Labels for the glass containers almost spelled disaster but the pur- 
chase of a hand printing press proved a great saving. That fall many 
grocers and department store buyers sniffed home-grown herbs for the 
first time. Their intriguing flavors made up for the inexperience of 
the travelling saleswoman and quality proved a real press agent. Re- 
orders filled the days and evenings until Christmas. 
The next March we dared to bring Laurel Hill herbs to New York 
in a booth at the International Flower Show. Our prized old hand- 
loom was sold to raise the entrance fee. Somehow discriminating herb 
enthusiasts passed up sophisticated packaging to try our really home- 
grown herbs in simple jars. 
In the three years that have followed that incipient success, orders 
for Laurel Hill herbs and seeds have been coming in from all over the 
country. The original HERB SamMpLer has brought us recognition 
from food editors and invitations to be guests on radio programs on 
two networks. Since we are specializing in raising herbs for seed we 
can now offer fresh herb seed of many varieties which have long since 
disappeared from most seed catalogues. 
Today each herb is selected for prime growth, cut at the peak of 
flavor and dried under controlled atmospheric conditions at Laurel Hill. 
Constant tending and scientific handling result in home-grown herbs 
with garden-freshness in their summer-green color and fragrant aromas. 
Easy and economical to use Laurel Hill herb blends and individual 
herbs are put up in a three months supply in one ounce glass jars. 
Larger quantities are available but the small jars insure against loss of 
flavor by being opened too long. 
The following blends are skillful combinations of severul different 
herbs with time-tested affinity for each other and the dishes for which 
we recommend them. Carefully balanced mixtures designed to amplify 
the flavor of foods but never to over-power them. Use them with dis- 
cretion as you would salt and pepper. 
BUN E Se LIB RB ES 
A traditional French union of delicate and vibrant herbs that 
gives a rich glow to omelets, salads, fish, creamed chicken, mushroom 
soup, chipped beef and scalloped potatoes. Scatter 1% t. over the 
bubbling gold of an omelet a second before folding. Steep a pinch 
overnight with a little Sweet Basil in tomato cocktail. Try it in French 
Dressing or melted butter sauce for fish. Tuck some between the layers 
of creamed baked liver. 
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