60 
D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 
AROMATIC, MEDICINAL AND POT HERBS 
Most of the varieties thrive best on sand y soil and some are 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 (PimpineUa anisum) An annual herb cultivated prin¬ 
cipally 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 flavor¬ 
ing. Pkt. 5c; Oz. 10c; 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 
BALM (Melissa officinalis) A perennial herb, easily propa 
gated by division of the root or from seed. The leaves have a fra¬ 
grant 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. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 
BASIL, SWEET (Ocimum basilicum) A hardy, aromatic an¬ 
nual. The seeds and stems have a strong flavor and are used 
in soups and sauces. Pkt. 5c; Oz. 15c; 2 Oz. 25c; Vi 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; 
Vi Lb. 30c; Lb. $1.00 
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. The plants never seed till the second year. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; Vi Lb. 25c; Lb. 75c. 
% 
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Anise 
CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; 
Lb. 50c. 
CORIANDER (Coriandrum sativum ) A hardy annual culti¬ 
vated for its seed which has an agreeable taste and is used in con¬ 
fectionery 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; Vi Lb. 25c; Lb. 75c. 
CORIANDER, for Flavoring. Oz. 10c; 2 Oz. 15c; ^ 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; Vi 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; Vi Lb. 40c; Lb. $1.25 
FENNEL, SWEET (Fcenicidum officinale) A hardy perennial. 
The seeds of this aromatic herb have a pleasant taste, and are some¬ 
times 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; Vi Lb. 30c; 
Lb. $1.00 
Borage 
HOREHOUND^ Marrubium 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. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 
Vi Lb. 60c; Lb. $2.00 
HYSSOP (Hyssopus officinalis) A hardy perennial with an aro¬ 
matic odor and a warm, pungent taste. It is a stimulant, ex¬ 
pectorant and mild tonic. The flowering summits and leaves are 
the parts used. It does best on dry, sandy soil. Pkt. 5c; Oz. 25c; 
2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 
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 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; Vi Lb. 60c; Lb. $1.75 
MARJORAM, SWEET (Origanum marjorana) 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; Vi 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. Blos¬ 
soms 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 0z. 60c; Vi Lb. $1.00; Lb. $3.50 
Marjoram. Sweet 
