D. M. FERRY & CO., DETROIT. MICH. 
61 
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 
rather poor. In all cases the soil should be carefully prepared and well cultivated, as the young plants are for the most pa 
delicate and easily choked out by weeds. Sow as early as the ground can be made ready, in drills sixteen to eighteen inch 
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 so> 
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 thorough 
dried in the shade. 
ANISE ( Pimpinella anisum) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smell a 
a pleasant taste; used medicinally for aromatic cordials, colic and nausea. The leaves are sometimes used for garnishing a 
flavoring. Plant of slender upright growth with deeply cut foliage; flowers small, yellowish white, borne in large loose umbe 
Pkt. 5c; Oz. 10c; 2 Oz. 20c; % Lb. 30c; Lb. $1.00 
BALM ( Melissa officitialis ) 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 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; l / 4 Lb. $1.00; Lb. $3.00 
BASIL, SWEET ( Ocimum 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, with ovate toothed leaves; 
flowers white or bluish white in leafy terminal ra¬ 
cemes or spikes. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
y 4 Lb. 40c; Lb. $1.50 
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 and are 
sometimes used in salads to give a cucumber-like 
taste. Plant of coarse growth, hairy, with large oval 
leaves; flowers blue or purplish in racemes. Pkt. 5c; 
Oz. 10c; 2 Oz. 20c; 14 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. Plant 
one and one-half to two feet high, with finely cut 
foliage and clusters of small, white flowers. The 
plants never seed till the second year. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; V4 Lb. 20c; Lb. 65c. 
CARAWAY, for Flavoring. Oz. 10c; 2 Oz. 15c; 
y 4 Lb. 20c; Lb. 50c. 
CORIANDER ( Coriandrum sativum ) A hardy annual cultiva¬ 
ted 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 pos¬ 
sible, 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; 
1/4 Lb. 20c; Lb. 65c. 
CORIANDER, for Flavoring. Oz. 10c; 2 Oz. 15c; V 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. Plant branching, two to three feet high; 
leaves very much cut into thread-like segments; flowers 
small, yellowish, borne iu umbels. Seed fiat. Pkt. 5c; Oz. 10c; 
2 Oz. 15c; Va Lb. 25c; Lb. 75c. 
FENNEL, SWEET ( Fceniculum offiicinale) A hardy perennial. 
The seeds of this aromatic herb have a pleasant taste, and are 
sometimes used in confectionery, also in various medicjnal 
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. 15c; l / 4 Lb. 25c; Lb. 75c. 
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. Plant spreading, one 
to two feet high; leaves ovate, roughened, covered with 
whitish down; flowers small, white, borne at axils of leaves. 
Pkt. 5c; Oz. 20c; 2 Oz. 35c; l / 4 Lb. 60c; Lb. $2.00 
HYSSOP (Hyssoj^us 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 wdiorled spikes, blue, sometimes white or pink. 
Pkt. 5c; Oz. 15c; 2 Oz. 25c; V 4 Lb. 40c; Lb. $1.50 
LAVENDER ( Lavcndula 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 nard 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; V 4 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; V 4 Lb. 40c; Lb. $1.50 
Sage 
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 ingre¬ 
dient 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; V 4 Lb. $1.00; 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 antispasmodic 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; flowers 
yellow. Pkt. 5c; Oz. 30c; 2 Oz. 55c; V 4 Lb. $1.00; Lb. $3.00 
SAFFRON (Cartliamus linctorius) A hardy annual. Cultivated 
for its flowers 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; V 4 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 high. Plant very branching; flowers usually blue, some¬ 
times pink or white; leaves grayish green, oval, wrinkled. 
Cut the leaves and tender shoots just as the plant is coming 
into flower and dry ouickly 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. Pkt. 5c; Oz. 15c; 
2 Oz. 25c; V 4 Lb. 40c; Lb. $1.25 
SAVORY, SUMMER (Satnreia hortensis) A hardy aromatic 
annual twelve to fifteen inches high, the dried stems, leaves 
and flowers of which are extensively used for seasoning, 
especially in dressings and soups. Plant erect, branching; 
leaves small, narrow; flowers small, purple, pink or white, 
borne in short spikes. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 
y 4 Lb. 75c; Lb. $2.50 
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; V 4 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 used as a tonic, vermifuge and asadressing for 
fresh bruises. Plant erect, two to three feet high, with much 
divided leaves and loose clusters of small light yellow' flow’ers. 
It may be raised from seed, propagating by cuttings or 
dividing 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; y 4 Lb. 75c; Lb. $2.50 
