HERBS f22 Hauer and 
Herb Plants 
BASIL, SWEET (Ocimum basilicum). A popular 
culinary herb with delightfully clove-scented 
leaves which may be used either fresh or dried 
for seasoning soups, salads, cottage cheese, 
chopped meats or sausages. 
For three 90c., doz. $3.50 
CHIVE (Allium schoenoprasum). Hardy peren- 
nial. Grows in small clumps with 10-inch tubu- 
lar leaves and pretty lilac flower heads. The 
foliage has a delicate Onion flavor and is in 
great demand for soups and salads; also adds a 
tasty tang to cottage cheese, omelettes and 
sandwich spreads. For three 90c., doz. $3.50 
MARJORAM, SWEET (Majorana hortensis). 
The deliciously fragrant leaves of this plant 
are delightful in scent bags and in powders; 
fresh leaves may be used in salads, and dried 
leaves for seasoning meats, poultry or cheeses. 
For three 90c., doz. $3.50 
MINT. Hardy perennial plants which are valued for 
both flavor and fragrance. The fresh, leafy tops are 
used for jellies and in iced beverages. The powdered 
dried leaves are used for seasoning lamb or fish sauces, 
in Apple sauce and for sprinkling over vegetables. 
For three 90c., doz. $3.50 
SAGE (Salvia officinalis). A hardy perennial. The fresh 
leaves may be chopped and used for flavoring sausage, 
cottage cheese or pickles. Dried and powdered they 
are used for sprinkling on roasted meats, in poultry 
stuffings and with certain cooked vegetables. 
For three 90c., doz. $8.50 
SAVORY, WINTER (Satureia montana). Hardy peren- 
nial plants of a somewhat shrubby nature the leaves 
of which remain nearly evergieen. The flowers are 
white and the plants may be clipped to form a very 
neat border plant. For three 90c., doz. $3.50 
TARRAGON (Artemisia dracunculus). Hardy peren- 
nial plants with an anise-like flavor. The fresh leaves 
are used in salads and pickles; the dried leaves are 
added to soups, stews and cream sauces. 
For three $1.00, doz. $4.00 
THYME (Thymus vulgaris). A hardy, shrubby peren- 
nial. The fresh tops are used for garnishing and the 
leaves either dried or fresh are chopped and used for 
flavoring a great variety of cooked foods. 
For three 90c., doz. $3.50 

























































VAG VAVICE 
Brechs 
| Kitchen Garden 
Collection of 
Culinary Herbs 
 § Plants for $2.35 
POSTPAID 
| BASIL, SWEET 
CHIVE 
MARJORAM, SWEET 
MINT 
SAGE | 
SAVORY, WINTER | 
TARRAGON 
THYME 
All Fresh Strong Plants 






A Double Collection Postpaid 
16 Plants $4.50 



Herb Seeds 
8145 Basil, Sweet (Ocimum basilicum). Treat 
as annual. Pkt. 25¢e%, 3) pkts..60c: 
8191 Dill (Anethum graveolens). Annual. 
Pkt. 10c., 3 pkts. 25c- 
8202 Fennel! (Foeniculum vulgare). Treat as 
annual. Pkt. 25c. 3 pkts..60c: 
8246 Lavender (J avandula officinalis). Hardy 
perennial. Pkt. 25e..00) DKtsso0c 
8318 Sage (Salvia officinalis). Hardy perennial. 
Pkt. 25¢:).5 p&ts. O0G. 
(Satureia  hortensis). 
Pkt. 25c., 3 pkts. 60c. 
8329 Summer 
Annual. 
Savery 

Wye) 
PIE PLANT 
Victoria. A very popu- 
lar and particularly ap- 
petizing garden plant. 
Makes ‘‘yummy’”’ pies 
and tempting sauces. A 
few plants should be in 
every home garden. 
Continuous and gener- 
ous feedings are all that 
is needed to provide | 
delectable, high quality 
stalks for years to come. 
Rhubarb, once estab- 
lished becomes perma- 
nent. Large, strong 
roots. 
3 for $1.00 
Each, 35c.; Doz., $3.50 
Postpaid 




