
HERBS 
931 BASIL. This popular herb has a pleasant sweet flavor and is 
used for flavoring many foods, especially tomatoes and 
peas. Both leaves and flowers are also used fresh or dried, in salads. 
Plants about 2 feet high and produce an abundance of leaves. 
Pkt. 15c; 44 Oz. 45c; Oz. 80c. 
458 DILL. tons Island Mammoth. The branches and seeds are 
widely used for making “Dill Pickles’ and the young green 


939 LAVENDER. Used for its perfume. The flowers are often dried and 
placed with the linen to impart the Lavender fragrance. It is a hardy 
plant and will last for years. The seed is slow to germinate; cover 
very little if at all. 
Pkt. 25c; 14 Oz. 80c; % Oz. $1.35; Oz. $2.50. 
943 SAGE, Bread-Leaved. True perennial and when once started 
will last for years. It is a tremendously popular herb, the 


stalks and leaves are fine for flavoring fish or in salads. Very easily 
grown and every garden should have a row. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c; Lb. $1.25. 
Note: We can also offer sturdy well grown plants of the following 
herbs: Sage, Chives and Mint (Spearmint). See page 75. 

GARLIC Bulbs 
The bulbs have a pungent flavor, similar to onions, and 
are widely used for flavoring. The bulbs should be separated 
into “cloves’’ or flakes and set out like onion sets about 4 
inches apart in the row, and covered 2 inches deep. When 
the tops die down take up the bulbs and dry in a shady 
place. Bulbs only. 14 Lb. 30c; 4% Lb. 50c; Lb. 85c; trans- 
portation paid. 
Dwarf Curled Kale—tine for winter greens. 
KOHL RABI 
A packet will sow 40 feet of row; an ounce 200 feet. 
Kohl Rabi produces a large bulb on the stem which is 
used as a vegetable and also for stock feeding. If used while 
young, the bulb makes a delicious vegetable. An excellent 
way to cook it is to cut the bulbs into small cubes and boil 
until tender. Serve with a clear butter or cream sauce. 
The seed may be sown up to July in rows about 18 inches 
apart, and the plants thinned 6 to 8 inches apart in the rows. 
The seed may also be sown late in April or even May for an 
early summer crop. 
492 EARLY WHITE VIENNA. The bulbs are 
ready to use 
when they are the size of a small apple; the quality is 
good, being tender and of delicate flavor. Very uniform 
and finely bred stock. 
Pkt. 15c; 4% Oz. 35c; Oz. 55c; 14 Lb. $1.50. 
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Kohl Rani cor White Venne 

leaves being used fresh or dried for seasoning sausage, dressings, stews, 
sauces, etc. Sow in the open ground and thin to six inches apart. 
Pkt. 15c; 44 Oz. 60c; Oz. $1.20. 
945 SUMMER SAVORY. The small leaves may be used fresh, or dried 
on the stems. Excellent for flavoring meats and stuffings. Grows about 
18 inches high. Sow in the open ground. 
Pkt. 15¢e; 4% Oz. 35c; Oz. 60c. 
FENNEL or Finocchio 
This is quite distinct from the common sweet fennel used for flavoring. It produces a 
large bulb at the surface of the ground which makes an excellent vegetable with a 
pleasant anise-like flavor. It is used cooked as vegetable and also fresh in salad. 
Sow in rows 1% to 2 feet apart and thin or transplant to stand 6 to 8 inches apart. 
Sow in rich soil in May or June, and again a month later for fall use. When the plants 
are half grown, drag earth up to them so as to blanch the bulb. 
481 FLORENCE. The most widely grown variety. Produces the finest large bulbs. 
Pkt. 10c; % Oz. 20c; Oz. 35c; 14 Lb. 85c. 
HORSE-RADISH Sets 
Horse-radish is easily grown from sets (small lengths of roots) which when planted 
in the spring in good rich soil, form large roots by fall. Sets should be planted with the 
small or pointed end down and the top 2 inches below the surface in rows 3 feet apart 
and 15 to 20 inches apart in the rows. 
NEW WHITE HOT. This extraordinary new type of our introduction is so much better 
than ordinary horse-radish that there is no comparison. It is hotter than the old type 
and outstanding for its ability to retain its clear white color for several weeks longer 
after grinding. The growth is much larger and more vigorous and the plants seem to 
be resistant to bugs. If you grow horse-radish, plant this new type. 
75c per Doz.; $3.00 for 100; $8.00 for 500; $15.00 for 1000; transportation paid. 
KALE or Borecole 
Kale is used principally as ‘“‘greens” during the late fall, winter and early spring. It 
is also used for garnishing and the larger leaves sometimes used as decorations. The 
young and tender shoots that come out on the stalks make delicate greens which are 
relished by many people. They are better after a few frosts in the fall. With a little 
protection, or when the snow is deep, kale will stand the winter without injury. 
Kale may be grown in the same way as cabbage, or 
may be sown in rows and thinned instead of transplant- 
ing. For full grown plants sow in May or June in rows 
18 to 24 inches apart and thin to 12-15 inches in the 
row. For small tender delicious leaves in the fall and 
winter, seed may be sown as late as July. 
487 DWARF CURLED. °F Blue Scotch. This 
is the popular variety 
which is now so widely grown; it is highly recom- 
mended by nutrition experts because of its exception- 
ally high food value and vitamin content. Our strain 
is the best we have ever seen, vigorous, uniform and 
of outstanding dark blue-green color. The leaves are 
large, finely cut and curled, and the quality is ex- 
cellent. Highly recommended. 
Pkt. 10c; % Oz. 20c; Oz. 35c; 14 Lb. $1.00; Lb. $3.00. 
489 SIBERIAN. Also called “‘Sprouts.’’ A very hardy 
kale of dwarf growth with broad thick leaves curled 
on the edges. Used largely for wintering over. The 
color is light bluish-green. Our strain is very uniform. 
Pkt. 10c; Oz. 30c; 14 Lb. 70c; Lb. $2.00. 
LEEK 
Leek is a kind of onion that does not form any bulb, 
but grows in a long thick stem, which is blanched by 
drawing earth around it. When blanched it makes an 
appetizing salad, or can be eaten like green onions. 
Boiled, they are more delicate in flavor than the mildest 
onions. The seed is sown in the spring and the leek is 
ready for use in the fall. If given a little protection with 
dirt, it will last over winter and give a very welcome 
addition to the early spring menu. 
496 AMERICAN FLAG oF Giant Mussel- 
burg. This is the 
standard variety with large stalks, having the white 
part extended well up the stalk. 
Pkt. 15ce; % Oz. 35c; Oz. 65c; 14 Lb. $1.90; Lb. $6.25. 
PA 




