14 F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 

GARLIC 
This is a fall planted vegetable propa- 
gated from the cloves or segments of the 
garlic bulb. Set cloves in rows 3 to 4 inches 
apart and cover 2 inches. Handle cultiva- 
tion as onions, and harvest when tops are 
dry. 50c per lb., postpaid. 
HERBS 
Have your own herb garden for 
fascinating spices to give your 
cooking variety and distinction. 
ANISE (Pimpinella anisum)—14 inches. An 
annual herb, the seeds being used for fla- 
voring bread, cake, and pastries. Pkt. 10c. 
BALM (Melissa officinalis)—1 2 ft. A hardy 
perennial, the leaves of which have a 
lemony minty fragrance, giving a unique 
flavor to fruit beverages. Pkt. 10c. 
BORAGE (Borago officinalis)—12-18 in. An 
annual herb. Used in drinks, salads, and 
casserole dishes. Pkt. 10c. 
CARAWAY (Carum Carui)—1-2 ft. 
used for food flavorings. Pkt. 10c. 
Seeds 
CHERVIL (Anthriscus cerefolium) — 10 in. 
Annual. Leaves used like parsley for fla- 
voring and garnishing. Pkt. 10c. 
CHIVES—Grass-like leaves used for an ap- 
petizing flavoring. Pkt. 10c. 
CORIANDER (Coriandrum sativum)—22 ft. 
Annual. Seeds used in candy and in medi- 
cinal preparations. Pkt. 10c. 


DILL, MAMMOTH (Anethum graveolens}— 
2-3 ft. Annual. Seeds and leaves used for 
dill pickles. Pkt. 10c. 
FENNEL, SWEET (Foeniculum officinale)— 
9-4 ft. Fresh, tender stems eaten raw in 
salads like celery; seeds used to flavor 
candy and medicines. Pkt. 10c. 
HOREHOUND (Marrubium vulgare)-—1-3 ft. 
Perennial. Leaves, and the juice of flower- 
ing tops flavor cough syrups and candies. 
Pkt. 10c. 
HYSSOP (Hyssopus officinalis) — 142 ft. 
Perennial. Planted near bee hives to give a 
delicious flavor to honey. Pkt. 10c. 
LAVENDER (Lavandula spica)—2 ft. Peren- 
nial. Dried flowers and stems used to scent 
Pkt. 10c. 
linens. 
MARJORAM, SWEET (Origanum marjorana) 
—2 ft, Perennial. Young tender leaves used 
extensively in food preparation for flavor- 
ing. Pkt. 10c. 
PEPPERMINT—tThe leaves and stems are 
used for flavoring and for oils. Pkt. 10c. 
ROSEMARY (Rosmarinus officinalis)—2-4 ft. 
Perennial, Tender leaves of fragrant odor, 
and pungent taste used widely in foods as 
seasoning. Pkt. 10c. 
SAFFRON (Carthamus tinctorius) — 1-3 ft. 
Annual. The yellow, thistle-like flowers 
picked while in full bloom are used for col- 
oring and flavoring. Pkt. 10c. 
SAGE, BROAD LEAF (Salvia officinalis)— 
14-16 inches. Perennial. A great favorite in 
meat and poultry dressings. Pkt. 10c. 
SAVORY, SUMMER (Satu- 
reia hortensis) — 8-10 in. 
Annual. Leaves and tops 
popular in cooking prep- 
arations. Pkt. 10c. 
SWEET BASIL —1 ft. An- 
nual. Leaves used exten- 
sively in cooking prepara- 
tions. Pkt. 10c. 
THYME (Thymus vulgaris) 
—A perennial with sharp, 
aromatic flavor; good in 
combination with other 
herbs for cooking. Pkt. 10c. 
WORMWOOD (Artemisia 
Absinthium)—A perennial 
largely used in medicinal 
preparations. Pkt. 10c. 
HERB HINTS. 
A real herb garden, such 
as our grandmothers had, 
serves a multitude of use- 
ful purposes. Of recent 
years many families have 
started a plot of these fra- 
grant, spicy plants. We can 
supply plants of Sage, 
Sweet Marjoram, Rose- 
mary, and Thyme in 3-inch 
pots ready for transplant- 
ing. 10c each, postpaid. 
KALE or Borecole 
for Winter Greens 
Planted for many years as a source of 
green feed for livestock, the kale plant now 
ranks high in family kitchen as a source of 
winter greens. The plants supply a high 
quantity of succulent food and if harvested 
while tender have a delicious flavor. Early 
plantings will continue to bear into late 
winter. Set plants 3 to 4 feet apart. 
JERSEY or TREE 
A tall growing variety with large numbers | 
of smooth green leaves often growing to 22 
feet in length, and carried on strong, straight 
comparatively slender stems. Pkt. 10c, oz. 
25c, 4 lb. 85c. 
TALL GREEN CURLED SCOTCH 
The gardener’s favorite, growing 3 to 4 
feet tall with long, plume-like light green 
leaves which are deeply cut and have 
curled edges. Hardy and of excellent qual- 
ity. Pkt. 10c, oz. 50c. 
KOHL-RABI 
A fine source of vitamins on any light, 
rich soil. Thin plants to 6 inches apart, sow- 
ing every two weeks until hot weather. The 
edible bulbs produced on stems above 
ground, have a fine sweet flesh somewhat 
like turnips. 
EARLY WHITE VIENNA 
The best variety combining the advan- 
tages of early bearing and long growing 
season. The bulbs are of medium size, light 
green on outside, with tender, white flesh. 
An exceedingly popular table dish. Pkt. 
10c, oz. $1.00. 
MUSTARD 
Not at all to be confused with wild mus- 
tard, the improved cultivated varieties of 
mustard, grown for '’greens’’ are extremely 
tender and savory of taste. Sow the seeds 
in rows 18 inches apart and thin the plants 
to 6 inches in the rows. The plants go to 
seed quickly so successive plantings are 
necessary. 
SOUTHERN GIANT CURLED 
This is the Lago Seed House’s choicest 
variety, having vigorous upright plants with 
spredding leaves 3 inches wide and 
crumpled and frilled at the edges. You will 
be delighted with its pleasing flavor. Pkt. 
10c, oz. 25c, 1% Ib. 75c. 
FORDHOOK FANCY 
(Ostrich Plume) 1 
A vigorous, heavy producer with wide 
plumed leaves of mild flavor. Used both in 
salads and as cooked greens. Pkt. 10c, 
oz. 25c, 4 lb. 75c. 
