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



61 



I 



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 sliould be carefully prepared and well cultivated, as the young plants are for the most part 

 dehoate 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 — tiie 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 anisuin) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smeU and a 



pleasant taste; used medicinally for aromatic cordials, 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 (Melissa offlcinalis) A perennial herb, easily propagated by division of the root or fi-om 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 yeUow in loose axillary clusters. Pkt. 5c; 



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

 BASlLtSWEET (.Ocimninhasilicum) 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 ovale 



toothed leaves; flowers white or bluish white in leafy terminal 



racemes or spikes. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 

 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. Plant of coarse growth, hairy, with 



large oval leaves; fl(5wers blue or purplisli in racemes. Pkt. 5c; 



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

 CARAWAY (Carumcarui) 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 two feet high, with finely cut 



foliage and clusters of small, white flowers. Plants never seed till 



the second year. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 65c. 

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

 CORIANDER (Coriandrum sativum) A hardy annual cultivated 



for its seed which has an agreeable taste and Is used in confec- 

 tionery and to disguise tlie taste of medicine. Gatlier on a dry 



day, bruising the stems and leaves as little as possible, for when 



injured they have a disagreeable odor wliich 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; Vi Lb. 20c; Lb. 65c. 

 CORIANDER, for Flavoring. Oz. 10c; 2 Oz. 1 5c; V4 Lb. 20c; Lb. 50c. 

 DILL {Anethum graveolens) An annual of aromatic odor and wai-m 



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 in- 

 to tihread-likesegments; flowers small, yellowish borne in umbels. 



Seed flat. Pkt. 5c; Oz. 10c; 2 Oz. 15c; % Lb. 25c; Lb. 75c. 

 FENNEL, SWEET (Famiculum officinale) A hardy perennial. 



The seeds of this arouiatic herb have a pleasant taste, andare 



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 branch- 

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



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



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

 ■ 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 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; Vi Lb. 60c; Lb. $2.00 

 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. 



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; V4 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. 20c; 2 Oz. 35c; ViLb. 60c; Lb. $2.00 

 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 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. 15c; 



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

 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. 30c; 

 2 Oz. 55c; Vl Lb. 90c; Lb. $3.00 



Savory, Summer 



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, Jt 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 

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



SAFFRON (CarthaiHus 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 grow-th, one to tliree feet high; leaves ovate, 

 prickly; flower-heads yellow, thistle-like. Pkt. 5c; Oz. 10c; 

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



SAGE (Salvia officijialis) 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, '1 he 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. 15c; 2 Oz. 25c; 

 ViLb. 40c; Lb. $1.50 



SAVORY, SUMMER (Sa.tureia 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 smaU, purple, pink or white, borne in 

 short spikes. Pkt. 5c; Oz. 20c; 2 Oz.35c; Vi Lb.60c; Lb. $2.00 



THYME (Tliymus 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 headache. Sow as early as the ground will permit. 

 Pkt. 5c; Oz. 40c; 2 Oz. 75c; Vi Lb. $1.25; Lb. $4.00 



WORMWOOD (Artemisia absinthium) A pereimial 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. 5cj Oz. 25c; 2 Oz. 40c; 

 Vi Lb. 75c; Lb. $2.50 



