D. M. FERRY & CO.. DETROIT. MICH. 



61 



AROMATIC, MEDICINAL AND POT HERBS 



Most of the varieties of herbs thrive best <jii sandy soil and some are stronger and better flavored when grown on that which 

 is rather poor. In all cases the soil should be carefully prepared and well cultivated, as the young plants are for the most part 

 deUcate and easily choked out by weeds. 



Sow as early as the ground can be made ready, in drills sixteen to eighteen inches apart, taking pains that the soil is fine and 

 pressed firmly over the seed, or they may be planted as a second crop — the seeds sown in beds in April and the plants set out in 

 June. Most of them should be cut when in bloom, wUted in the sun and thoroughly dried in the shade. 



ANISE (Pimpinella anisum) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smeU and a 

 pleasant taste; used medicinally for aromatic coidials, colic and nausea. The leaves are someiimes used for garnishing and 

 flavoring. Plant of slender upright growth witli deeply cut foliage; flowers' small, yellowish white, borne in lai-ge loose umbels. 

 Pkt. Sc; Oz. 10c; 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 

 BALM (Melissa officinalis) A perennial herb, easily propagated by division of the root or from seed. The leaves have a fragrant 

 odor similar to lemons and are used for making balm tea for use in fevers and a pleasant beverage called balm wine. Plant one 

 to two feet high, hairy, loosely branclied with ovate leaves; flowers white or pale yellow m loose axillary clusters. Pkt. 5c; 

 Oz. 30c; 2 Oz. 55c; "A Lb. $1.00; Lb. $3.00 

 BASIL,SWEET(Ocirt(!(m6ns;7/r'tin) A hardy, aromatic annual. The 

 seeds and stems have a strong flavor and are used in soups and 

 sauces. Plant about eighteen inches high, branching, with ovate 



toothed leaves; flowers white or bluish white in leafy terminal 



racemes or spikes. Pkt. 5cj Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; 



Lb. $1.50 ■ 

 BORAGE (Borago officinalis) A hardy annual used as a pot herb 



and for bee pasturage. The bruised leaves immersed in water 



give it an agreeable flavor and are sometimes used in salads to 



give a cucumber-like taste. Plant of coarse growth, hairy, with 



large oval leaves; flowers blue or pui-plish in racemes. Pkt. 5c; 



Oz. 10c; 2 Oz. 20c; 'A Lb. 30c; Lb. $1.00 

 CARAWAY [Carum carui) A well known herb, cultivated for 



its seeds, which are used in confectionery, calces, etc. The leaves 



are sometimes used in soups, for flavoring liquors and for colic in 



children. Plant one and one-half to two feet high, with finely cut 



foliage and clusters of small, white flowers. The plants never 



seed till the second year. Pkt. 5c; Oz. 10c; 2 Oz. 15c; '/4 Lb. 20c; 



Lb. 65c. 

 CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; V4 Lb. 20c; Lb. 50c. 

 CORIANDER (Coriandrum sativum) A hardy annual cultivated 



for its seed which has an agreeable taste and is used in confec- 

 tionery and to disguise the taste of medicine. Gather on a dry 



day, bruising the stems and leaves as little as possible, for when 



injured they have a disagreeable odor wliich they impart to the 



seed. Plant slender, two to two and one-halt feet high, strong 



smelling, with smooth, finely cut foliage and small white flowers. 



Pkt. 5c; Oz. 10c; 2 Oz. 15c; V* Lb. 20c; Lb. 65c. 

 CORIANDER, for Flavoring. Oz. 10«; 2 Oz. 15c; V4 Lb. 20c; Lb. 50c. 

 DILL (Anethuni graveoleris) An annual of aromatic odor and warm 



pungent taste. Its seeds are used for seasoning;. It possesses 



medicinal properties but its laf gest use is f or making Dill pickles. 



Plant branching, two to three feet higla; leaves very much cut in- 

 to thread-like segments; flowers small, yellowish borne in umbels. 



Seed flat. Pkt. 5c; Oz. 10c; 2 Oz. ISc; Vt Lb. 25c; Lb. 75c. 

 FENNEL, SWEET (FceiiiciUum officinale) A hardy perennial. 



The seeds of this aromatic herb have a pleasant taste, andare 



sometimes used in confectionery, also in various medicinal 



preparations. The young shoots are sometimes eaten raw and 



are used in salads, soups and flsh sauces. Plant very branch- 

 ing, two to four feet high, with dense thread-like foliage; 



flowers light yellow in large loose umbels. Seed oval. Pkt. 5c; 



Oz. 10c; 2 Oz. 15c; Vi Lb. 25c; Lb. 75c. 

 HOREHOUND {Marrubi um vuh/are) A perennial herb with an 



aromatic odor and a bitter, pungent taste. It is a tonic and 



enters largely into the composition of cough syrups and 



lozenges. Laxative in large doses. Will thrive in any soil but 



is stronger if grown on light, poor land. Plant spreading, one 



to two feet high; leaves ovate, roughened, covered witl^ whit- 

 ish down; flowers small, white, boi-ne at axils of leaves. 



