62 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



AROMATIC, MEDICINAL AND POT HERBS 



Most of the varieties of herbs thrive best on sandy soil and some ai'e 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 anisuyn) 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 

 Havering. Plant of slender upright growth witli deeply cut foliage; flowers small, yellowish white, borne in large loose umbels. 

 Pkt. 10c: Oz. 20c; 2 Oz. 35c; HLh. 55c; Lb. $1.75 



BALM (^felissa oflicinnlis't 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. 10c; 

 Oz. 50c. 



BASIL, SWEET {Ocimutn 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 racemes or spikes. Pkt. 10c; Oz. 25cj 2 Oz. 40c; J4 Lb. 75c. 



BORAGE {Borago offlcinalis) A hardy annual used as a pot herb 

 and tor 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 o\al leaves: flowers blue or purplish in racemes. 

 Pkt. 10c; Oz. 20c; 2 Oz. 35c; H Lb. 60c; Lb. $2.00 



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 colic 

 in children. Plant one and one-half to two feei high, with finely 

 cut foliage and clusters of small, white flowers. Plants never 

 seed till the second year. Pkt. 10c; Oz. 15c; 2 Oz. 25c; J4 Lb. 

 40c; Lb. $1.25 



CORIANDEIR (Coriandrum sativum) A hardy annual cultivated 

 tor its seed which has an agreeable taste and is used in confec- 

 tionery and to disguise the taste of medicine. Gather on a dry 

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

 injured they have a disagreeable odor which they impart to the 

 seed. Plant slendei-, two to two and one-half feet high, strong 

 smelling, with smooth, finely cut foliage and small white flowers 

 Pkt. 10c; Oz. 15c; 2 Oz. 20c; H Lb. 30c; Lb. $1.00 



Sweet Marjoram 



DILL MAMMOTH {Anethum graveolens) An annual of aromatic odorand warm pungent taste. Its seeds are used for 

 It possesses medicmal properties but its largest use is for making Dill pickles. Plant branching, two to three feet hi 

 very much cut into thread-like segments. Pkt. 10c; Oz. 15c; 2 Oz. 25c; ULb 40c- Lb. $1 25 



seasoning, 

 high; leaves 



FENNEL, SWEET iFceniculum 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. 10c- 

 Oz. 15c; 2 Oz. 20c; J4 Lb. 30c; Lb. $1.00 



HOREHOUND {Man-uhium 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. 10c; Oz. 30c; 2 Oz. 55c; M Lb. 90c; Lb. $3.00 



HYSSOP (Hyssopus officirialis) 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 drv. sandy soil. 



. Plant upright with narrow glossy dark green leaves: flowers 

 small, borne in whorled spikes, blue, sometimes white or pink 

 Pkt. 10c; Oz. 50c. 



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 hnen. 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 smnll violet-blue flowers 

 Pkt. 10c; Oz. 25c; 2 Oz. 40c; ^ Lb. 75c; Lb. $2.50 



MARJORAM, SWEET i Origanum mar jorana) 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. 10c; 

 Oz. 35c; 2 Oz. 60c; M Lb. $1.00; Lb. $3.50 



ROSEMARY {Rosmarinus officinalis t A hardy perennial, with 

 fragrant odor an'i a warm bitter taste. The leaves are used 

 for flavoring meats and soups, and for medicinHl drinks. Plant 

 erect, brandling 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. 10c; Oz. 60c. 



RUE {R^i.ta 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. It must not be suffered to run to seed and 

 does best on poor soil. Plant one and one-half totwofeet high, 

 becoming woody at the base; leaves much divided; flowers 

 yellow. Pkt. 10c; Oz. 50c. 



SAFFRON (Carthamus 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 growth, one to three feet high; leaves ovate, 

 prickly; flower-heads yellow, thistle like. Pkt. 10c; Oz. 50c. 



SAGE {Salcia officinalisi 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 verj' 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. 10c; Oz. 25c; 2 Oz. 40c; 

 1/4 Lb. 75c; Lb. $2.50 



SAVORY, SUMMEJ* iSatureia 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 small, purple, pink or white, borne in 

 short spikes. Pkt.lOc; Oz. 20c; 2 Oz. 35c; H Lb. 60c; Lb. $2.00 



THYME (Tliymus vulgaris) An aromatic perennial herb, eight 

 to ten inches high, used principally for ."reasoning. Plant verj' 

 branching with wiry fohage 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. 10c; Oz. 40c; 2 Oz. 75c; l-i Lb. $1.10; Lb. $4.00 



WORMWOOD (Artemisia absinthium) \ 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 divid- 

 ing the roots. A dry, poor soil is best adapted to bring out the 

 pecuhar virtues of this plant. Pkt. 10c; Oz. 50c. 



