FERRY-MORSE SEED CO 



47 



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 all eases 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 rows 16 to 

 18 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, wilted in the sun 

 and thoroughly dried in the shade. 



ANISE {Pimpinella asnisum) An annual herb cultivated prin- 

 cipally for its seeds which have a fragrant, agreeable smell 

 and a pleasant taste; used medicinally for aromatic cor- 

 dials, colic and nausea. 

 Pkt. 10c; oz. 20c; 1/4 lb. 60c. 



BALM {Melissa officinalis) A perennial herb, easily propagated 

 from seed. The leaves have a fragrant odor similar to lem- 

 ons and are used for making balm tea for use in fevers. 

 Pkt. 10c; oz.SOc; 1/4 lb. $1.50. 



BASIL, Sweet {Ocimum hasilicum) A hardy, aromatic annual. 

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

 soups and sauces. Plant about 18 inches high, branching, 

 with ovate toothed leaves; flowers white or bluish white 

 in leafy terminal racemes or spikes. 

 Pkt. 10c; oz. 25c; Vi lb. 75c. 



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. 

 Pkt. 10c; oz. 25c; 1/4 lb. 75c. 



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

 its seeds, which are used in confectionery, cakes, etc. The 

 leaves are sometimes used in soups, for flavoring hquors 

 and for colic in children. Plant 1}^ to 2 feet high, with 

 finely cut foliage and clusters of small, white flowers. Plants 

 never seed till the second year. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



CARAWAY for flavoring This seed is for culinary use only; 

 not for planting. 

 1/4 lb. 30c. 



CORIANDER (Coriandrum sativum) A hardy annual culti- 

 vated for its seed which has an agreeable taste and is used 

 in confectionery and to disguise the taste of medicine. 

 Plant slender, 2 to 23^ feet high, strong smeUing, with 

 smooth, finely cut fohage and small white flowers. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



CORIANDER for flavoring This seed is for cuhnary use only; 

 not for planting. 

 1/4 lb. 30c. 



DILL, MAMMOTH {Anethum graveolens) An annual of aro- 

 matic 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, 2 to 3 feet 

 high; leaves very much cut into thread-like segments. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



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 

 but is stronger if grown on hght, poor land. 

 Pkt. 10c; oz. 50c; 1/4 lb. $1.50. 



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. 



Pkt. 10c; oz. $1.00; 1/4 lb. $2.50. 



LAVENDER (Lavendula spica) A hardy perennial, growing 

 about 2 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. 

 Pkt. 10c; oz. 50c; 1/4 lb. $1.40. 



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. 

 Pkt. 10c; oz. 20c; 1/4 lb. 60c. 



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. 

 Plants do not reach a size suitable for use until the second 

 season. 

 Pkt. 10c; oz. $1.00; 1/4 lb. $2.50. 



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

 unpleasant smell. 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 sometimes 

 results in serious injury. 

 Pkt. 10c; oz. 60c; 1/4 lb. $1.75. 



SAFFRON (Carthamus tinctorius) A hardy annual. Cultivated 

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

 times for flavoring and to make the cosmetic powder, rouge. 

 The flowers should be picked while in full bloom. Plant 

 upright in growth, 1 to 3 feet high; leaves ovate, prickly; 

 flower-heads yeOow, thistle-hke. 

 Pkt. 10c; OZ. 25c; 1/4 lb. 75c. 



SAGE, Broad Leaf (Salvia officinalis) One of the most ex- 

 tensively used herbs for seasoning. Hardy perennial, about 

 15 to 18 inches high. Plant very branching; flowers usually 

 blue, sometimes pink or white; leaves grayish green, oval, 

 wrinkled. The plants will survive the winter and may be 

 divided. 

 Pkt. 10c; oz. 30c; 1/4 lb. 90c. 



SAVORY, Summer (Satureia hortensis) A hardy aromatic an 

 nual 12 to 15 inches high, the dried stems, leaves and 

 flowers of which are extensively used for seasoning, espe- 

 cially in dressings and soups. 

 Pkt. 10c; oz. 20c; 1/4 lb. 60c. 



THYME (Thymus vulgaris) An aromatic perennial herb, 8 to 

 10 inches high, used principally for seasoning. Plant very 

 branching with wiry foliage and small lilac flowers. Sow 

 as early as the ground will permit. 

 Pkt. 10c; oz. 40c; 1/4 lb. $1.25. 



FENNEL, Sweet (Fwniculum. officinale) A hardy perennial. 

 The seeds of this 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, 2 to 4 feet high, with dense thread- 

 like foliage; flowers light yellow in large loose umbels. 

 Pkt. 10c; oz. 20c; 1/4 lb. 50c. 



WORMWOOD (Artemisia ahsijithium) 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, 2 to 3 feet high, with much 

 divided leaves and loose clusters of small hght yellow 

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

 pecuhar virtues of this plant. 

 Pkt. 10c; oz. $1.00; Vi lb. $2.50. 



