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 114 ft. Used for garnishing and flavor- 
ing; the seeds have an aromatic flavor and are used in cakes, 
soups and other foods. 
Pkt. 10c, 2 0z. 40c. 
BALM—Perennial. Leaves and stems are used for their aro- 
matic odor. 
Pkt. 10c. 
BORAGE—80 days. Annual 1% ft. Leaves are used in salads 
and also to flavor cooling drinks. Splendid for bees. 
Pkt. 10c, V2 oz. 40c. 
CARAWAY—70 days. Biennial. 1% ft. tall. Seeds are used for 
flavoring pastry. Young leaves may be used in salads. 
Pkt. 10c, Y2 oz. 40c. 
CATNIP — 80 days. Perennial. 
scented, when dried are given as a special treat to cats. 
Pkt. 10c, Y2 oz. 40c. 
CHERVIL—75 days. Annual. Used as flavoring in egg and fish 
sauces. Leaves used in salads. 
Pkt. 10c, % 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. 10c, oz. $1.25. 
CORIANDER—75 days. Annual. 112 ft. The green leaves are 
used in soups and sauces; the dried seeds in meats, sausage, 
and pastry. 
Pkt. 10c, Y2 0z. 30c. 
DANDELION—60 days. Used for salads. 
Pkt. 10c. 
14% ft. Leaves are strongly 
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, ¥% 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. 10c, Y2 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, Y2 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, Ya oz. 60c. 
ROSEMAR Y—75 days. Perennial. 1 ft. Fragrant leaves used for 
seasoning and in manufacturing perfume. 
Pkt. 10c, Y% 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, Y2 oz. 40c. 
SWEET BASIL—85 days. Annual. 14 to 2 ft. The leaves green 
or dried are chiefly used as a seasoning for soups, sauces, 
vinegar, beans and peas. 
Pkt. 10c, Y% oz. 25c. 
SUMMER SAVORY—60 days. Annual. 1 ft. Used chiefly for 
flavoring salads. 
Pkt. 10c, Y oz. 25c. 
THY ME—85 days. Perennial. 6 to 10 inches high. Has aromatic 
foliage which is used in seasoning soups, stews, sauces and 
dressings. 
Pkt. 10c, Ya oz. 30c. 
VEGETABLE PLANTS AND ROOTS 
ASPARAGUS ROOTS 
For the home garden plant asparagus roots 18 inches apart in 
rows 24 feet apart, 100 roots for a patch 20x20 feet. 
WASHINGTON — A 
new rust - resistant 
variety of great 
promise that is be- 
ing 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, 
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. 
ASPARAGUS, WASHINGTON 
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, Ya 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 
a end down and the upper portion 2 inches below the 
surface 
Postpaid—75c 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. 
