M. FERRY & CO., DETROIT, MICH 



67 



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 all 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. Most of them should be cut when in bloom, wilted in tlie sun and thoroughly drii d in the shade. 

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



pleasant taste; used medicinally for aromatic coidials, colic 



and nausea. The leaves are sometimes used for garnishing and 



flavoring. Plant of slender upright growth with deeply cut 



foliage; flowers small, yellowish white, borne in large loose 



umbels. Pkt. 5c; Oz. 10c; 2 Oz. 20c; V4 Lb. 30c; Lb. $1.00 

 BALM iMeliasa 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 branched with ovate leaves; flowers 



white or p de yellow in loose axillary clusters. Pkt. 5c; Oz. 30c; 



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

 BASIL, SWEET (Ociinum basilicum) A hardy, aromatic annual- 



The seeds and srems 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; V4 Lb. 60c; 



Lb. $2.00 

 BORAGE [Borngo offi.cinalis) A hardy annual used as a pot herb 



and tor 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 groAvth, hairy, with 



large oval lenves: flowers blue or purplish in racemes. Pkt. 5c; 



Oz. 10c; 2 Oz. 20c; 1/4 Lb. 30c; Lb. $1.00 

 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 liquors and for colic 



in children. Plant one and one-half to tw^o feet high, with 



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



never seed till the second year. Pkt. 5c; Oz. 10c; 2 0z. 20c; 



1/4 Lb. 30c; Lb. $1.00 

 CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; 1/4 Lb. 25c; Lb. 80c. 

 CORIANDER {Coriandruvi sativum) A hardy annual cultivated 



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

 fectionery and to disguise the tasie of medicine. Gather on a 



dry day, bruising the stems and leaves as little as possible, 



Marjorak 



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, finely cut foliage 

 and small white flowers. Pkt. 5c; Oz. 10c; 2 Oz. 15c; 

 1/4 Lb 20c; Lb. 65c. 



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

 Lb. 50c. 



DILL {Anethum 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 much cut into thread-like segments; flowers small, 

 vellowish, borne in umbels. Seed flat. Pkt. 5c; Oz. 20c; 

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



FENNEIL, SWEET (Foeniculumoffichiale) A hardy perennial 



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. Pkt. 5c; Oz. 35c; 

 2 Oz. 60c; 1/4 Lb. $1.00; Lb. $3.50 



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

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

 blister 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; 1/4 Lb. 90c; Lb. $3.00 



The seeds of tins aromatic herb have a pleasant taste, andare sAFFRON iCartham^ls tinctorius) A hardy annual. Cultivated 

 sometunes used lu confectionery, also m various medicinal ^^^^.^^^'^ ^. - ,'....•)'„ . v-^ i. 



preparations. The young shoots are sometimes eaten raw and 

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

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

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

 Oz. 10c; 2 Oz. 20c; V4 Lb. 30c; Lb. $1.00 



HOREHOUND {Marruhium 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 light, poor land. Plant spreading, one 

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

 ish down; flowers small, white, borne 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 od )r and a warm, pungent taste. It is a stimulant, 

 expectorant and mild tonic. The flowering summits and 

 leaves ai-e 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. 20c: 2 Oz. 35c; Va Lb. 60c; Lb. $2.00 



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 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. 5c; Oz. 25c; 2 Oz. 40c; 1/4 Lb. 75c; Lb. $2.50 



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. Usually grown as an annual as it is 

 not hardv 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. 25c; 

 2 Oz. 40c; 1/4 Lb. 75c; Lb. $2.50 



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. 5c; Oz. 10c; 

 2 Oz. 20c; 1/4 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 perennial, 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. 25c; 2 Oz. 40c; 

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



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; flowers small, purple, pink or white, borne in 

 short spikes. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 1/4 Lb. 75c; Lb. $2.50 



THYME {Thymus 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 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. xV dry, poor soil is best adapted to bring out the 

 peculiar virtues of this plant. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 

 V4 Lb. 75c; Lb. $2.50 



