68 



FERRY ik GO'S DESCRIPTIVE CATALOGUE 



AROMATIC, MEDICINAL AND poT HERBS 



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

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

 delicate 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. 3Iost of them should be cut when in bloom, wiked in the sun and thoroughlj- dried in the shade. 

 ANISE iPinipiiiello. anisum) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smell and a 



pleasant tasce: used niedicinany for aromatic cordials, colic and nausea. The leaves are sometimes used for garnishing and 



tlavoring. Plant of slender upright growth with deeply cut foliage: flowers small, yellowish white, borne in large loose urn. 



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

 BALM (Melissa offlcinalis) A perennial herb, easily 



pr-ipagated 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 branched with ovate 



leaves: flowers white or pale yehow in loose axillary 



clusters. (Crop failed) 

 BASIL, SWEET (Ociinum basilicum) 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. 5c; Oz. 20c; 2 Oz. 35c; H Lb. 60c; 



Lb. $2.00 

 BORAGE (Borago officinalis) A hardy annual used as 



a p'jt 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-hke 



taste. Plant of coarse growth, hairy, with large o-^-al 



leaves: flowers blue or purplish in racemes. Pkt. 5c; 



Oz. 25c; 2 Oz. 40c; H Lb. 75c; Lb. $2.50 

 CARAWAY (Caruiii carui) A well known herb, culti- 

 vated for its seeds, which are used in confectionery, 



cakes, etc. The leaves are sometimes used in soups. 



for flavoring Uquors and forcohc in children. Plant 



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



foliage and clusters of small, white flowers. Plants 



never seed till the second vear. Pkt. 5c; Oz. 15c; 



2 Oz. 25c; H Lb. 40c; Lb. $1.50 

 CORIANDER {Coriandrum sativum) A hardy annual 



cultivated for its seed which has an agreeable taste 



and is used in confectionery 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 which they impart to the seed. Plant slender, two to 



two and one-half feet high, strong smelling, with smooth, fine- 



Iv cut foliage and small white flowers. Pkt. 5c; Oz. 10c; 



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

 DILL (Anethuui graveolens) An annual of aromatic odor and 



warm pungent taste. Its seeds are used for seasoning. It 



possesses medicinal properties but its largest use is for 



making Dill pickles. Plant branching, two to three feet high; 



leaves very muoh cut into thread-like segments. Pkt. 5c; 



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

 DILL MAMMOTH Plant, stems and seed heads much larger 



than in the common variety. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 



Va Lb. 40c; Lb. $1.25 

 FENNEL, SWEET ' Fceniculum officinale) A hardy perennial. 



The seels of tliis aromatic herb have a pleasant taste. and are 



someti iies used in confectionery, al.-o in various medicinal 



preparations. The young shoots'are sometimes eaten raw and 



are used in salads, soups and fish sauces. Plant ver\" branch- 

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



fl jwers hght yellow in large loose umbels. Seed oval. Pkt. 5c; 



Oz. 15c; 2 Oz. 25c; Va Lb. 40c; Lb. $1.50 

 HOREHOUND {Marrubium vulgare) 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 bu-t 



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



to two feet high: leaves ovate, roughened, covered with whit- 

 ish down: flowers smaU. white, borne at axils of leaves. 



Pkt. 5c; Oz. 30c; 2 Oz. 55c; 1/4 Lb. 90c; Lb. $3.00 

 HYSSOP (Hyssopus officinalis) A hardy perennial with an 



ar jmatic od )T 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 soikes. blue, sometimes white or pirtk. 



Pkt. 5c; Oz. 30c; 2 Oz. 55c; V4 Lb. 90c; Lb. $3.00 

 LAVENDEIR (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 quickly. The seed 



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



sl-iuder gravish gr^en leaves and small violet-blue flowers. 



Pkt. 5c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; Lb. $3.50 

 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. L'sually grown 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. 60c; 2 Oz. $1.00; V4 Lb. $1.75; Lb. $6.00 



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 with 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. (Crop failed) 



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

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

 bhster the skin. It is a stimulant and antispasmodic but 

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

 in serious injury. It must not be sufl:ered to run to seed and 

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

 becoming woodv at the base; leaves much divided: flowers 

 yeUow. Pkt. 5c; Oz. 50c. 



SAFFRON Carfhamus tinctorius) A hardy annual. 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, thistle like. Pkt.Sc (Packets only) 



SAGE {Salvia officinalis) One of the most extensively used 

 herbs for seasoning. It is also believed to possess medicinal 

 properties. Hardy perennial, about fifteen to eighteen inches 

 high. Plant very branching: flowers usually blue, sometimes 

 pink or white: le'aves 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. 35c; 2 Oz. 60c; 

 1/4 Lb. $1.00; Lb. $3.50 



SAVORY, SUMMER (Satureia hortensis) A hardy aromatic 

 annual twelve to fifteen inches high, the dried stems, leaves 

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

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

 small, narrow; tlowers small, purple, pink or white, borne in 

 short spikes. Pkt.Sc; Oz. 30c; 2 Oz. 55c; V4 Lb. 90c; Lb. $3.00 



THYME {TJiymus vulgaris) An aromatic perennial herb, eight 

 to ten inches high, used principally for seasoning. Plant verj- 

 branching with wiry foliage and small lilac flowers, Sometimes 

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

 nervous headaehe. Sow as earlv as the ground will permit. 

 Pkt. 5c; Oz. 75c; 2 Oz. $1.25; V4 Lb. $2.00; Lb. $7.00 



WORMWOOD ^Artemisia absinthium) A perennial plant of 

 fragrant and spicy odor, but with intensely 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 cuttings or divid- 

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

 peculiar virtues of this plant. Pkt. 5c; Oz. 35c; 2 Oz. 60c: 

 1/4 Lb. $1.00; Lb. $3.50 



