~ Herb Plants 
AGRIMONY (Agrimonia eupatoria)—One of those ancient herbs with 
quite a reputation for its medicinal qualities. Also used as a yellow dye. 
Not much used now but grown for its name and old time reputation. Leaves 
look something like a strawberry with tapering spikes of yellow flowers, 12 
to 18 inches. Plants each, 30c; 3 for 85c; $3.00 per doz. 
ANGELICA (Angelica archangelica)—A tall growing herb up to 7 ft. in 
_ height. Large divided leaves, biennial but some plants may act as perennial 
if kept from seeding. Leaves and roots are candied, also used as flavoring 
and in perfumes. Plants, each 50c; 3 for $1.35. 
BALM, LEMON (Melissa officinalis)—-Perennial with clean bright green 
leaves, deliciously scented with lemon. Used as a tea, to flavor other drinks, 
as medicine. and for fragrance. Each 30c; 3 for 85c; 12 for $3.00. 
SWEET BASIL (Ocimum basilicum)—Annual. The spicy fragrance blends 
well as a flavoring for tomatoes, fish sauces, and for many other dishes. 
Plants, each 15c; 3 for 40c; 12 for $1.50. 
LEMON SCENTED BASIL (Species not known)—This basil came orig- 
inally from Siam through the U. S. Dept. of Agriculture. Has a strong pleas- 
ant scent of lemon blended with a touch of basil scent. A favorite with many 
in flavoring many foods and is used also as a tea and in fragrance jars. Plants, 
each 15c; 3 for 40c; 12 for $1.50. 
HOLY OR TULSI BASIL (Ocimum sanctum)—Sacred to the Vishnu- 
Brahamans. Has a strong unwashed scent. Each 15c; 3 for 40c; $1.50 per doz. 
PURPLE BASIL (Ocimum basilicum)—Like the green type but the leaves 
are purple, streaked with green. Makes an attractive appearance in the 
garden and the strong fragrance is enjoyed by most everybody. Each 15e; 3 
for 40c; 12 for $1.50. 
NOTE—AI]I the basils are very tender and succumb with the first frost. 
BORAGE (Borago officinalis)\—Annual. The star shaped blue flowers 
are floated on cold drinks or in finger bowls. The leaves and flowers add a 
cucumber flavor to salads. A rather coarse plant growing to 2 or 3 feet in 
height. Each 15c; 3 for 40c; 12 for $1.50. 
BURNET, SALAD (Sanguisorba minor)—Biennial. Adds a delicious 
flavor of cucumbers to salads. Flavor disappears when dried but may be 
preserved in vinegar. Each 30c; 3 for 85c; 12 for $3.00. 
CARAWAY—(Carum carvi)—Biennial. The seeds are used in flavoring 
cookies, rolls and drinks. Each 15c; 3 for 40c; 12 for $1.50. 
CELERY, GIANT PASCAL.—This variety has nice green tops which dry 
well for winter use as flavoring. Not a self blanching variety but a good 
winter variety. Each 15c; 3 for 40c; $1.50 per dozen. 
CELERY, FRENCH OR SOUP.—This variety goes to seed the first year 
providing a fine supply of aromatic seeds for flavoring purposes. Each 15e; 
3 for 40c; 12 for $1.50. 
CELERIAC OR ROOT CELERY.—We like the leaves of celeriac for dry- 
ing as the flavor is good and the color when dried is dark green. The roots 
are very good in soups or used as a vegetable. Each 15c; 3 for 40c; 12 for $1.50. 
CHAMOMILE, GERMAN (Matricaria chamomilla).—Annual. Provides 
an abundance of small white daisy like flowers that are much used as a 
beverage tea which is soothing to the nerves. Also makes a fine'hair rinse 
for blondes. Each 15c; 3 for 40c; 12 for $1.50. 
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