Medicinal and Pot Herbs 

MEDICINAL AND POT HERBS 
Our choice of medicinal and pot herbs is not 
very complete but we hope that they will 
soon be available in France where they were 
grown before the war. All prices are prepaid. 
961—Anis (Pimpinella Anisum).—The seeds 
are frequently used for seasoning in the prepa- 
ration of liquors and sweets. In certain countries 
it is used in bread. Pkt. $0.10; 1 oz. $0.25; 
¥% Ib. $0.65. 
963—Bazil Sweet (Ocimum Basilicum)— 
The leaves are quite fragrant and are used 
a great deal for seasoning in gravies and other 
foods. In some countries the medicinal value 
of Sweet Bazil is supposed to be quite important. 
Pkt. $0.10; 44 oz. $0.40; 1 oz. $0.75. 
Summer Savory 
964—Borage (Borago Officinalis).—The flowers are often used for garnishing 
salads but borage is first of aH, a medicinal herb. Pkt. $0.10; 1 oz. $0.75. 
965—Carthamus Tinctorius.—The flowers are used like saffron; they have 
diaphoretic properties and are used as dies for silk tissues.No crop. 
966—Caraway (Carum Carvi).—The roots can be used like those of parsnip. 
The leaves and young shoots can also be eaten. The seeds are used for seasoning 
It is used in bread and certain cheese. It is also used in the preparation of 
certain liquors. Pkt. $0.10; 1 oz. $0.35. 
967—Roman Camomille (Anthemis Nobilis).—No crop. 
968—Coriander.—It is used in quantity for the preparation of liquors and 
in the preparation of many foods. Pkt. $0.10; 1 oz. $0.35. 
969—Dill, Sweet.—(Anethum Graveolens—.) The seeds are often used for 
seasoning in pickles. Used also to aromatize winter preserves and in the pre- 
paration of liquors. Pkt. $0.10; 1 oz. $0.25; 14 Ib. $0.50; 1 Ib. $1.50. 
971—-Sweet Fennel (Foeniculum Officinalis.)—It is consumed raw as a 
hors-d’oeuvre. The seed is often used in the preparation of liquors. Pkt. 
$0.10; 1 oz. $0.80. 
972—Yellow Gentian (Gentiana Lutea).—Grown in certain countries as 
‘a medicinal herb. No crop. 
973—-Galega or Rue (Ruta Graveolens).—The leaves which have a strong 
smell are sometimes used for seasoning. This plant is grown mostly for the 
manufacture of drugs and insecticides. No crop. 
974—Horehound (Marrubium Vulgare).—Hardy. The leaves are used 
some times for seasoning, also as a cough remedy. No crop. 
976—True Lavender (Lavendula Officinalis).—Grown mostly for its pere 
fume but sometimes for seasoning. Pkt. $0.25; 14 oz. $0.83; 44 oz. $1.50. 
977—Sweet Marjoram (Origanum Marjorana).—The leaves and young 
shoots are used for seasoning. Exceedingly popular in Southern France. Pkt. 
$0.15; 14 oz. $0.75; 14 oz. $1.25; 1 oz. $2.00. 
978—Pennyroyal (Mentha Puleguim).—The leaves are used for seasoning. 
No crop. * 
979—Purslane (Portulaca Oleracea).—The leaves are eaten raw in salads 
or cooked like greens or in soups. Pkt. $0.10; 1 oz. $0.75; 
980—Rampion (Campanula Rapunculus).—The roots and 
eaten in salads. No crop. 
leaves are 
982—-Saffron (Crocus Satidus).—The pistils are used in drugs and by 
cooks for seasoning and coloring certain foods. No crop. 
983—Sage Broad (Salvia Officinalis).—The leaves are used for seasoning 
Pkt. $0.15; 14 oz. $0.50; 1 oz. $9.90. 
984—-Summer Savory (Saturela Hortensis).—The leaves and young shoots 
are used for seasoning specially with broad beans and poultry dressing. Pkt 
$0.10; 34 oz. $0.25; 1% oz. $0.45; 1 oz. $0.75. 
986—Sorrel.—It is used like spinach and in soups. Pkt. $0.15; 1 oz. $0.50. 
988—Thyme (Thymus Vulgaris).—The leaves and young shoots are often 
used for seasoning. Also used by druggists to prepare flavoring compounds. 
Pkt. $0.15; 14 oz. $0.50; 1% oz. $0.90; 1 oz. $1.50. 
DANDELION (Fr. Pissenlit) 
Culture.—Dandelion is a hardy plant but it can be treated as an annual, 
and harvested the first year. Sow as soon as the land can be worked in rows 15 
to 18 inches apart. Thin to 4 or 5” between the plants. Hill the plants towards 
the end of summer to blanch them. For our climate however it is preferable 
to sow early in the spring in a very rich soil, in rows 18 to 24” apart. Cultivate 
often to keep the weeds down and conserve humidity in the soil. Thin to + or 
5” between the plants. Hill the plants in the fall and harvest the following 
. spring. To blanch the plants completely all the light should be removed from 
them; this is done in a small way by inverting flower pots over them or with 
ordinary boards and in a commercial way with earth or straw. For forcing, 
the roots are treated the same way as Wiltloof. The leaves resemble those of 
wild endive when forced. To obtain large roots for forcing, the seed should be 
sown in March, transplanted in cold frames. then outside. 
245—Giant Improved.—A superior selection with very large leaves. The 
plants are compact and measure 18 to 24’”’ in diameter. The leaves are thick, 
tender and tasty.. 95 days. Pkt. $0.15; }4 oz. $0.48; 1 oz. $0.80; 4 oz. $2.65; 
¥% Ib. $4.80; 1 lb. $8.00; prepaid. 

