
PHLOX divaricata canadensis 













: TROLLIUS Ledebouri, Golden Queen (Globe- 
flower). Large, golden orange flowers. Tine 
: for the border. Likes plenty of moisture and 
does well m shade or by the waterside, in bold 
j masses. 
Po VERONICA, Blue Spire. Showy spikes of deep blue 
: yy flowers above bright green foliage. Stands hot 
oC aati S ee weather well. Fine for cutting. July, Aug. 
HARDY PHLOX Date 
HERBS 
These were considered a very necessary part of the garden in 
olden times. To this day many remedies are concocted from herbs, 
and most good cooks use them discriminately. If you can manage, 
to have a small herb garden close to the kitchen door, you will no 
doubt get a lot of pleasure from seeing what you can do with these 
very useful plants. 
BALM, LEMON (Melissa officinalis). Clean bright 
green leaves, deliciously scented with lemon. Used 
as a tea, to flavor other drinks, as a medicine and 
for fragrance. 
CATNIP (Nepeta Cataria). Beloved of cats; also a 
medicinal plant and used as a tea. ‘Tall, gray é 
foliage. Will grow most anywhere when established. 
CHIVE (Allium Schenoprasum). Finely chopped 
leaves give a delicious flavor to salads. 
HOARHOUND (Marrubium vulgare). Dried leaves 
make a tea and remedial candy is made from the 
fresh leaves. 
HYSSOP (AHvssopus officinalis). Leaves used for me- 
dictnal purposes and to season vegetables. Also 
attractive in the hardy border. 
LAVENDER, TRUE (Lavandula officinalis). Dried flowers 
commonly used for scenting linens and in pot-pourris. 
PEPPERMINT (Mentha piperita). Leaves and tender tops may be 
infused in cooling drinks. 
ROSEMARY (Rosmarinus officinalis). Fragrant Ieaves scent pot- 
pourris. 
SAGE (Salvia officinalis). Dried leaves season meats, sausages, 
stuflings, and cheese. 
SAVORY, WINTER (Satureia montana). Leaves season meats, 
sausages, vegetable dishes and certain liqueurs. An excellent 
plant for edging borders. 
SPEARMINT (Mentha spicata). Fresh Jeaves used to flavor sauces 
and iced drinks, particularly juleps. 
SWEET MARJORAM (Origanum Majorana). Fresh leaves season 
sausages, vegetable dishes and salads or scent pot-pourris. 
TARRAGON, TRUE (Artemisia Dracunculus). One of the indispen- 
sable herbs. The basis for the well-known tarragon vinegar, 
and used in salad dressings and special meat sauces. 
THYME, COMMON (Thymus vulgaris). Dried leaves season meat 
dishes, gravies and dressings; fresh leaves excellent im salads. 
WORMWOOD (Artemisia Absinthium). A good background 
plant. Disliked by moths. The leaves are used to flavor 
COLdtalSao tes 
Any of the above, 60 h, 3 of iety $1.50, ea TE wall el seni 
SO ICTS ae ee raat ORIENTAL POPPIES, Red Flame, Sass Pink, Barr’s White 
ee 
PITZONKA’S PANSY FARM, BRISTOL, PENNA. 7 
