D. M. FERRY & CO.. DETROIT. MIC 
61 
AROMATIC, MEDICINAL AND POT HERBS 
Most of the varieties of herbs thrive best on sandy 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 
Dressed firmly over the seed, or they may be planted as a second crop — the seeds sown in beds in a pril and the plants set out in 
Tune. 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 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. Plant <»f slender upright growth with deeply cut foliage; flowers small, yellowish white, borne in large loose umbels. 
Pkt. 5c; Oz. 10c; 2 Oz. 20c; Vi 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 
od<>r 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 white or pale yellow in loose axillary clusters. Pkt. 5c; 
Oz. 30c; 2 Oz. 55c; Vi Lb. 90c; Lb. $3.00 
BASIL,SWEET( Ocimumbasilicum) A hardy, aromatic annual. The 
see<lsand steins have a strong flavor and are* used in soups and 
sauces. Plant about eighteen inches high, branching, with ovate 
toothed leaves; flowers white or bluish white in leafy terminal 
racemes or spikes. Pkt. 5c; Oz. 20c; 2 Oz. 35c; Vi Lb. 60c; Lb. $2.00 
BORAGE ( Borugo officinalis) A hardy annual used asapotherb 
and for bee pasturage. The bruised leaves immersed in water 
give it an agreeable flavor and are sometimes used in salads to 
give a cucumber-like taste. Plant of coarse growth, hairy, with 
lar r e oval leaves; flowers blue or purplish in racemes. 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. Plant one and om*-half to two feet high, with finely cut 
foliage and clusters of small, white flowers. Plants never seed till 
the second year. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 65c. 
CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 50c. 
CORIANDER (Coriandrum sativum) A hardy annual cultivated 
for its seed which has an agreeable taste and is used in confec¬ 
tionery 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. 5c; Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 65c. 
CORIANDER, for Flavoring. Oz. 10c; 2 Oz. 15c; Vi 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. 
Plant branching, two to three feet high; leaves very much cut in¬ 
to thread-like segments; flowers small, yellowish borne in umbels. 
Seed fiat. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Vi Lb. 25c; Lb. 75c. Savory, Summer 
FENNEL, SWEET (Fceniculum officinale) A hardy perennial. 
The seeds of this aromatic herb have a pleasant taste, andare 
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. Plant very branch¬ 
ing. two to four feet high, with dense thread-like foliage; 
flowers light yellow in large loose umbels. Seed oval. Pkt. 5c; 
Oz. 10c; 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 
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. M ill thrive in any soil but 
is stronger ir grown on light, poor land. Plant spreading, one 
to two feet high; leaves ovate, roughened, covered with whit¬ 
ish down; flowers small, white, borne at axils of leaves. 
Pkt. 5c; Oz. 20c; 2 Oz. 35c; Vi 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 flowering summits and 
leaves are the parts used. It does best on dry, sandy soil. 
Plant upright with narrow glossy dark green leaves; flowers 
small, borne in whorled spikes, blue, sometimes while or pink. 
Pkt. 5c; Oz. 20c; 2 Oz. 35c; Vi Lb. 60c; Lb. $2.00 
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. Plant erect, with 
slender grayish green leaves and small violet-blue flowers. 
Pkt. 5c; Oz: 20c; 2 Oz. 35c; Vi Lb. 60c; Lb. $2.00 
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. 
Plant erect but branching with small oval grayish green 
leaves and small purplish or whitish flowers. Pkt. 5c; Oz. 15c; 
2 Oz. 25c; Vi Lb. 40c; Lb. $1.50 
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. 5c; Oz. 30c; 
2 Oz. 55c; Vi Lb. 90c; Lb. $3.00 
RUE (Ruta graveolens) A hardy perennial with a peculiar, 
unpleasant smell. The leaves are bitter and so acrid as to 
blister the skin. It is a stimulant and antispasinodlc 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. Plant one and one-half to two feet high, 
becoming woody at the base; leaves much divided; dowel's 
yellow. Pkt. 5c; Oz. 30c; 2 Oz. 55c; Va Lb. 90c; Lb. $3.00 
SAFFRON (Carthamus tinctorius) A hardy annual. Cultivated 
for its Mowers which are used principally for coloring, some¬ 
times for flavoring and to make the cosmetic powder called 
rouge. The flowers should be picked while in full bloom. 
Plant upright in growth, one to three feet high; leaves ovate, 
prickly; flower-heads yellow, thistle like. Pkt. 5c; Oz. 10c; 
2 Oz. 20c; Va Lb. 30c; Lb. $1.00 
SAGE (Salvia officinalis) One of the most extensively used 
herbs for seasoning. It is also believed to possess medicinal 
properties. Hardy perennial, about fifteen to eighteen inches 
nign. Plant very branching; flowers usually blue, sometimes 
rink or white; leaves grayish green, oval, wrinkled. Cut the 
eaves and tender shoots just as the plant is coining into flower 
and dry quickly in the shade. '1 lie plants will survive the 
winter and may be divided. If this is done they will give a 
second crop superior in quality. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Va Lb. 40c; Lb. $1.50 
SAVORY, SUMMER (Satureia hortensis) A hardy aromatic 
annual twelve 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. 5c; Oz.20c; 2 Oz.35c;V4 Lb.60c; Lb. $2.00 
THYME (Thymus vulgaris) An aromatic perennial herb, eight 
to ten inches high, used principally for seasoning. Plant very 
branching with wiry foliage and small lilac flowers. Sometimes 
the leaves are used to make a tea for the purpose of relieving 
nervous headache. Sow as early as the ground will permit. 
Pkt. 5c; Oz. 40c; 2 Oz. 75c; Va Lb. $1.25; Lb. $4.00 
WORMWOOD (Artemisia absinthium) A perennial plant of 
fragrant and spicy odor, but with intensely bitter taste. The 
leaves are usea 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. 5c; Oz. 25c; 2 Oz. 40c; 
U Lb. 75c; Lb. $2.50 
