6 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 

OREGANO (Majorana vulgaris)—Much used by Greeks and Italians also 
by Mexicans who introduced it into California. Perennial but not hardy here. 
Easy to grow. Each 35c; 3 for 95c; per dozen $3.50. 
OSWEGO TEA (Monarda didyma)—Leaves used as a beverage tea in early 
days. A perennial with bright red flowers. Each 35c; 3 for 95c; 12 for $3.50. 
PARSLEY, FINE CURLED—Probably the most used flavoring herb. Can 
be used green and dries easily for winter use. Each 20c; 3 for 45c; per dozen 
$1.75. 
PARSLEY, HAMBURG—tThis variety makes a large root something like 
celeriac, and is used in much the same way. Each 20c; 3 for 45c; 12 for $1.75. 
ROSEMARY (Rosmarinus officinalis)—-The fragrant leaves are used in 
sachets and pot pourris, also to flavor roasts and stews. Perennial shrub in 
mild climates but tender in the north and must be taken inside over winter. 
Each 50c; 3 for 1.35: 12 for $5.00. 
RUE, HERB OF GRACE (Ruta graveolens)—-A strongly scented perennial 
herb with attractively formed foliage and curious yellow flowers. An old- 
time medical herb and once used as a flavoring for salads but too strong for 
most modern tastes. May be used as a low clipped border plant for formal 
beds. Each 35c; 3 for 95c; per dozen $3.50; per 100, $21.00. ; 
SAFFRON, FALSE (Carthamus tinctorius)—The richly colored yellow 
flowers are used as a substitute for true Saffron. Annual. Each 20c; 3 for 45c; 
per dozen $1.75. 
SAGE (Salvia officinalis)—Used to flavor poultry, pork and other food. 
Also an old home remedy. Perennial. Each 40c; 3 for $1.10; per dozen $4.00. 
SAGE, HOLT’S MAMMOTH—tThis sage is simply a variety of the com- 
mon sage (Salvia officinalis) which has been propagated from cuttings to keep 
it true. The growth is strong, much heavier than the average of that grown 
from seeds but the leaves are not any larger. Plants, grown from cuttings, 
Each 45c; 3 for $1.20; per dozen $4.50. 
SALVIA, PINEAPPLE (Salvia rutilans)—A tender sage with a distinct 
scent of pineapple. Crimson flowers. Each 45c; 3 for $1.20; 12 for $4.50. 
SAVORY, SUMMER (Satureia hortensis)—The leaves and fine stems, 
green or dried, are used to flavor sausages, meat dishes, and peas and beans. 
Annual. Each 20c; 3 for 45c: per dozen $1.75. 
SAVORY, WINTER (Satureia montana)—Finer leaves and more compact 
growth than the summer savory. Flavor much the same as the summer var- 
ant but there is more pungency to the leaves. Each 40c; 3 for $1.10; per dozen 
4.00. 
SKIRRET (Sium sisarum)—An old fashioned perennial herb, the roots 
being roasted or boiled and used in salads. Each 35e; 3 for 95c; 12 for $3.50. 
SORREL, FRENCH (Rumex Scutatus)—Basis for the popular Sorrel soup 
so much used in France. Adds sprightliness to salads, sauces, spinach and 
omelets. Perennial. Each 35c; 3 for 95c; 12 for $3.50. 
SOUTHERNWOOD, LADS LOVE, MAIDENS RUIN (Artemisia abrota- 
num)—A hardy shrubby plant. Formerly used in love potions, in medicine 
and much esteemed for its fragrant finely cut foliage. Makes a very attractive 
clipped hedge. Height to 4 ft. Each 35ce; 3 for 95c;: 12 for $3.50. 
