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



Aromatic, Medicinal # Pot Herbs 



GENERAL CULTURAL DIRECTIONS 



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

 is rather poor, but in all cases the soil should be carefully prepai-ed 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 the sun and thoroughly dried in the shade. ' 



ANISE {Pimpinella anisum). A well known annual herb whose 

 seeds, which have an agreeable, aromatic odor and taste, are used 

 for dyspepsia and colic and as a corrective of griping and unpleas- 

 ant medicines. Pkt. 5c; Oz. 10c; 2 Oz. 20c; % Lb. 30c; Lb. $1.00 



BALM {Melissa officinalis). A perennial herb, easily propa- 

 gated by division of the root or from seed. The leaves have a fra- 

 grant odor, similar to lemons, and are used for making balm tea 

 for use in fevers, and a pleasant beverage called balm wine. 

 Pkt. oc; Oz. 25c; 2 Oz. 10c; % Lb. 75c; Lb. $2.50 



BASIL, SWEET (Ocimum basilicum). A hardy annual from 

 the East Indies. The seeds and stems have a flavor somewhat 

 similar to that of cloves and are used for flavoring soups and 

 sauces. Pkt. 5c; Oz. 15c: 2 Oz. 25c; h 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. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 

 h Lb. 40c; Lb. $1.25 



CARAWAY (Carum cariii). Cultivated for its seed which is 

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

 in soups. If sown early in August the plants will give a fair crop of seed the 

 next season, but when sown in the spring will not generally seed until the 

 next year. Pkt. 5c: Oz. 10c; 2 Oz. 15c; H Lb. 25c; Lb. 75c. 



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



CATNIP, or CAT=MINT {Nepeta cataria). A hardy perennial, well knoivn 

 as a valuable mild nervine for infants. Sow in fall or early spring, in drills 

 twenty inches apart. Pkt. 5c; Oz. 30c; 2 Oz. 55c; H Lb. $1.00; Lb. $3.00 



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. Pkt. 5c; Oz. 10c; 2 Oz. 15c; ^ Lb. 25c; Lb. 75c. 



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

 Lb. 50c. 



DILL (Anethum graveolens). An annual, cultivated for 

 its seed which has an aromatic odor and a warm, pungent 

 taste. It is good for flatulence and colic in infants. It is 

 sometimes added to pickled cucumbers to heighten the 

 flavor. Pkt. 5c; Oz. 10c; 2 Oz. 15c; ^ Lb. 20c; Lb. 60c. 



FENNEL, SWEET (Foeniculum officinale). A hardy per- 

 ennial. The leaves are largely used in soups, fish sauces, 

 garnishes and salads. The seed is sometimes used in con- 

 fectionery. Pkt. 5c; Oz. 10c; 2 Oz. 20c; % Lb. 30c; Lb. $1.00 



HOREHOUND (Marrubium vulgare). A perennial herb 

 with a strong, aromatic smell and a bitter, pungent taste. It 

 is a tonic and enters largely into the composition of coiigh 

 syrups and lozenges. Will thrive in any soil but is stronger 

 if grown on light, poor land. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 h Lb. 60c; Lb. $2.00 



HYSSOP (Hyssopus officinalis). A hardy perennial with 

 an aromatic flavor and a warm, pungent taste. It is a stim- 

 ulant and expectorant and is used in asthma and chronic 

 catarrh. The flowering summits and leaves are the parts 

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



Summer Savory, 



Sweet 

 Marjoram. 



LAVENDER {Lavendula spica). A hardy perennial, grow- 

 ing 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. 

 Pkt. 5c; Oz. 15c; 2 Oz. 25c; % Lb. 40c; Lb. $1.25 



MARJORAM, SWEET (Origanum marjorana). A peren- 

 nial plant but not hardy enough to endure the winter of the 

 north. The young, tender tops are used green for flavoring, 

 or they may be dried for winter use. Pkt. 5c; Oz. 15c; 

 2 Oz. 25c; H Lb. 40c; Lb. $1.25 



ROSEMARY {Rosmarinus officinalis). A hardy perennial 

 with fragrant odor and a warm, aromatic, bitter taste. May 

 be easily raised from seed but does not reach a size fit for use 

 until the second season. The dried leaves deteriorate rapidly 

 with age. Pkt. 5c; Oz. 85c; 2 Oz.60c; H Lb. $1.00; Lb. $3.50 



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

 smell. The leaves are bitter and so acrid as to blister the 

 skin. It is a stimulant and anti-spasmodic 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. Pkt. 5c; Oz. 15c; 2 Oz. 25c; ^ Lb. 40c; Lb. $1.50 



SAFFRON (Carthamtis tinctorius). A hardy annual from 

 Egypt, that has become naturalized in many parts of the 

 country. Cultivated for its flowers, which are used in 

 dyeing and to make the cosmetic powder called rouge. 

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

 SAGE {Salvia officinalis) . A hardy perennial possessing some medicinal properties, 

 but cultivated principally for use as a condiment; it being used more extensively than 

 any other herb for flavoring and dressing. 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 supe- 

 rior in quality. Pkt. 5c; Oz. 25c; 2 Oz. 40c; H Lb. 75c; Lb. $2.25 



SAVORY, SUMMER (Satureia hortensis). A hardy annual, the 

 dried stems, leaves and flowers of which are extensively used for 

 flavoring, particularly in dressings and soups. Pkt. 5c; Oz. 10c; 

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



TANSY (Tanacetum vulgare). A hardy perennial plant from 

 Europe, but grows wild in many parts of this country. The 

 leaves, when green, have a peculiar, aromatic odor, which they 

 lose in drying. Cultivated for its medicinal properties, which are 

 those common to bitter herbs. Pkt. 5c; Oz. 30c; 2 Oz. 55c; 

 h Lb. $1.00; Lb. $3.00 



THYME (Thymus vulgaris). This herb is perennial, and is 

 both a medicinal and culinary plant. The young leaves and 

 tops are used for soups, dressing and sauce ; a tea is made from 

 the leaves Avhich in some cases will relieve nervous headache. 

 Sow as early as the ground will permit, Pkt. 5c; Oz. 25c; 

 2 Oz. 40c; % Lb. 75c; Lb. $2.50 



WORMWOOD (Artemisia ahsintliium). A perennial plant of 

 strong and fragrant odor and aromatic, but intensely bitter taste. 

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

 fresh bruises. It may be raised from seed, propagating by cut- 

 tings or dividing the roots. A dry, poor soil is best adapted to 

 bring out the peculiar virtues of this plant. Pkt. 6c; Oz. 20c; 

 2 Oz. 35c; ^ Lb. 60c; Lb. $1.76 