Pkt. 5c; Oz. 20c; 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 

 HYSSOP (Hyssopus officinalis) A hardy perennial with an 



aromatic odor and a warm, pungent taste. It is a stimulant, 



expectorant and mild tonic. The flowering summits and 



leaves are the parts used. It does best on dry, sandy soil. 



Plant upright with narrow glossy dark green leaves; flowers 



small, borne in whorled spikes, blue, sometimes white or pink 



Pkt. 5c; Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; Lb. $1.50 

 LAVENDER (Lavendula spica) A hardy perennial, growing 



about two feet high. It is used for the distillation of lavender 



water or dried and used to perfume hnen. It should be picked 



before it becomes dry and hard, and dried quick-ly. The seed 



is of rather slow and uncertain germination. Plant erect, with 



slender grayish green leaves and small violet-blue flowers. 



Pkt. 5c; Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; Lb. $2.00 

 MARJORAM, SWEET (Origanum marjorana) An aromatic 



herb for seasoning. The young tender tops and leaves are 



used green in summer to flavor broths, dressings, etc., and are 



also dried for winter use. Usually grovm as an annual as it is 



not hardy enough to endure the winter of the northern states. 



Plant erect but branching with small oval grayish green 



leaves and small purplish or whitish flowers. Pkt. 5c: Oz. ISc- 



2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.50 

 ROSEMARY (Rosmarinus officinalis) A hardy perennial, with 



fragrant odor and a warm bitter taste. The leaves are used 



for flavoring meats and soups, and for medicinal drinks. Plant 



erect, branching vrith small slender leaves and small light 



blue flowers. The blossoms form the principal ingredient in 



the distillation of toilet waters. Plants do not reach a size 



suitable for use until the second season. Pkt, 5c; Oz. 30c" 



2 Oz. 55c; V4 Lb. $1,00; Lb. $3.00 



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Marjoram, Sweet 



RUE {Ruta graveolens) A hardy perennial with a peculiar, 

 unpleasant smell. The leaves are bitter and so acrid as to 

 bUster the skin. It is a stimulant and antispasmodic but 

 must be used with great caution, as its use sometimes results 

 in serious injury. It must not be suffered to run to seed and 

 does best on poor soil. Plant one and one-half to two feet high, 

 becoming woody at the base; leaves much divided; flowers 

 yellow. Pkt. 5c; Oz. 30c; 2 Oz. 55c; Vi Lb. $1.00; Lb. $3.00 



SAFFRON (Carthamus tinctorius) A hardyannual. Cultivated 

 for its flowers which are used principally for coloring, some- 

 times for flavoring and to make the cosmetic powder called 

 rouge. The flowers should be picked while in full bloom. 

 Plant upright in growth, one to three feet high; leaves ovate, 

 prickly: flower-heads yellow, thistledike. Pkt. 5c; Oz. 10c; 

 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 



SAGE (Salvia officinalis) One of the most extensively used 

 herbs for seasoning. It is also believed to possess medicinal 

 properties. Hardy perertnial. about fifteen to eighteen inches 

 high. Plant very branching; flowers usually blue, sometimes 

 pink or white; leaves grayish green, oval, wrinkled. Cut the 

 leaves and tender shoots just as the plant is coming into flower 

 and dry quickly in the shade. The plants will survive the 

 winter' and may be divided. If this is done they will give a 

 second crop superior in quality. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 

 'ALb. 40c; Lb. $1.25 



SAVORY, SUMMER (Satureia hortensis) A hardy aromatic 

 annual twelve to fifteen inches high, the di'ied stems, leaves 

 and flowers of which are extensively used for seasoning, es- 

 pecially in dressings and soups. Plant erect, branching; leaves 

 small, naiTOw; flowers small, purple, pinli: oi' white, borne in 

 short spikes. Pkt. 5c; Oz. 25c; 2 Oz. 40c; % Lb. 75c; Lb. $2.50 



THYME (Tliymus vulgaris) An aromatic perennial herb, eight 

 to ten inches high, used principally for seasoning. Plant very 

 branching with wiry foliage and small lilac flowers. Sometimes 

 the leaves are used to make a tea for the purpose of relieving 

 nervous headache. Sow as early as the ground will permit. 

 Pkt. 5c; Oz. 40c; 2 Oz. 75c; 1/4 Lb. $1.25; Lb. $4.00 



WORMWOOD (Artemisia absintliium) A pfionnial plant of 

 fragrant and spicy odor, but with inteiise-y bitter taste. The 

 leaves are used as a tonic, vermifuge and as a dressing for 

 fresh bruises. Plant erect, two to three feet high, with much 

 divided leaves and loose clusters of small light yellow flowers. 

 It may be raised from seed, propagating by cuttingrs or divid- 

 ing the roots. A dry, poor soil is best adapted to bring out the 

 peculiar virtues of this plant. Pkt. Sc; Oz, 25c; 2 Oz. 40c; 

 1/4 Lb. 75c; Lb. $2.50 



