62 D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE 
AROMATIC, MEDICINAL anp POT HERBS—Continued 
Dill M h (Anethum graveolens) An annual of aromatic odor and warm pungent taste. Its seeds are used for 
1 ammot seasoning. It possesses medicinal properties but its largest use is for making Dill pickles. Plant branch- 
ing, two to three feet high; leaves very much cut into thread-likesegments. Pkt. 10c;Oz. 15c; 2 Oz. 20c; 14 Lb. 30c; Lb. $1.00 
(Feniculum officinale) A hardy 
Fennel, perennial. The seeds of this 
Sweet aromatic herb have a pleasant 
taste, and are sometimes used in 
confectionery, also in various medicinal 
preparations. The young shoots are 
sometimes eaten raw and are used in 
salads, soups and fish sauces. Plant very 
branching, two to four feet high, with 
dense thread-like foliage; flowers light 
yellow in large loose umbels. Seed oval. 
Pkt. 10c; Oz. 15c; 2 Oz. 25c; 14 Lb. 40c; 
Lb. $1.50 
(Marrubium vulgare) A 
Horehound 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 with whitish down; flowers small, 
white. borne at axils of leaves. Pkt. 10c; 
Oz. 50c; 2 Oz. 85c; 14 Lb. $1.40; 
Lb. $5.00 
(Hyssopus officinalis) A hardy 
Hyssop 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. 10c; Oz. 75c. 
Sace Broap Lear 
(Lavendula spica) A hardy perennial, growing about two feet high. It is used for the distillation of lavender 
Lavender water or dried and used to perfume linen. 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 slender grayish green leaves and_small violet-blue 
flowers. Pkt. 10c; Cz. 30c; 2 Oz. 55c; 144 Lb. 90c; Lb. $3.00 S 
° (Origanum marjorana) An aromatic herb for seasoning. The young tender tops and leaves are used 
Majoram, Sweet green in summer to flavor broths, dressings, etc., and are also dried for winter use. Usually grown 
~ as anannual asit 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. 10c; Oz. 20c; 2 Oz. 35c; 14 Lb. 60c; Lb. $2.00 
(Rosmarinus officinalis) A hardy perennial, with fragrant odor anda warm bitter taste. The leaves are used 
Rosemary 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. Pkt. 10c; Oz. 50c; 2 Oz. 85c; 4 Lb. $1.40; Lb $5.00 
R (Ruta graveolens) A hardy perennial with a peculiar, unpleasant smell. The leaves are bitter and so acrid as to blister 
Ue 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. 10c; Oz. 75c. 
S ff (Carthamus tinctorius) A hardy annual. Cultivated for its flowers which are used principally for coloring, some- 
alr¥romn 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. 10c; Oz. 50c. 
(Salvia officinalis) One of the most extensively used herbs for seasoning. It is also believed to possess medicinal 
Sage properties. Hardy perennial. about fifteen to eighteen inches high. Plant very branching; flowers usually blue. some- 
times 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.10c; Oz. 30c; 2 Oz. 55c; 14 Lb. 90c; Lb. $3.00 
S S (Satureia hortensis) Ahardy aromatic annual twelve to fifteen inches high, the dried stems, 
avory, SUMMeEY leaves and flowers of which are extensively used for seasoning, especially in dressings and soups. 
Plant erect, branching; leaves small, narrow; flowers small, purple, pink or white, borne in short spikes. Pkt. 10c; Oz. 20c; 
2 Oz. 35c; 14 Lb. 60c; Lb. $2.00 
Th (Thymus vulgaris) An aromatic perennial herb, eight to ten inches high, used principally for seasoning. Plant very 
yme 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. 10c; Oz. 50c; 2 Oz. 85c; }4 Lb. $1.40; Lb. $5.00 
W d (Artemisia absinthium) A perennial plant of fragrant and spicy odor, but with intensely bitter taste. The 
OFMWOOd leaves are used asa 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 dividing the roots. A dry, poor soil is best adapted to bring out the peculiar virtues of this plant. Pkt. 10c; Oz. 60c. 
