
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; 4 0z., 35c. 
BASIL, SWEET. A hardy, aromatic annual. The 
seeds and stems have a strong flavor and are 
used in soups and sauces. 
Pkt., 10c; 14 0z., 35c. 
BORAGE. A hardy annual used as a pot herb and 
for bee pasturage. 
Pkt., 10c; 14 0z., 25c; 0z., 40c; 14 Ib., $1.35; 
Ib., $4.50. 
CARAWAY. (Kummel). A well known herb, cul- 
tivated for its seeds. Pkt., 10c; Y, 02., 35¢. 
*CATNIP or CATMINT. For seasoning. 
Pkt., 10c; 1% or., 35c. 
*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; 14 0z., 25c. 
CORIANDER. A hardy annual cultivated for its 
seed which has an agreeable taste. 
Pkt., 10c; '4,02., 30c. 
DILL, MAMMOTH. An annual of aromatic odor 
and pungent taste. Its seeds are used for sea- 
soning; for making dill pickles. Plant branch- 
ing, 2 to 3 feet high. 
Pkt., 10c; 0z., 15c; 14 Ib., 50c; Ib., $1.50. 
*HOREHOUND. A perennial herb with bitter, 
pungent juices that are used in making cough 
syrup and candies. Pkt., 10c; 14 0z., 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 prop- 
erties. Pkt., 10c; 4 0z., 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.; 10c; VY, 0z., 40c; oz., 75c. 
*MINT (Spearmint). The mint used in juleps. 
Pkt., 10c. 
“ROSEMARY. The leaves are used for flavoring 
meats and soups, and for medicinal drinks. 
Pkt., 10c; 4 0oz., 30c. 

Kohl-Rabi 
Herbs—Continued 
*SAGE. Used for seasoning. 
Pkt., 10c; 14 0z., 30c; 0z., 50c. 
SAVORY, SUMMER. The dried stems, leaves and 
flowers are used for seasoning. 
Pkt., 10c; 14 0oz., 30c. 
*THYME. A perennial herb, 8 to 10 inches high, 
used for seasoning. Pkt., 10c; 14 0z., 35c. 

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 GREENS. An improved se- 
lection of the ordinary Dwarf German Greens. 
A superior variety for market culture. 
Pkt., 10c; 0z., 20c; 14 Ib., 55ce; Ib., $1.75. 
DWARF SIBERIAN (for fall). Largely grown 
for supplying “greens” during the fall and win- 
ter. The plants are hardy. The leaves are very 
large, deeply curled and fringed. 
Pkt., 10c; 0z., 20c; 14 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; 0z., 20c; 14 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 114 feet apart and when well 
established thin to 6 inches apart in the row. 
EARLY WHITE VIENNA. A standard sort for 
market 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; 0z., 30c; 4 Ib., 90c. 
EARLY PURPLE VIENNA. Differs from the 
Early White Vienna in color only. 
Pkt., 10c; 0z., 30c; 4 Ib., 90c. 
LEEK 
Sow early in spring in drills 12 to 15 inche; 
apart, covering %4 inch deep. Thin plants to 6 inches apart 
in row. 
LONDON FLAG. This well known broad-leaved 
leek is hardy, productive, of good quality. 
Pkt., 10c; 14 02z., 25e; oz., 45c; \4 Ib., $1.45. 
Culture: 
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