
THYME 
HOREHOUND 
LAVENDER 
ANISE 
THE HERB GARDEN 
An herb garden used to be one of the most important parts of every home garden, 
and once again herbs are taking a prominent part In cookery. They add new variety 
to many dishes, and in the garden they prove to be very mteresting plants. 
By all 
means Include an herb corner in your garden. 
Standard prices, all varieties, except where noted, 70 cts. each; $1.75 for 3; $5 per doz. Please 
add 10% when remitting, to cover transportation and packing. 
Angelica. Stems are candied. 
Anise. Seeds used in pastry, candy; leaves in 
salads. 
*Basil, Sweet. Leaves used in soup, fish sauce, 
tomatoes. 
Beebalm. Dried leaves used as an aromatic tea. 
*Borage. Leaves used for cucumber flavor in 
salads. 
Burnet. Leaves used for cucumber flavor in salads. 
Caraway. Seeds used in bread, pastry, cheese. 
Catnip. Leaves used in medicinal tea. 
Chives. Leaves used in salads, soups, cheese. 
Coriander. Leaves used for soup, salads; seeds for 
pastry, stuffing. 
Costmary. Leaves used for veal stuffing and pot- 
pourris. 
*Dill. Seeds for pickles, vinegar; leaves for fish 
sauce. 
*Fennel, Florence. Leaves for puddings; stems as 
celery. 
Horehound. Leaves used for candy and a health- 
ful tea. 
Hyssop. Leaves used for soups, salads, vegetable 
dishes. 
Lavender. 
perfumes. 
Lovage. Stems and roots candied; stalks as celery. 
Marjoram, Pot. Leaves used as a seasoning. 
*Marjoram, Sweet. Leaves used as a seasoning; 
oil for fragrance. 
Mints. Leaves used for jelly, sauces, drinks, mint- 
sauce, juleps, cheese. 
Dried flowers in potpourris, sachets, 
Apple Peppermint, Gray-leaved 
Bergamot Peppermint, White 
Curly Pineapple 
Peppermint Spearmint 
Pennyroyal. For use, see Mints. 
Rosemary. Leaves used In stews; to make ‘‘Rose- 
mary Biscuits.” 
$1 each; $2.50 for 3; $8 per doz. 
Rue. Leaves used sparingly in salads and with 
vegetables. 
Sage. Leaves used for stuffing, sausage, cheese, 
soup. 
*Savory, Summer. Leaves used In soup, gravies, 
stuffing. 
Savory, Winter. 
stitute for pepper. 
Sorrel, French. Leaves used as a green. 
Sorrel, Garden. Leaves used as a green. 
Southernwnod: Burn dried leaves, to dispel 
cooking odor. 
Sweet Woodruff. Leaves used in white wine and 
**May Drink.”’ 
Tansy. Leaves used in omelets and ‘‘Tansy 
pudding.” 
Tarragon. Leaves used in vinegar, salads, fish, 
chicken. 70 cts. each; $1.75 for 3; $6 per doz. 
Thyme, Common. Teasce used in soup, meat, 
fish, vegetables. 
Verbena, Lemon. Leaves used in cooling drinks, 
tea and jelly. 
Water Cress. 
nishing. 
Wormwood, Common. 
sinthe”’ cordials. 
*Annuals; not hardy. 
Leaves used in stuffing. Sub- 
Leaves used for salads and gar- 
Leaves used in ‘‘Ab- 

SWEET MARJORAM 
FENNEL 
nes 
38 WILLIAM M. HUNT & CO., Inc., 115 West 45th St., New York 19, N. Y. 
