Herbs for Flavor and Fragrance 



(For Key to Symbols — See p. 36) 



ANISE (Pimpinella anisum) [hA-14-16 in.] The fragrant, pleasant 

 tasting seeds are used to flavor bread, cake, cookies, and candy. 

 The green leaves are used in salads. Sow seed in a warm sunny spot 

 in May. Cut off the umbels and dry 

 the seeds in the shade as soon as they 

 turn grayish. , Pkt. 10c; oz. 30c. 



• MARJORAM, SWEET (Origanum majorana) [tP — may be used as 

 an annual] [20 in. -2 ft.] A special favorite with the Germans for 

 seasoning poultry dressings. The young tender leaves are also 

 good in salads and to flavor soups. For winter use, the leaves and 

 stems are dried, rubbed to powder, and stored away in glass. This 

 herb makes a pretty pot plant. Pkt. 10c; oz. 55c. 



BALM (Melissa officinalis) [hP-1^ 

 ft.] The leaves have a lemony, minty 

 fragrance and taste like lemon peel. 

 A few sprigs placed in fruit drinks 

 give them a delicious new flavor. 



Pkt. 10c; oz. 55c. 



• BASIL, SWEET (Ocimum basilicum) 



[hA-1 ft.] A spicy taste, almost 



flower-like, makes this a popular 



flavoring herb in France and Italy. 



A good addition to green salads, to dishes containing tomato or 



cheese, to fruit drinks, and in soups with other herbs. The leaves 



are also dried for use. May be started indoors. Pkt. 10c; oz. 35c. 



• BORAGE (Borage officinalis) [hA-12-18 in.] Grown both for bee 



pasturage and as a pot herb. Leaves and flowers give an unusual 

 flavor to .cold drinks and make a pretty garnish for salads. The 

 blossoms are attractive as cut flowers. Pkt. 10c; oz. 30c. 



CARAWAY (Carum carui) [hB-1-2 ft.] The seeds are used to flavor 

 bread, cake, cookies, cheeses, baked apples and other baked fruits. 

 Planted one year, this herb will seed the next year, ripening in 

 early summer. Pkt. 10c; oz. 25c. 



CORIANDER (Coriandrum sativum) [hA-2-2H ft.] This plant has 

 agreeable tasting seeds which are used in confectionery and tp dis- 

 guise the taste of medicines. The seeds ripen in late July and 

 should be picked before they begin to drop off. Pkt. 10c; oz. 25c. 



• DILL, MAMMOTH (Anethum graveolens) [hA-2-3 ft.] Famous for 



making "dill pickles." Both seeds and leaves are used. About 2J^ 

 months are necessary from seed time to harvest. The young 

 plants should be thinned, but they do not transplant well. 



Pkt, 10c; oz. 20c ;i^ lb. 40c. 



FENNEL, SWEET (Foeniculum officinale) [hB-2-4 ft.] The fresh, 

 tender stems of this herb may be eaten raw like celery, or in salads. 

 The leaves add flavor to sauces and soups. The seeds have a 

 pleasant taste and are used to flavor both candy and medicines. 

 The plant likes a sunny location. Do not confuse with Florence 

 Fennel, see page 16. Pkt. 10c; oz. 25c. 



HOREHOUND (Marrubium vulgare) [hP-1-3 ft.) The quality of 

 this herb is better if the plants grow close together. The leaves and 

 bitter, pungent juice of the flowering tops are used to flavor cough 

 sirups and candies. The plant thrives almost anywhere, but seems 

 to do best on poor light soil. Pkt. 10c; oz. 55c. 



HYSSOP (Hyssopus officinalis) [hP-l^ft.] This herb gives a fine 

 taste to honey. For that reason it is sometimes planted near bee 

 hives. A tea from the leaves and flowers is given for chest diseases. 

 Hyssop grows well from seed planted directly in the garden. 



Pkt. 10c; oz. 55c. 



• LAVENDER (Lavandula spica) [hP-2 ft.] More spreading and less 



shrubby than the true Lavender (Lavandula vera). The leaves 

 are larger, too, and the fragrance a little stronger. Oil is distilled 

 from the young tops and flower spikes to use in lavender water, 

 perfumes, and soaps. The dried flowers scent linens; they should 

 be picked when fii-st open and dried quickly. The seed is rather 

 slow to germinate. It may be started indoors. (See Lavandula 

 vera, page 48.) Pkt. 10c; oz. 55c. 



Start a Garden oF Herbs! 



▲ ▲ ▲ Six full-size pacl<ets: Basils Dill^ Fen- 

 nel, Sage, Summer Savory, and Thyme— 

 ''^All in one large package — 50c 



•Our choice. In FERRY'S RED and SILVER DISPLAYS 



ROSEMARY (Rosmarinus officinalis) 



[tP — may be used as an annual] 

 [2-4 ft.] The flagrant odor and 

 warm pungent taste of the leaves 

 make this an acceptable seasoning 

 for meats and soups. Start seed in 

 the house so as to have plants large 

 enough to use the first year. 



Pkt. 10c; oz. 80c. 



RUE (Ruta graveolens) [hP-16 in.-2 ft.] 

 One of the bitter herbs with an un- 

 pleasant odor. The leaves are acrid 

 enough to blister the skin. Italians 

 and Greeks use the leaves in salads 

 and for seasoning — but sparingly. It 

 is said to be good for a failing appe- 

 tite. Pkt. 10c; oz. 55c. 



SAFFRON (Carthamus tinctorius) [hA- 

 1-3 ft.] The yellow thistle-like flowers, 

 picked whfle in full bloom, are used 

 for coloring and flavoring. 



Pkt. 10c; oz. 40c. 



•SAGE, Broad Leaf (Salvia officinalis) 



[hP-14-16 in.] An old favorite for 

 use in meat and poultry dressings. It 

 is an ornamental gray-leaved plant 

 with blue flowers. Pick the leaves 

 when about half-grown, dry, and 

 powder them. Freshly dried sage is 

 of far better flavor than old leaves, 

 but it is strong and should be used 

 with care. Pkt. 10c; oz. 55c. 



•SAVORY, Summer (Satureia liortensis) 



[hA-8-10 in.] Leaves and flowering 

 tops of this popular herb are put into 

 dressings, are boiled with peas and 

 snap beans, and are used fresh in 

 salads with other herb flavorings. The 

 seeds come up satisfactorily when 

 planted outdoors in May. 



Pkt. 10c; oz. 35c. 



•THYME (Thymus vulgaris) [hP-8-10in.] 

 This is used principally in combina- 

 tion with other herbs for seasoning. 

 It has a delightful scent and a sharp, 

 aromatic taste. Pkt. 10c; oz. 75c. 



WORMWOOD (Artemisia absinthium) 



[hP-3-5 ft.] Next to Rue this is the 



bitterest of all herbs. It is chiefly 



used in the manufacture of medicines. 



Pkt. 10c; oz. 65c. 



Top to bottom: Sage, 



Basil, Dill, Marjoram, 



Fennel, Borage 



29 



