FERRY-MORSE SEED CO. 



47 



HERBS 



Most herbs thrive best on sandy soil, and some are stronger 

 and better flavored when grown on soil that is quite poor. In 

 all cases it should be carefully prepared and well cultivated, as 

 the young plants are usually delicate and easily choked by 

 weeds. 



Sow as early as the ground can be made ready, in rows 16 to 

 18 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 Jime. 

 Most of them should be cut when in bloom, wilted in the sun, 

 and thoroughly dried in the shade. 



ANISE {Pimpinella anisum) An annual herb cultivated prin- 

 cipally for its seeds which have a fragrant, agreeable smell 

 and a pleasant taste; used medicinally for aromatic cor- 

 dials, colic, and nausea. 

 Pkt. 10c; oz. 20c; V4 lb. 60c. 



BALM {Melissa officinalis) A perennial herb, easily propagated 

 from seed. The leaves have a fragrance similar to lemons 

 and are used for making balm tea for use in fevers. 

 Pkt. 10c; OZ. 50c; 1/4 lb. $1.50. 



BASIL, Sweet {Ocimum. hasilicum) A hardy, aromatic annual. 

 The seeds and stems have a strong flavor and are used in 

 soups and sauces. Plant about 18 inches high, branching, 

 with ovate toothed leaves; flowers white or bluish white 

 in leafy terminal racemes or spikes. 

 Pkt. 10c; oz. 25c; V4 lb. 75c. 



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 they are some- 

 times used in salads to give a cucumber-like taste. 

 Pkt. 10c; oz. 25c; 1/4 lb. 75c. 



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 cohc in children. Plant IJ^^ to 2 feet high, with 

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

 never seed till the second year. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



CARAWAY for flavoring This seed is for culinary use only; 

 not for planting. 

 1/4 lb. 30c. 



CORIANDER (Coriandrum sativum) A hardy annual culti- 

 vated for its seed which has an agreeable taste and is used 

 in confectionery and to disguise the taste of medicine. 

 Plant slender, 2 to 23^ feet high, strong smelling, with 

 smooth, finely cut foliage and small white flowers. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



CORIANDER for flavoring This seed is for cuhnary use only; 

 not for planting. 

 1/4 lb. 30c. 



DILL, MAMMOTH {Anethum graveolens) An annual of aro- 

 matic 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, 2 to 3 feet 

 high ; leaves very much cut into thread-like segments. 

 Pkt. 10c; oz. 20c; 1/4 lb. 40c. 



FENNEL, Sweet (Fwniculum officinale) Biennial. The seeds 

 of this aromatic herb have a pleasant taste. They are 

 sometimes used Ln confectionery and in various medici- 

 nal preparations. The yoxmg shoots are sometimes eaten 

 raw and are used in salads, soups, and fish sauces. Plant 

 very branching, 2 to 4 feet high, with dense threadlike 

 foliage; flowers light yellow in large loose clusters. 

 Pkt. 10c; oz. 20c; Vi lb. 50c. 



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. 

 Pkt. 10c; oz. 50c; 1/4 lb. $1.50. 



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 tops and 

 the leaves are the parts used. It does best on dry, sandy 

 soil. 

 Pkt. 10c; oz. 75c; 1/4 lb. $2.25. 



LAVENDER (Lavandula spica) A hardy perennial, growing 

 about 2 feet high. It is used for the distillation of lavender 

 water or is dried and used to perfume linen. It should be 

 picked while .still green and dried quickly. The seed is of 

 rather slow and uncertain germination. 

 Pkt. 10c; oz. 35c; Vi lb. $1.00. 



MARJORAM, Sweet {Origanum majorana) An aromatic 

 herb for seasoning. The young tender tops and leaves are 

 used green in summer to flavor broths, dressings, etc.; they 

 are also dried for winter use. 

 Pkt. 10c; oz. 20c; 1/4 lb. 60c. 



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. 

 Plants do not reach a size suitable for use until the second 



irianis uo noi reacn a size buu< 

 season. 

 Pkt. 10c; ez. $1.00; 1/4 lb. $2.50. 



iiiir /ra..<_ ; ^ * i i.. 



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

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

 blister the skin. It is a stimulant and antispasmodic, but 

 it must be taken with great caution as its use sometimes 

 results in serious injury. 

 Pkt. 10c; oz. 60c; 1/4 lb. $1.75. 



SAFFRON {Carthamus tinclorius) A hardy annual. Cultivated 

 for its flowers which are used principally for coloring, some- 

 times for flavoring, and to make cosmetic powder and rouge. 

 The flowers should be picked while in full bloom. Plant 

 upright in growth, 1 to 3 feet high; leaves ovate, prickly; 

 flower-heads yellow, thistle-like. 

 Pkt. 10c; oz. 25c; 1/4 lb. 75c. 



SAGE, Broad Leaf {Salvia officinalis) One of the herbs most ex- 

 tensively used for seasoning. Hardy perennial, about 

 15 to 18 inches high. Plant very branching; flowers usually 

 blue, sometimes pink or white; leaves grayish green, oval, 

 wrinkled. The plants will survive the winter and may be 

 divided. 

 Pkt. 10c; oz. 30c; 1/4 lb. 90c. 



SAVORY, Summer {Satureia hortensis) A hardy aromatic an- 

 nual 12 to 15 inches high, the dried stems, leaves, and 

 flowers of which are much used for se&soning, especially 

 in dressings and soups. 

 Pkt. 10c; oz. 20c; 1/4 lb. 60c. 



THYME {Thymus vulgaris) An aromatic perennial herb, 8 to 

 10 inches high, used principally for seasoning. Plant very 

 branching with wiry foliage and small lilac flowers. Sow 

 as early as the ground will permit. 

 Pkt. 10c; oz. 75c; 1/4 lb. $2.25. 



WORMWOOD {Artemisia absinthium,) A perennial plant of 

 fragrant, spicy odor, but with intensely bitter taste. The 

 leaves are used as a tonic, a vermifuge, and as a dressing 

 for fresh bruises. Plant erect, 2 to 3 feet high, with much 

 divided leaves and loose clusters of small light yellow 

 flowers. A dry, poor soil is best adapted to bringing out the 

 peculiar qualities of this plant. 

 Pkt. 10c; oz. 75c; 1/4 lb. $2.25. 



