68 



FERRY & GO'S DESCRIPTIVE CATALOGUE. 



AROMATIC, MEDICINAL AND POT HERBS 



3Iost of the varieties of herbs thrive best on sandy soil and some are stronerer and better flavored when grown on that which 

 is rather poor. In all cases the soil shmikl be carefully prepared and well cultivated, as the young plants are for the most part 

 delicate and easily choked otit 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 fit-mly 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 sineU and a 

 pleasant taste: used medicinally for aromatic cordials, colic and nausea. The leaves are sometimes used for garnishing and 

 flavoring. Plant of slender upright growth with deeply cut foliage: flowers small, yellowish wliite. borne in large loose um- 

 bels. Pkt. 10c; Oz. 15c; 2 Oz. 25c; H Lb.40c; Lb. $1.50 



BALM i^Missa oflicinalis^ A perennial herb, easily 



prtjpagated by division of the r^ot 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 wliite or pule yellow in loose axillary clusters. 



Pkt, 10c; Oz. 50c. 

 BASIL, SWEET (Ocimnm 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, witli ovate toothed leaves: 



flowers white or bluish white in leafy terminal racemes 



or spikes. Pkt. 10c; Oz. 25c; 2 Oz. 40c; H Lb. 75c; 



Lb. $2.50 

 BORAGE {Borcujo officiitdlis'' A hardy annual used as 



a pot herb and for bee pasturage. The bruised leaves 



immersed in water give it an agreeable flavor and are 



sotnetimes used in salads to give a cucumber-like 



taste. Plant of coarse growth, hairy, with large o^al 



leaves: flowers blue or purplish in i-acemes. Pkt. 10c; 



Oz. 20c; 2 Oz. 35c; V4 Lb. 60c; Lb. $2.00 

 CARAWAY (Carum carui) A well known herb, culti- 

 vated for its seeds, which are used in confectionery, 



cakes, etc. The leaves are sometimes use/l in soups, 



for flavoring liquors and for colic in children. Plant 



one and one-lialf to two feet high, with finely cut 



foliage and clusters of small, white flowers. Plants 



never seed till the second vear. Pkt. 10c; Oz, 15c; 



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

 CORIANDER {Coriandrum sativum) A hardy annual 



cultivated for its seed \vhich 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. Plant slender, 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; 14 Lb. 25c; Lb. 75c. 

 DILL (-.-l/ief/iHHi.Qrareo^ens) 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 Din pickles. Plant branching, two to three feet high: leaves 



very much cut into thread-like segments. Pkt. 10c; Oz. 15c; 2 Oz. 20c; V^lh. 25c; Lb. 75c. • 



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DILL MAMMOTH Plant, stems and seed heads mu<^h larger 

 than in the common variety." Pkt. 10c; Oz. 15c; 2 Oz. 20c; 

 1/4 Lb. 30c; Lb. 90c. 



FENNEL, SWEET iFceniculum officinale) A hardy perennial. 

 The seeds of this arouiatic herb have a pleasant taste.and are 

 sometimes used in confectionery, also in various meilicinal 

 preparations. The young shoots are sometimes eaten raw and 

 are used in salads, soups and fish satxces. Plant very branch- 

 ing, two to four feet high, with dense thread-like foliage: 

 flowers light yellow in lars-e loose umbels. Seed oval. Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; 1/4 Lb. 30c; Lb. $1.00 



HOREHOUND [Marrubinm vulgare) A perennial herb with an 

 aromatic odor and a bitter, pungent taste. It is a tonic and 

 entei-s largely into the composition of cough syrups and 

 lozenges. Laxative in large doses. Will thrive in any soil but 

 is stronLrer if grown on light, poor land. Plant spreading, one 

 to two feet high: leaves ovate, roughened, covered with whit- 

 ish down: flowers small, white, boi-ne at axils of leaves. 

 Pkt. 10c; Oz. 30c; 2 Oz. 55c; Va Lb. 90c; Lb. $3.00 



HYSSOP (Hyssopus officinalis) A hardy perennial with an 

 aromatic od )r and a warm, pungent tasie. It is a stimulant, 

 expectorant and mild tonic. The flowering summits and 

 leaves are the parts used. It does b'-st on dry. 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. 



LAVENDEIR (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 small violet-blue flowers. 

 Pkt. 10c; Oz. 23c; 2 Oz. 40c; Va Lb. 75c; Lb. $2.50 



MARJORAM, SWEET < Origanum marjorana) An aromatic 

 herb for seas<:)nin.r. 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 hard 3' enough to endure the winter of the northern states. 

 Plant erect but branching with small oval grayish green 

 leaves and small imrplish or whitish flowers. Pkt. 10c; 

 Oz. 25c; 2 Oz. 40c; Va Lb. 75c; Lb. $2.25 



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. Plant 

 erect, branching 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. 80c. 



RUE [Rntagraveolens] A hardy perennial with a peculiar, 

 tmpleasant 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 seriotis injury. It must not be sufl'ered to run to seed and 

 does best on poor soil. 1 'lant one and one-half to two feet liigh. 

 becoming woody at the base; leaves much divided: flowers 

 yellow. Pkt. ibc; Oz. 50c. 



SAFFRON (Carthamiis tinctorius) A hardy annual. Cultivated 

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

 times for flavoring and to make the cosmetic powder calle<l 

 rouge. The flowers should be picked while in full bloom. 

 Plant upright in groAvth. one to three feet high: leaves ovate, 

 prickly: flower-heads yellow^ thistle like. Pkt. 10c; Oz. 30c; 

 2 Oz. 55c; 1/4 Lb. 90c; Lb. $3.00 



SAGE (Salvia officinalis) One of the most extensively used 

 herbs for seasoning. It is also believed to possess medicinal 

 properties. Hardy perennial, abotit fifteen to eighteen inches 

 high. Plant very 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. The plants will survive the 

 winter and may be divided. If this is done they will give a 

 second crop superior in qttality. Pkt. 10c; Oz. 75c; 2 Oz. $1.25; 

 1/4 Lb. $2.00; Lb. $7.00 



SAVORY. SUMMER tSatureia hortensis) A hardy aromatic 

 annual t\^-elve 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; 1/4 Lb. 60c; Lb. $2.00 



THYME (Thymus vidgaris) An aromatic perennial herb, eight 

 to ten inches high, used principally for seasoning. I'lant very 

 branching with wiry foliage and small lilac flowers. Sometimes 

 the leaves are used to make a tea for the purpose of relievmg 

 nervous headache. Sow as early as the ground will permit. 

 Pkt. 10c; Oz. 60c; 2 Oz. $1.00; Va Lb. $1.75; Lb. $6.00 



WORMWOOD (Artemisia absinthium) A 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 

 peculiar virtues of this plant. Pkt.lOc; Oz. 25c; 2 0z. 40c: 

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



