Kennedy Kwality 
Siepet iz ot el. Wicehstnat hla 
Explanation 
H.A., Hardy Annual. 
H.P., Hardy Perennial. 
NOTE: ANNUAL HERBS ARE EASILY GROWN 
FROM SEED. THEREFORE WE OFFER 
ONLY PERENNIAL HERBS IN PLANTS. 
ANISE. (Pimpinella anisum.) H.A. Cultivated prin- 
cipally for its seeds, which are fragrant, with a 
pleasant taste. Leaves are sometimes used for gar- 
nishing and flavoring. Pkt. 25c¢ 
BALM (Melissa officinalis). H.P. Leaves fragrant, 
similar to lemons, used for making balm tea ee ee 
t. 25¢ 
BASIL, SWEET (Ocimum basilicum). H.A. Aromatic. 
Seeds and stems have a strong flavor and are used 
in soups and sauces. Pkt. 25c 
BORAGE (Borago officinalis). H.A. Used as a pot herb 
and for bee pasturage. The bruised leaves immersed 
in water have an agreeable flavor and are sometimes 
used in salads to give a Cucumber-like taste. Pkt. 25c 
CATNIP (Nepeta Mussini). H.P. Used for seasoning 
and medicinal purposes. Pkt. 25c 
CHIVES. H.P. Used in place of Onions in soups and 
salads. Pkt. 50c, oz. $4.00 
CARAWAY (Carum carvi). H.A. Cultivated for its 
seed, used in confectionery. Leaves sometimes used 
in soups. Pkt abe 
CORIANDER (Coriandrum sativum). H.A. Cultivated 
for its seed which has an agreeable taste and is used 
in confectionery. Pkt. 25c¢ 
DILL (Anethum graveolens). H.A. Aromatic odor. 
Seeds used for seasoning. Possesses medicinal proper- 
ties but its largest use is for making dill en 
kt. 25c¢ 
FENNEL, SWEET (Foeniculum officinale). H.P. The 
seeds of this aromatic herb have a pleasant taste, and 
used in confectionery. The young shoots sometimes 
eaten raw and used in salads, soups and Pee rae 
kt. 25¢ 
FENNEL, SICILIAN. H.P. Thick leaf stems which, 
when blanched, are used with salads or boiled and 
used as a vegetable. Pkt. 25c 
HOREHOUND (Marrubium vulgare). H.P. An aro- 
matic odor and a bitter, pungent taste. Will thrive in 
any soil but is stronger if grown on light, poor soil. 
Pkt. 25c 
HYSSOP (Hyssopus officinalis). H.P. Aromatic odor 
and a warm, pungent taste. The flowering summits 
and leaves are the parts used. Does best on dry, 
sandy soil. Pkt. 25c¢ 
LAVENDER (Lavandula officinalis). H.P. Grows about 
2 feet high. Pick before it becomes dry and hard and 
dry quickly. Pkt. 25¢ 
MARJORAM, SWEET (Origanum marjorana). H.P. 
An aromatic herb for seasoning. The young, tender 
tops and leaves are used green in summer to flavor 
broths, dressing, etc., and also dried for inte use, 
Pkt. 25c¢ 
ROSEMARY (Rosmarinus officinalis). H.P. Fragrant 
odor. The leaves are used for flavoring meats and 
soups. Pkt. 25c 
SAGE (Salvia officinalis). H.P. Extensively used for 
seasoning. 15 to 18 inches high. Cut leaves and tender 
shoots just as the plant is coming into flavor and dry 
quickly in shade. Plants will survive the winter and 
may be divided. Pkt. 25c 
SAVORY, SUMMER (Satureia hortensis). H.A. Aro- 
matic, 12 to 15 inches high, the dried stems, leaves and 
flowers extensively used for seasoning, especially in 
dressings and soups. Pkt. 25c¢ 
TARRAGON SEED we cannot supply. See Tarragon 
plants. 
THYME (Thymus vulgaris). H.P. An aromatic herb, 
8 to 10 inches high, used principally for seasoning. 
Sow as early as the ground will permit. Pkt. 25c 
WORMWOOD (Artemisia absinthium). H.P. Fragrant 
and spicy odor, but intensely bitter taste. A dry, poor 
soil is best adapted to this plant. Pkt: 25c¢ 
HERBS, ANNUAL MIXED. We make up this mixture 
for those who want a variety of herbs in limited 
quantities. Pkt. 25¢ 
HERBS, PERENNIAL MIXED. Mixture of perennial 
herbs. Pkt. 25c 
HERB PLANTS 
The plants offered below are all strong roots and will 
make an abundant growth the first season: 
Price except where noted: Doz. $8.00 
Not less than six plants of one variety. 
BALM PEPPERMINT 
CATNIP PINEAPPLE 
CHIVES SPEARMINT 
HYSSOP SAGE 
LAVENDER TANSY 
MARJORAM, SWEET THYME 
MINT, APPLE 
ORANGE 
TARRAGON (Artesimia dracunculus). Doz. $9.00 
VEGETABLE & ASPARAGUS ROOTS 
See Page 1 
Witloof, Chicory or French Endive 
This delicious salad may be had all through the winter 
months by planting our Selected Heavy Roots at inter- 
vals of every 10 days. Place roots close together in 
deep boxes in about 10 inches of soil and cover with 
10 inches of sand, peat moss, or very light soil. Keep 
in dark, warm place and water about once a week. Salad 
ready for cutting in 5 to 6 weeks. 
Selected Heavy Roots, 100 $15.00 
HORSERADISH 
(Maliner Kren) 
Ready for use the first season. 
RHUBARB 
CHIPMAN’S CANADA RED, Does not set seed, there- 
fore is everbearing. A deeper red than MacDonald, the 
color extending to the midrib of the leaf. Delicious 
lavor. Doz. $10.00, 100 $75.00 
MACDONALD. Large, bright crimson stalks, tender 
and delicious flavor. 
Doz. $8.50, 100 $65.00 
TARRAGON (True French) 
TARRAGON. (True French.) Used fer making the 
famous Estragon vinegar and for salads. Doz. $9.00 
WATER CRESS 
100 $6.00 
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