it true. 
The growth is strong, much heavier than the average of that grown from seeds © 
but the leaves are not any larger. Plants, grown from cuttings, Each 25c; 8 
for 65c; per Dozen $2.50. : 
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. 
