48 



D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 



jHematic, medicinal, 



POT HERBS. 



General Cultural Directions.— Most of the varieties 

 thrive best on rich, sandy soil, which 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 Anisum). French, Anis. German, 

 Anis. — A well known annual herb wmose seeds, which have 

 an agreeable aromatic odor and taste, are used for dyspep- 

 sia and colic and as a corrective of griping and unpleasant 

 medicines. Sow early and thin to three inches apart in the row. 



BALM (Melissa officinalis). French, Melisse. German, 

 Melisse. —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 

 early and thin to ten inches apart. 



BENE (Sesamum Indicum). French, Bene. German, 

 Be ne.— Much used in the South, but too tender for the North. 

 The seeds are used for food, and furnish an oil which does 

 not easily become rancid, and is used for softening and 

 whitening the skin. The leaves, if immersed in a tumbler of 

 water, will convert, it into a mucilaginous drink very bene- 

 ficial in cases of cholera infantum, diarrhoea, etc. Do not 

 plant until settled warm weather, and allow the plants to 

 stand two feet apart. 



BORAGE (Borago officinalis.) French, Bourrache. 

 •German, Borretsch. — A hardy annual, used as a pot herb, 

 and for bee pasturage. The leaves immersed in water give it 

 an agreeable taste and flavor. Sow in April and thin to 

 eight inches apart. In some places this becomes a trouble- 

 some weed. 



CARAWAY (Carum carui). French, Carvi. German, 

 Kiimmel.— Cultivated for its seeds, which are used in con- 

 fectionery, cakes, etc., and the leaves are sometimes used in 

 soups. If sown in August the plants will give a fair crop of 

 seed the next season. Plant in drills two or three feet apart, 

 and thin to six inches apart in the row. 



CAT-MINT, OR CATNIP (Nepeta cataria). French, 

 Nepeta. German, Katzenkraut. — A hardy perennial, well 

 known as a valuable mild nervine for infants. The plant 

 should be pulled up by the roots when in full flower; and 

 dried in the shade. The seed may be sown either in the fall 

 or early spring, in drills twenty inches apart. 



CORIANDER (Coriandrum sativum). French, Cori- 

 midre. German, Koriander.—A hardy annual, cultivated 

 for its seeds, which have an agreeable taste, and are used in 

 -confectionery and to disguise the taste of medicines. Sow 

 early in the spring, and gather on a dry day, bruising the 

 stems and leaves as little as possible, as when injured they 

 have a disagreeable odor, w r hich they impart to the seed. 



DANDELION (Leontodon Taraxacum). French, Pis- 

 senlit. German, Lbwenzahn. Improved Thick Leaved. — 

 Those who only know the dandelion as the persistent weed 

 of our roadsides and lawns, know no more of its real value 

 than one who has only seen the poisonous wild parsnip or 

 carrot knows of the value of these vegetables. The im- 

 proved variety makes one of the earliest and best greens in 

 cultivation. For this purpose sow early in the spring, on 

 very warm, rich soil, in drills eighteen inches apart; thin the 

 jyoung plaints to five inches in the row, and cultivate well, 



and they will be fit for cutting the next spring. It is also 

 grown extensively for its roots; for this purpose sow hi 

 September, and cultivate well during the fall and the follow- 

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



DILL (Anethum graveolens). French, Aneth. German, 

 Dill. — An annual cultivated for its seeds, which have an 

 aromatic odor, and a warm, pungent taste. They are good 

 for flatulence and colic in infants, and are sometimes added 

 to pickled cucumbers to heighten the flavor. Sow early in 

 spring, and keep clear of weeds. 



HOREHOUND (Marrubium vulgare). French, Mar- 

 rube. German, Andom.— 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 sou, but is stronger if grown on 

 light, poor land. 



HYSSOP (Hyssopus officinalis). French, Hyssope. Ger- 

 man, Isop.—A hardy perennial with an aromatic flavor, and 

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

 is used in asthma and chronic catarrh. The flowering sum- 

 mits and leaves are the parts used. It likes a dry, sandy soil, 

 and the plants should be thinned to twelve inches apart 



LAVENDER (Lavendula vera). French, Lavende. 

 German, Lavendel.—A hardy perennial, growing about two 

 feet high. Its long spikes are used for the distillation of 

 lavender water, or are dried and used to perfume linen. It 

 does best in light, warm soil. The flowers should be picked 

 before fading, and dried quickly. 



ROSEMARY (Rosmarinus officinalis). French, Romar- 

 in. German, Rosmarin. — A hardy perennial with fragrant 

 odor, and a warm, aromatic, bitter taste. May be easily 

 raised from seed, but does not reach a size fit for use until 

 the second season. The dried leaves deteriorate rapidly by 

 'keeping. 



RUE (Ruta graveolens). French, Rue. German, Raute. — 

 A hardy perennial with a peculiar smell. The leaves are 

 bitter, and so acrid as to blister the skin. It is a stimulant 

 and anti-spasmodic, 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. 



SAFFRON (Carthamus tinctorius). French, Safran. 

 German, Saffran. — A hardy annual from Egypt, but which 

 has become naturalized in "many parts of the country. Cul- 

 tivated for its flowers, which are used in dyeing, and to make 

 the cosmetic powder called rouge, also to adulterate the 

 valuable European Saffron, which is the flower of the Crocus 

 sativus, and has strong medicinal properties. Sow early and 

 gather the leaves before fading, drying them in the shade. 



SAGE (Salvia officinalis). French, Sauge. German, Sal- 

 bei. —A hardy perennial, possessing some medicinal proper- 

 ties, but cultivated principally for use as a condiment, it 

 being used more extensively than any other herb for flavor- 

 ing and dressing. Sow early in spring on very rich ground, 

 cultivate often, and thin the plants to sixteen 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. If this is done they 

 will give a second crop superior in quality to the first. 



SWEET BASIL (Ocymum basilicum). French, Basilic. 

 German, Basilikum. — A hardy annual from the East Indies. 

 The seeds and stems are used in flavoring soups and sauces, 

 and have the flavor of cloves. 



SWEET FENNEL (Fceniculum officinale). French, 

 Fenov.il. German, Fenchet. —A hardy perennial. The leaves 

 are largely used in Europe in soups, fish sauces, garnishes 

 and salads, the seed being sometimes used in confectionery. 

 Sow and cultivate like Anise. 



SWEET MARJORAM (Origanum marjorana). French, 

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

 not hardy enough to endure the winter in 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 (Satureia hortensis). French, Sar- 

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

 the dried stems, leaves and flowers of which are extensively 

 used for flavoring, particularly in dressings and soups. Cul- 

 ture the same as that of Sweet Marjoram. 



TANSY (Tanacetum vulgare). French, Tanaisie. Ger- 

 man, 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 properties, which 

 are those common to bitter herbs. 



THYME (Thymus vulgaris). French, Thym. German, 

 Thymian.— This herb is perennial, and is both a medicinal 

 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 headache. Sow as early 

 as the ground will permit. 



WORMWOOD (Artemisia absinthium). French, Ab- 

 sinthe. German, Wermut h. — A perennial plant of strong 

 and fragrant odor, and aromatic, but intensely bitter taste. 

 The leaves are used as a tonic and vermifuge, and also for 

 fresh bruises. Is raised from seed and propagated by cut- 

 tings, or dividing the roots. A dry, poor soil is best adapted 

 to bring out the peculiar virtues of this plant. 



