60 



M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



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 la 

 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 anisum) 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. Pkt. 5c; Oz. 10c; 2 Oz. 20c; Va 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. Pkt. 5c; Oz. 30c; 



2 Oz. 55c; 1/4 Lb. $1.00; Lb. $2.75 

 BASIL, SWEET (Ocimum basilicum) A hardy, aromatic 



annual. The seeds and stems have a strong flavor and 



are used in soups and sauces. Pkt. 5c; Oz. 15c; 



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

 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. Pkt. 5c; 



Oz. 10c; 2 Oz. 20c. Va 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. The 



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



Oz. 10c; 2 Oz. 15c; 1/4 Lb. 25c; Lb. 75c. 

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



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

 CORIANDER {Cor iandrum sativum) A hardy annual 



cultivated 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 possible, for when injured they 



have a disagreeable odor which they impart to the 



seed. Pkt. 5c; Oz. 10c; 2 Oz. 15c; 1/4 Lb. 25c; Lb. 75c. 



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

 1/4 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 Dill pickles. Pkt. 5c; Oz. 10c; 



2 Oz. 15c; 1/4 Lb. 20c; Lb. 60c. 

 FENNEL, FLORENCE (Fceniculum dulce) An excellent 



bulb-like vegetable which is formed above the ground 



at the base of the leaf stalk. Blanched and boiled it 



has a slightly aromatic odor and'pleasant taste. Sow 



in spring and for succession. Pkt. 5c; Oz. 15c; 



2 Oz. 25c; V4 Lb. 40c; Lb. $1.25 

 FENNEL, SWEET {Foeniculum 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. Pkt. 5c; Oz. 10c; 



2 Oz. 20c; 1/4 Lb. 30c; Lb. $1.00 





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Marjoram, Sweet 



HOREHOUND (Marrubium vulgare) A perennial herb v/ith 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. 5c; Oz. 20c; 

 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 



HYSSOP (Hyssopus officinalis) A hardy 

 perennial with an aromatic odor and a 

 warm, pungent taste. It is a stimulant, 

 expectorant and mild tonic. The flower- 

 ing summits and leaves are the parts 

 used. It does best on dry, sandy soil, 

 Pkt. 5c; Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; 

 Lb. $2.00 



LAVENDER {Lavendida 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. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 V4 Lb. 60c; Lb. $2.00 



MARJORAM, SWEET (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. Pkt. 5c; 

 Oz. 20c; 2 Oz. 35c; Va Lb. 60c; Lb. $2.00 



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. 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, 5c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; 

 Lb. $3.50 