24 
FLORENCE FENNEL 
(Fr. FENOUIL) 
Culture.—It is ordinarily eaten 
It 
tastes somewhat like celery but 
cooked like celery or parsnip. 
sweeter and more perfumed. Sow 
directly in the garden in rows 18 
to 24 inches apart. Thin to 8 or 
10 
When the leaves begin to swell, » 
inches between the plants. 
at the crown, hill them with soil 
half way up. The largest plants 
are harvested first and so on until 
the fall. 
384—Florence Fennel. — Pkt. 
$0.15; 1 oz. $0.75; prepaid. 

Florence Fennel 
CRESS (Fr. Cresson) 
Culture.—Sow quite thick in the green- 
house or in the garden in rows 4 to 6 
inches apart. For a continuous crop sow 
every 15 days. Water cress should be sown 
along streams, where the water is calm and 
shallow. Water cress is also grown in the 
greenhouse and water cress beds. 

238—Curled Cress.—Leaves deeply cut. 
A rapid grower. Pkt. $0.10; 1 oz. $0.20; 
4 oz. $0.67; 14 Ib. $1.20; 1 1b. $2.00; prepaid 
Pkt. $0.10; 
Water Cress 
239—Upland Cress.—Leaves round, deep green, strong flavor. 
1 oz. $0.20; 4 oz. $0.67; 14 Ib. $1.20; 1 Ib. $2.00; prepaid. 
240—Upland Cress Improved.—Very large leaves. Pkt. $0.10; 1 oz. $0.25; 
14 |b. $0.80; 34 Ib. $1.50; 1 Ib. $2.50; prepaid. 
243—Water Cress Improved.—The leaves are very large, tender and tasty 
Crop very uncertain. Pkt. $0.20; 3 pkts. $0.50. 
MUSTARD 
(Fr. Moutarde) 
501—Pac Toy or 
Chinese White 
Celery Mustard— 
Looks like a mi- 
niature. Swiss 
Chard; grows about 
12” high; the leaves 
are dark green and 
shining. the stems 
are large and white. 
when cooked. Sow very early in the spring and at the beginning of September 
No crop. 
498—Shungiku or Chop Suey Green.—An important oriental green valued 
because of its aromatic flavor. Is harvested when plants are 4 to 5” high and 
cooked like spinach. No crop. 
499—Chinese Mustard Yellow Seeded.—The leaves are cooked like spinach- 
Grown to quite an extend in warm climates. Pkt. $0.10; 14 oz. $0.20; 1 oz. 
$0.30; 14 lb. $0.75; 14 Ib. $1.25; 1 lb. $2.00. 
500—Tendergreen or Mustard Spinach.—A variety of recent introduction. 
Celery Mustard 
Leaves large, tender and delicious when cooked like spinach. Pkt. $0.10; 3 pkts 
$0.25; prepaid. 
CHIVES (Fr. Ciboulettes) 
Plants grown in clusters, close together. Belongs to the onion family. Mult- 
plication is accomplished through the division of the roots more often than 
by se.d. To multiply chives by seed, sow in February-March, transplant in 
boxes or cold frames and in the open ground as soon as the soil can be cultivated. 
For a main crop sow directly in the garden. 
232.—I mproved.—Pkt. $0.15; 14 oz. $0.40; 14 oz. $0.72; 1 oz. $1,20; 34 Ib. 
$4.00; prepaid. 
Chives Roots or Clumps.—Each $0.20; doz. $2.00; F.O.B. our store. 
CHERVIL (Fr. Cerfeuil) 
Culture.—An annual plant used mostly for seasoning foods. The seed takes 
a long time to germinate. Sow as soon as the land can be worked in rows 15 
7 
to 18 inches apart. 
228—Curled Improved.—Pkt. $0.15; 14 oz. $0.27; 14 oz. $0.48; 1 oz. $0.80; 
\{ |b. $2.67; prepaid. 

The leaves and stems are exceedingly tender and tasty 
