Ferry & Go's DESCRiPiiVE Catalogue. 



45 





Sage. Summer 



tember, and cultivate well during the fall ami the follow- 

 in.i? season, and the roots will be fit to dig in October. 



Dill, (Aiiethuni graveoiens). Fr. Aneth. — Ger. Dill. 

 —An annual, cultivated for its seeds which have an 

 -iromatic odor, and a warm, pungent taste. They are 

 good for flatulence and colic in infants, and are some- 

 times added to pickled cucumbers to heighten the 

 flavor. Sow early in spring, and keep clear of weeds. 



Horehound, {Mamtbiiun vttlgare). Fr. ^Meir- 

 rube. — Ger. A ndoni. — A perennial herb, with a 

 "Strong, aromatic smell, and a bitter, pungent taste. 

 It is a tonic, and enters largely into the composition 

 of cough syrups and lozenges. Will thrive in any 

 soil, but is stronger if grown on light, poor land. 



Hyssop, (Hyssopus officinalis). Fr. Hyssope. — 

 Ger. Isop. — A hardy perennial with an aromatic fla- 

 vor, and warm, pungent taste. It is a stimulant and 

 expectorant, and is used in asthma and chronic ca- 

 tarrh. The flowering summits and leaves are the parts 

 ised. It likes a dry, sandy soil, and the plants should 

 3e thinned to eighteen inches apart. 



Lavender, {Laz>endiila vera). Fr. Lavande.—G&r. 

 U'oklriechende spicke. — A hardy perennial. Its long 

 spikes are used for the distillation of lavender water, or 

 are dried and used to perfume linen. The flowers 

 should be'picked before fading, and dried quickly. 



Rosemary, {Rosemarinus officifialis). Fr. Ros- 

 marin. — Ger. Rosmarin. — A hardy perennial with fra- 

 grant odor, ^nd a warm, aromatic, bitter taste. May- 

 be easily ra'ssd from seed, but does not reach a size fit 

 for use until .he second season. The dried leaves de- 

 teriorate rap'dly by keeping. 



Rue, (^w/f graveoiens). Fr. Rue. — Ger. Raute. — 

 A hardy per.^ inial with a peculiar smell. The leaves 

 are bitter, ar d so acrid as to biister the skin. It is a 

 stimulant a';.l anti-spasmodic, but must be used with 

 great cauticc, as its use sometimes results in serious in- 

 jury. It mi:'.t not be suffered to run to seed, and does 

 bsst on peer soil. 



Saffron, \Cartkamu<: tinctorius'). Fr. Saffiran. — 

 <'"rer. Saffrnn. — A hardy annual from Egypt, but which 

 has beco'fie naturalized in many parts of the country. 

 Cultivat'id for its flowers, which are iised in dyeing and 

 to make the cosmetic powder called rouge, also, to adul- 

 terate fhe valuable European saffron, which is the flow- 

 er of the Crocus: sati-t'us. and has strong medicinal 

 prope-tics. Sow early, and gather the leaves before 

 f;idin^', drying them in the shade. 



S?f/c-, iSah'ia officinalis). Fr. Snuge.—OcT. Sall>ci. 

 ■> h^rdy perennial, possessing some medicinal prop- 



: '^- 'iut cultivated principally for use as a condiment. 



Savory. Tansy, 



it being used more extensively than any other herb for 

 flavoring and dressing. Sow early in spring, on very 

 rich ground, cultivate often, and thin the plants to six- 

 teen inches apart. 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, and will give a second crop of superior 

 quality to the first. 



Sweet Basil, {Ocimum basilictint). Fr. Basilic. — 

 Ger. Basil ikjini.— Pi. hardy annual from the East Indies. 

 The seeds and stems are used in flavoring stjups and 

 sauces, and have the flavor of cloves. 



Sweet Fennel, {Anethutn foeniculuni). Fr. Fen- 

 ouil. — Ger. Fenchel. — A hardy perennial. The leaves 

 are largely used in Europe in soups, fish sauces, gar- 

 nishes and salads, the seed being sometimes used in con- 

 fectionery. Sow and cultivate like Anise. 



Sweet Marjoram, {Origanum viarjorani). Fr. 

 Marjolaine. — Ger. Marjoram. — A perennial plant, but 

 not hardy enough to endure the winter at the north. 

 The young, tender tops are used green for flavoring, or' 

 they may be dried for winter use. Sow in drills, as early 

 as possible, and thin out the plants to ten inches. 



Summer Savory, {Satureja hortensis'). Fr. Sar- 

 riette annuelle. — Ger. Bohnenkraut. — A hardy annual, 

 the dried stems, leaves and flowers of which are extens- 

 ively used for flavoring, particularly in dressings and 

 soups. Culture the same as that of Sweet Marjoram. 



Tansy, {Tanacetuttt vulgare). Fr. Tanaisie. — Ger. 

 Wurmkraut. — A hardy, perennial plant from Europe, 

 but growing wild in many parts of the country. The 

 leaves, when green, have a peculiar aromatic odor which 

 they lose in drying. Cultivated for its medicinal prop- 

 erties, which are those common to bitter herbs. 



Tarragon, {Artemisia dracunculus). ¥t. Estragon. 

 — Used in salads to correct the coldness of the other 

 herbs. Its leaves are excellent when pickled. Poor, 

 dry soil is essential to produce it in perfection. 



Thyme, {Thymus vulgaris). Fr. Thyin. — Ger. 

 Thyniian. — This heib is a perennial, and is both a me- 

 dicinal and culinary plant. The young leaves and tops 

 are used for soups, dressing and sauce, and a tea is made 

 of the leaves, which is a great remedy in nervous head- 

 ache. Sow as early as the ground will permit. 



Wormwood, {Artemisia absinthiuni). Fr. .\r- 

 moise.— Ger. U'ertnut/i. — .\ perennial plant of strong 

 and fragrant odor, and aromatic, but intensely bitter 



iste. The leaves are used as a t( 



and 



^iige. 



and also for fresh bruises. Is raised from seed, and 

 propagated by cuttings or dividing the roots. A dry, 

 poor soil is best adapted to bring out the peculiar vir- 

 tues of this plant. 



