
e i ee 
Chives Dill Florence Fennel | Sage Sheet Barat l Thyme 
HERBS — aromatic, Medicinal and Kitchen 
Herbs belong in every vegetable garden and, because of their 60 days. Perennial. 2 ft. tall. 
ornamental appearance, may also be grown in the flower garden. 1326 Lavender, True Biewere wee faa and placed 
in the linen closet to impart their perfume to the linens. Also used 
1 75 days. Annual, 1% ft. Used for garnishing : 
1304 Anise and flavoring; the seeds have an aromatic flavor a ee gauee mao es ay ree oe Et ey brepemn Ss °$3.00 
and are used in cakes, bread, applesauce, stews, soups, cream or 
cottage cheese and other foods. Pkt. 25¢; 1% oz. 60¢; oz. $1.10 1333 Sage ip cn Perennial. 1 to 2 ft. Used as a seasoning 
s : or poultry, sausage, other meats, dressings, 
1307 Basil, Sweet 8 days. Annual. 1% to 2 ft. The fillings, stews, soups, fish chowders, and sauces: leaves may be 
, leaves, green or dried, are chiefly either fresh or dried. Pkt. 20¢; 1 oz. 80¢; oz. $1.40 
used as a seasoning for soups, stews, fish sauces, vinegar, beans, 
peas, omelets, salad and meats. Pkt. 20¢; 1% oz. 65¢; oz. $1.20 1335 Summer Savory 60 days. Annual. 1 ft. Chiefly 
a0 " Laie Th aioe 5 ; 3 ’ aioe Ss flavoring salads, dress- 
ays. Annual. By ia e young tender ings, stews, and gravies. Le = oz. 50¢; oz. 90 
1311 Borage leaves are used as salad and are also added i eee a ; 
to flavor lemonade and other cooling drinks. Faintly aromatic. 1327 Sweet Marjoram 70 days. Annual. 1 to 2 ft. 
Splendid as a forage for bees. Pkt. 20¢; 1% oz. 65¢; oz. $1.20 ae: _ _ Nice for seasoning, either fresh 
, or dried in ee stews, meat nics, salads, sausages and in flavor- 
70 days. Biennial. 11% to 2 ft. Seeds are ing peas and beans. t. 20¢; 1% oz. $1.00; oz. $1.90 
1313 Caraway used for flavoring bread, pastry, cakes, : 5 : 
confections, cheese, sauces, soups, etc.; young leaves and shoots 1341 Thyme 85 days. Perennial. 6 to 12 in. high. Has 
may be used to flavor salads. Pkt. 15¢; 1% 0z. 40¢; oz. 70¢ . aromatic foliage which is used for seasoning 
soups, stews, gravies, sauces, meat loaf and poultry dressings. 
5 1 80 days. Perennial. 1% to Pkt. 25¢; 14 oz. $1.20; oz. $2.25 
1315 Catnip or Catmint 5° (25. Perennial. 17 to 
leaves are used for seasoning and as tea for nervous headaches. at Eh hath laeatett ae tnot AeA gh Al EB dled a aA TC LET ICO 
Excellent tonic for animals. Pkt.15¢; 14 oz. 55¢; oz. $1.00 ° 3 Popular Kitchen Herbs : 
i 80 days. Perennial. 6 in. Tops, finely cut, Dill, Sage and Summer Savor ° 
1316 Chives are used for giving a mild onion-like flavor to be 7120-3 Pkt rage £ h ico O eae 3 1 35 . 
soups, stews, meats, cottage cheese, potatoes and also used in salads. ° S-» one of each, value 50¢ for only cas 
Plants grow in clusters. Pkt. 20¢; yy oz. $1.00; oz. $1.85 SSCHSHSHSHSHSHSHSSHSHHSHHSHSHHSHHHSHSHOHSHSHSHOHOHSESOHHHOHOHOOCESESESOSES 















7 75 days. Annual. 1 to 2 ft. The green leaves are used in soups, 
1317 Coriander stews and sauces; the dried seeds in meats, sausage,’ sauces, 
pickles, poultry filling, confectionery and pastry. Pkt. 15¢; 14 0z. 50¢; oz. 95¢ 
1319 Dill 70 days. Annual. 2 to 2% ft. The green leaves are nice for flavoring 
soups, stews and sauces; also used extensively in a minced state with 
lettuce. Dry or green branches and seeds are much prized for flavoring dill pickles and 
making dill vinegar. Very easily grown, popular herb. Pkt. 10¢; oz. 25¢; 14 lb. 75¢ 
1322 Fennel, Florence Also known as Finocchio. 60 days. Annual. 2% ft. 
The enlarged, flat-oval leaf base has a pleasing 
anise-like flavor. Inner sections may be cut in thin slices and used in salads or eaten 
raw like celery; outer parts and stems should be peeled, cut crosswise into inch pieces and 
boiled, making a nourishing vegetable dish. Pkt. 15¢; '%oz. 45¢; oz. 85¢ 
75 days. Perennial. 14 in. Leaves are used for seasoning 
1323 Horehound and in candy or medicine for coughs and colds. 
Pkt. 20¢; 14 0z. 65¢; oz. $1.20 
D A N D & Li © N —Improved, cultivated ‘‘greens”’ 
415 Improved Thick Leaved 60 days. The large, broad, dark green 
leaves are used as “‘greens’’ for boiling or 
the flavor may be improved if the leaves are tied toget me a iC hea bleached and : Blue Curled 
eaten like endive. In good soil, plants attain a spread of 1% ft. Quick growing. 
Pkt. 15¢; 1% oz. 60¢; oz. $1.10; 14 Ib. $4.00 Scotch Kale 
KALE —Vitamin-rich green leafy vegetable 
Widely used for ‘‘boiling greens.’’ Young leaves may be chopped raw like § 
lettuce for salads and sandwiches. Sow seed in the open from early spring until : 
about three months before your first expected hard frost. The early sowings 
give fully grown plants, whereas the later sowings will furnish delicious, small, 
tender leaves for late fall and early winter use. Light frost seems to improve 
the flavor. Thin or transplant the seedlings to stand 12 in. apart in rows 2 to 
3 ft. apart. A pkt. will sow 30 ft. of row; 1 oz. 200 ft. 
447 Blue Curled Scotch © 55 days. Low growing, compact, short- 
stemmed plants with finely curled, bluish green leaves of delicious flavor. 
Plants grow 12 to 18 in. tall with a spread of 16 to 24 in. Home and market. 
Pkt. 10¢; oz. 40¢; 1% Ib. $1.20; 14 Ib. $2.25; Ib. $4.00 
448 Dwarf Siberian 65 days. Very hardy, dwarf, spreading kale with 
broad, thick, grayish green plume-like leaves, plain at center and slightly 
frilled at edges. Plants grow 12 to 16 in. tall with a spread of 24 to 36 in. 81 
Pkt. 10¢; oz. 35¢; % Ib. 95¢; 1% Ib. $1.50; Ib. $2.75 
