THE ROCKY MOUNTAIN SEED COMPANY — 
DENVER, COLORADO 25 
HERBS 
CULTURE—Herbs delight in a rich, mellow soil. Sow in 
early spring in shallow drills one foot apart; cover lightly with 
fine soil, and when up a few inches thin out, or transplant 
into prepared beds. Care should be taken to harvest properly. 
Do this on a dry day, just before they come into full bloom; 
dry quickly in the shade, pack closely in bottles or dry boxes 
to exclude the air. 
ANISE—75 days. Annual. 1% ft. Used for garnishing and 
flavoring; the seeds have an aromatic flavor and are used 
in cakes, soups and other foods. 
(Pkt. 10c) (% Oz. 40c). 
BALM —Perennial. Leaves and stems are used for their aro- 
matic odor. 
(Pkt. 10e). 
BORAGE—80 days. Annual 1% ft. Leaves are used in salads 
and also to flavor cooling drinks. Splendid for bees. 
(Pkt. 10c) (44 Oz. 40c). 
CARAWAY—70 days. Biennial. 11% ft. tall. Seeds are used for 
flavoring pastry. Young leaves may be used in salads. 
(Pkt. 10c) (% Oz. 40c). 
CATNIP—80 days. Perennial. 1% ft. Leaves are strongly 
scented, when dried are given as a special treat to cats. 
(Pkt. 10c) (% Oz. 40c). 
CHERVIL—75 days. Annual. Used as flavoring in egg and 
fish sauces. Leaves used in salads. 
(Pkt. 10c) (%4 Oz. 25c). 
CHIVES—80 days. Perennial. 6 inch. Tops, finely cut are 
used for giving a mild onion like flavor to salads, stews 
and soups. 
(Pkt. 10¢) (Oz. $1.25). 
CORIANDER—75 days. Annual. 1% ft. The green leaves are 
used in soups and sauces; the dried seeds in meats, sausage, 
and pastry. 
(Pkt. 10c) (1% Oz. 30c). 
DANDELION—60 days. Used for salads. 
(Pkt. 10c). 
DILL—70 days. Annual. 2 to 2% ft. The dry or green branches 
are used for flavoring dill pickles and beets. 
(Pkt. 10c) (Oz. 25c) (%4 Ib. 60c) (Ib. $1.50). 
FLORENCE FENNEL—60 days. Annual. 2% ft. The large 
leaf base has a pleasing anise-like flavor and may be boiled 
and used in fish sauces and pastry, or the stalks are eaten 
raw like celery. 
(Pkt. 10e) (% Oz. 35c). 
HOREHOUND—75 days. Perennial. 14 inch. The leaves are 
used for seasoning and in candy or medicine for coughs and 
colds. 
(Pkt. 10c) (4% Oz. 55c). 
LAVENDER (True)—60 days. Perennial. 1 ft. Flowers are dried 
and placed in linen closets to impart their perfume to the 
contents. Sweet scented lavender blue flowers on stems of 
silvery gray foliage. 
(Pkt. 10c) (4% Oz. 60c). 
ROSEMARY—75 days. Perennial. 1 ft. Fragrant leaves used 
for seasoning and in manufacturing perfume. 
(Pkt. 10c) (%4 Oz. 35c). 
SAGE—75 days. Perennial, 1 to 2 ft. Used as a seasoning 
for poultry, sausage, and dressing. May be used fresh or 
dried. 
(Pkt. 10c) (44 Oz. 40c). 
SWEET BASIL-—85 days. Annual. 1% to 2 ft. The leaves green 
or dried are chiefly used as a seasoning for soups, sauces, 
vinegar, beans and peas. 
(Pkt. 10c) (%4 oz. 25e). 
SUMMER SAVORY—60 days. Annual. 1 ft. Used chiefly for 
flavoring salads. 
(Pkt. 10c) (%4 Oz. 25c). 
THYME-—S85 days. Perennial. 6 to 10 inches high. Has aromatic 
foliage which is used in seasoning soups, stews, sauces and 
dressings. 
(Pkt. 10c) (% Oz. 30c). 
VEGETABLE PLANTS AND ROOTS 
ASPARAGUS ROOTS 
For the home garden plant asparagus roots 18 inches apart in 
rows 21% feet apart, 100 roots fora patch 20x20 feet. 
WASHINGTON—A new rust-resisting variety of great promise 
that is being planted largely in this vicinity. The stalks are 
large, dark green, with a heavy purple over tone. 
Postpaid: 1-year-old roots (Doz. 
75c) (100 for $3.00). 
“= PARADISE — New, 
1 early maturing va- 
riety. Large, crisp, 
tender stalks with 
fine, mild flavor, 
similar in appear- 
ance to Washington 
and _ rust-resisting. 
Producing crop one 
year earlier than 
any other variety. 
Postpaid: 1-year-old 
roots only (Doz. 75c) 
(100 for $3.00). 
WASHINGTON 
ASPARAGUS 
CHIVES 
Small, hardy perennial, belonging to the onion family, which 
grows in clusters. Leaves used for salads and for flavoring in 
soups and salads. 
Postpaid (Per Bunch 60c) (3 for $1.50). 
GARLIC 
Used for flavoring. The bulbs are set like onion sets about 
4 inches apart in the row, divided into ‘’‘cloves”’ or flakes and 
covered 2 inches deep. When tops die down take up the bulbs 
and dry in a shady place. Bulbs only. 
Postpaid (%4 Ib. 25c) (% Ib. 45c) (Ib. 85c) (10 Ibs. $7.50). 
RHUBARB OR PIE PLANT 
Rhubarb should be in every garden, as it affords the earliest 
sauces and pies in spring. Set roots out in spring or fall, in rows 
4 feet apart, so the crowns are an inch below the surface. Do 
not pull stalks the first season. Plants set out in the spring 
will bear quite abundantly the following season. 
RUBY—Very high in sugar content and of exceptionally fine 
flavor, deep rich ruby red, the reddest of all Rhubarb. It 
makes a deep rich red sauce which is very beautiful and 
tasty. 
Postpaid (Each 75c) (3 for $2.00). 
MacDONALD—Is an unusually fine flavored rhubarb, high in 
sugar content. Stalks green with red veins. Makes a fine 
pink sauce of good flavor. 
Postpaid (Each 60c) (3 for $1.65). 
HORSE RADISH 
Horse Radish is easily grown from sets—small lengths of 
roots. These sets, if planted in the spring in good, rich soil, 
will form large roots by fall. The set should be planted with the 
small end down and the upper portion 2 inches below the sur- 
face." 
Postpaid (75¢ per doz.) ($4.00 per 100). 
SAGE 
The leaves of this perennial are used to flavor meats, poultry 
dressings, sausages and cheese. 
Postpaid (Per Clump 60c). 
