M. FERRY & CO., DETROIT, MICH. 



61 



AROMATIC, MEDICINAL AND POT HERBS 



Most of the varieties 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 the sun and thoroughly 

 dried in the shade. 

 ANISE (Pimpinella anisuin) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smell 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; Vi Lb. 30c; Lb. $1.00 

 BALM (Melissa 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 pale yellow in loose axillary clusters. 



Pkt. 5c; Oz. 30c; 2 Oz. 55c; 1/4 Lb. $1.00; Lb. $3.00 

 BASIL, SWEET (Ocimum basilicum.) 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 ovate toothed leaves; 



flowers white or bluish white in leafy terminal ra- 

 cemes or spikes. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 



'ALb. 40c; Lb. $1.50 

 BORAGE ( Borago officinalis) A hardy annual used as 



a pot iierb 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; flowers blue or purplish in racemes. Pkt. 5c; 



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

 CARAWAY (Carum carui) A well known herb, culti- 

 vated 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. The 



plants never seed till the second year. Pkt. 5c; 



Oz. 10c; 2 Oz. 15c; % Lb. 20c; Lb. 65c. 

 CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; 



1/4 Lb. 20c; Lb. 50c. 

 CORIANDER (Coriandrum sativum) A hardy annual cultiva- 

 ted 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 pos- 

 sible, 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; 



Vi Lb. 20c; Lb. 65c. 

 CORIANDER, for Flavoring. Oz. 10c; 2 Oz. 15c; % 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 Dfll pickles. Plant branching, two to three feet high; 



leaves very much cut into thread-like segments; flowers 



small, yellowish, borne in umbels. Seed flat. Pkt. 5c; Oz. 10c; 



2 Oz. ISc; 1/4 Lb. 25c; Lb. 75c. 

 FENNEL, SWEET ( Fif 11 icn hi m 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 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. 15c: V4 Lb. 25c; Lb. 75c. 

 HOREHOUND (Marnibiuni 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 sod but 



is stronger if grown on light, poor land. Plant spreading, one 



to two feet high; leaves ovate, roughened, covered with 



whitish down; flowers small, white, borne at axils of leaves. 



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

 HYSSOP (Hijssopiis 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. 15c; 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.50 

 LAVENDER (Lavendiila 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; V4 Lb. 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; 1/4 Lb. 40c; Lb. $1.50 



Sage 



ROSEMARY ( Rosmarimis 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 ingre- 

 dient 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; V4 Lb. $1.00; Lb. $3.00 



RUE (Ruta graveolens) A hardy pei-ennial 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. $1.00; Lb. $3.00 



SAFFRON (Carthamus tiiictorius) 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 growth, one to three 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 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, some- 

 times 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. 15c; 

 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.25 



SAVORY, SUMMER (Satnreia hortensis) A hardy aromatic 

 annual twelve to fifteen inches high, the dried stems, leaves 

 and flowers of which are extensively used for seasoning, 

 especially 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. 7Sc; 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 

 dividing the roots. A 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 



