
ST. LOUIS SEED COMPANY—’"Pure and Sure” Seeds 

HERBS 
SWEET, MEDICINAL AND POT HERBS 
The varieties marked in asterisk (*) are hardy 
perennials. To preserve herbs properly, cut the 
stems and leaves just as the plant is coming into 
bloom, dry them in the shade, and when perfectly 
dry, wrap them up in paper or store them away 
in a dry room, or rub the leaves to a powder, 
pack in jars. 
ANISE. An annual herb cultivated principally for 
its seeds which are fragrant and have a pleas- 
ant taste. 
Pkt. 10c; 2 oz. 35c. 
BASIL, SWEET. A hardy, aromatic annual. The 
seeds and stems have a strong flavor and are 
used in soups and sauces. 
Pkt. 10¢c; 2 oz. 35c. 
BORAGE. A hardy annual used as a pot herb and 
for bee pasturage. 
Pkt. 10c; 2 oz. 25c; oz. 40c; 4 Ib. $1.35; Ib. $4.50. 
CARAWAY (Kummel). 
tivated for its seeds. 
Pkt. 10c; 2 oz. 35c. 
*CATNIP or CATMINT. For seasoning. 
Pkt. 10c; 4 oz. 35¢c. 
*CHIVES. A perennial herb; member of the onion 
family. The slender tubular leaves have a deli- 
cate onion flavor. The flowers are lavender blue. 
Pkt. 10c; '/4 oz. 25c. 
CORIANDER. A hardy annual cultivated for its 
seed which has an agreeable taste. 
Pkt. 10c; 2 oz. 30c. 
DILL, MAMMOTH. An annual of aromatic odor 
and pungent taste. Its seeds are used for sea- 
soning. It possesses medical properties but its 
largest use is for making dill pickles. Plant 
branching, 2 to 3 feet high. 
Pkt. 10c; oz. 15¢; 4 Ib. 50c; Ib. $1.50. 
*HOREHOUND. A perennial herb with bitter, pun- 
gent juices that are used in making cough syrup 
and candies. 
Pkt. 10c; '/4 oz. 30c. 
*LAVENDER (Lavandula). Lavender gets its name 
from the Latin lavo, to wash; referring to the 
. use of lavender in the bath. Lavender is also 
credited with stimulant and tonic properties. 
Pkt. 10c; 4 oz. 60c. 
*MARJORAM, SWEET. The young tender tops and 
leaves are used green in summer to flavor 
broths, dressing, etc., and are also dried for 
winter use. 
Pkt. 16c; 2 oz. 40c; oz. 75c. 
*MINTS (Spearmint). The mint used in juleps. 
Pkt. 10c. 
*ROSEMARY. The leaves are used for flavoring 
meats and soups, and for medicinal drinks. 
Pkt. 10¢; 1/4 oz. 30¢. 
*SAGE. Used for seasoning. 
Pkt. 10c; 2 oz. 30c; oz. 50c. 
SAFFRON. Cultivated for its flowers which are 
used for coloring. 
Pkt. 10c. 
SAVORY, SUMMER. The dried stems, leaves and 
flowers are used for seasoning. 
Pkt. 10c; 4 oz. 30c. 
*THYME. A perennial herb, 8 to 10 inches high, 
used for seasoning. 
Pkt. 10c; 4 oz. 35c. 
A well known herb, cul- 

ES 
Kale 
KALE 
Sow four pounds to the acre; one ounce will sow 
100 feet of drill. 
Culture: Where climate permits, seed may be sown any 
time from February to October. 
DWARF GERMAN FOR SPRING. An improved se- 
lection of the ordinary Dwarf German Greens. 
A superior variety for market culture. 
Pkt. 10c; oz. 20c; 4 Ib. 55c; Ib. $1.75. 
DWARF GERMAN HOME GROWN (for fall). 
Largely grown for supplying “greens” during 
the fall and winter. The plants are hardy. The 
leaves are very large, deeply curled and fringed. 
Pkt. 10¢c; oz. 20c; 4 Ib. 55c; Ib. $1.75. 
DOUBLE CURLED SCOTCH. A very favorite sort 
for garnishing. Sometimes called Dark Green 
Moss Curled. Foliage dark green, very finely 
curled. An excellent variety, spreading habit, 
- short stalk. 
Pkt. 10c; oz. 20c; 4 Ib. 55c; Ib. $1.75. 
TALL SCOTCH. This variety makes beautiful 
‘plants, 2 feet or more in height. Leaves are 
finely curled and very tender. 
Pkt. 10c; oz. 20c; '/4 Ib. 55c. 
KOHL-RABI 
One ounce will sow about 200 feet of drill. 
Culture: Seed should be sown in light, rich soil as early 
in spring as possible in rows 1% feet: apart and when well 
established thin to 6 inches apart in the row. 
EARLY WHITE VIENNA. A standard sort for mar- 
ket and table use. Good for forcing. This 
variety has a very short top and forms the ball 
quickly, thus making it a particularly desirable 
sort. 
Pkt. 10c; oz. 30c; '/4 Ib. 90c. 
EARLY PURPLE VIENNA. Differs from the Early 
White Vienna in coJor only. 
Pkt. 10c; oz. 30c; 4 Ib. 90c. 


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