






















F. eeice Fennel 
Dill 
Herbs belong in every vegetable garden and, because of their 
ornamental appearance, may also be grown in the flower garden. 
H 7S days. Annual. 114 ft. Used for garnishing 
1304 Anise and flavoring; the seeds have an aromatic flavor 
and are used in cakes, bread, applesauce, stews, soups, cream or 
cottage cheese and other foods. Pkt. 20¢; 1402. 45¢; oz. 85¢ 
1307 Basil, Sweet 85 days. Annual. 1% to 2 ft. The 
leaves, green or dried, are chiefly 
used as a seasoning for soups, stews, sauces, vinegar, beans, peas, 
omelets, salad and meats. Pkt. 15¢; 14 oz. 45¢; oz. 85¢ 
80 days. Annual. 114 ft. The young tender 
1311 Borage leaves are used as salad and are also added 
to flavor lemonade and other cooling drinks. Faintly aromatic. 
Splendid as a forage for bees. Pkt. 15¢; 1202. 45¢; oz. 85¢ 
1313 Caraway 70 days. Biennial. 114 to 2 ft. Seeds are 
used for flavoring bread, pastry, cakes, 
confections, cheese, sauces, etc.; young leaves and shoots may be 
used to flavor salads. Pkt. 15¢; 1 0z. 45¢; oz. 85¢ 
4 ' 80 d Maes lat 
1315 Catnip or Catmint ToD Phe nee cats 
leaves are used for seasoning and as tea for nervous headaches. 
Excellent tonic for animals. Pkt. 15¢; 12 0z.50¢; oz. 90¢ 
H 80 days. Perennial. 6 in. Tops, finely cut, 
1316 Chives are used for giving a mild onion-like flavor to 
soups, stews, meats, potatoes and are also used in salads. 
Pkt. 15¢; 14 oz. 60¢; oz. $1.10 


Blue Curled 
Scotch Kale 



1327 Sweet Marjoram 7° 4avs. 
salads and in making sausages. 
in much the same way as mint. 
7120_3 Pkts., one of each separate named variety (value 40¢) for only 25¢ 
D A | D E Li ON —Improved, cultivated “‘greens’’ 
415 Improved Thick-Leaved ie days. The large, broad, dark green 
449 Hanover Salad 
leaves are sweet and much more tender than any other kale, and the growth 
is so rapid that cuttings can be made in three weeks after seed is sown. 
Sweet Basil 
HERBS — aromatic, Medicinal, and Kitchen 
1317 Coriander ie days. Annual. 1 to 2 ft. The green 
; _ eaves are used in soups, stews and 
sauces; the dried seeds in meats, Sausage, sauces, pickles, poultry 
filling, confectionery and pastry. Pkt. 10¢; 14 oz. 35¢; oz. 65¢ 
1319 Dill 70 days. Annual. 2 to 2!4 ft. The green leaves are 
nice for flavoring soups, stews and sauces; also 
used extensively in a minced state with lettuce. The dry or green 
branches and seeds are much prized for flavoring dill pickles. Very 
easily grown, popular herb, Pkt. 10¢; oz. 25¢; 4 lb. 80¢ 
Also known as Finocchio. 60 
1322 Fennel, Florence days. Annual. 2% ft. The en- 
larged, flat-oval leaf base has a pleasing anise-like flavor and may 
be boiled for use as a vegetable or in fish sauces; it is also used 
fresh in salad. Pkt. 15¢; 14 oz. 35¢; oz. 65¢ 
1323 Horehound 75 days. Perennial. 14 in. The leaves 
o's are used for seasoning and in candy, 
or medicine for coughs and colds. Pkt. 20¢; 14 0z. 60¢; oz. $1.15 
1326 Lavender, True 60 days. Perennial. 2 ft. tall. 
Flowers are dried and placed 
in the linen closet to impart their perfume to the linens. Also used 
as a repellent to moths. Sweet scented, light lavender-blue flowers. 
Pkt. 25¢; 14 oz. $1.00; 14 oz. $1.75; oz. $3.00 
75 days. Perennial. 1 to 2 ft. Used as a seasoning 
1333 Sage for poultry, Sausage, other meats, dressings, 
fillings, stews, soups and sauces, either fresh or dried. Well known. 
Pkt. 15¢; 14 oz. 40¢3 VY oz. 75¢; oz. $1.40 
60 days. Annual. 1 ft. Used 
1335 Summer Savory chiefly for flavoring salads, 
dressings, stews, and gravies. Pkt. 15¢3 1% oz. 45¢; 14 oz. 85¢ 
Annual. 1 to 2 ft. Used for seasoning, 
either fresh or dried in soups, stews, meat pies, 
Pkt. 20¢; 14 oz. 55¢; VW oz. $1.00; oz. $1.90 
1341 Thyme 85 days. Perennial. 6 to 12 in. high. Has aromatic foliage which 
is used for seasoning soups, stews, gravies, sauces and dressings 
Pkt. 25¢; 14, oz. 60¢; V% oz. $1.00; oz. $1.90 
3 Popular Kitchen Herbs 
Dill, Sage and Summer Savory. 
eaves are used as ‘‘greens” for boiling 
or the flavor may be improved if the leaves are tied together and the hearts bleached 
and eaten like endive. In good soil, plants attain a spread of 1% ft. Quick growing. 
Pkt. 15¢; 14 oz. 50¢;_ oz. 95¢5 1% lb. $2.75 
KA LE —Vitamin-rich green leafy vegetable 
Widely used for “‘boiling greens.’’ Young leaves may be chopped raw 
like lettuce for salads and sandwiches. Sow seed in the open from early 
spring until about three months before your first expected hard frost. The 
early sowings give fully grown plants, whereas the later sowings will furnish 
delicious, small, tender leaves for late fall and early winter use. Light frost 
seems to improve the flavor. Thin or transplant the seedlings to stand 12 in. 
apart in rows 2 to 3 ft. apart. A pkt. will sow 30 ft. of row; 1 oz. 200 ft. 
447 Blue Curled Scotch © 55 days. Low growing, compact, short- 
stemmed plants with finely curled, bluish green leaves of delicious flavor. 
Plants grow 12 to 18 in. tall with a spread of 16 to 24 in. Homeand market. 
Pkt. 15¢; oz. 40¢; 1 Ib. $1.20; V2 Ib. $2.20; Ib. $4.00 
448 Dwarf Siberian 65 days. Very hardy, dwarf, spreading kale with 
broad, thick, grayish green plume-like leaves, plain at center and slightly 
frilled at edges. Plants grow 12 to 16 in. tall with a spread of 24 to 36 in. 
Pkt. 10¢; oz. 30¢; 1% 1b. 90¢; 14 Ib. $1.60; Ib. $3.00 
30 days. Smooth leaf type. While young, the 
Pkt. 10¢; oz. 20¢; % Ib. 60¢; 1% lb. $1.10; Ib. $2.00 
See pages 124, 125 and 126 for Insecticides, Fertilizers, ete. 95 
