68 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
W 
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 a 1 cases the soil should be carefully prepared and well cultivated, as the young plants are for the most Z 
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 
seed 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 
nr them should mp. cut when in monm wilferl in tl......... .1.i ■ j • .1. .1 ' j ^ L 1,1 
V'. m ) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smell and « 
iicinally for aromatic cordials colic and nausea. -The leaves are sometimes used for garnishing and 
ider upright growth with deeply cut foliage: flowers small. yellowish white, borne in large loose urn 
prest .„ , __ _„_„ ___ _ 
June. Most of them should be cut when in bloom, wilted in the sun and thoroughly dried in the shade 
ANISE Pimpinella anisum) *« < .. . 
pleasant tasre; used medic’ 
flavoring. Plant of slender 
bels Pkt. 10c; Oz. 25c; 2 Oz. 40c; *4 Lb. 75c. 
BALM (Melissa officinalis > A perennial herb, easily propagated 
by division of the root or from seed. The leaves have a rragram 
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. 10c- 
Oz. 75c. 
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 leafv 
terminal racemes or spikes. Pkt. 10c; Oz. 50c; 2 Oz. 85c- 
*4 Lb. $1.40 
BORAGE ( Borar/o 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. 10c; 
Oz. 90c. 
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 one-half to two feet high, with 
finely cut foliage and clusters of small, white flowers. Plants 
never seed till the second year. Pkt. 10c; Oz. 25c; 2 Oz. 40c- 
VA Lb. 75c. 
CORIANDER {Coriandrum sativum) A hardy annual cultivated 
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. Plant slender, two to two and one-half feet high, strong 
smelling, with smooth, finely cut foliage and small white flowers. 
Pkt. 10c; Oz. 25c; 2 Oz. 40c; /4 Lb. 75c. 
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. Pkt. 10c; Oz. 25c; 2 Oz. 40c; *4 Lb. 75c. 
DILL MAMMOTH Plant, stems and seed heads much larger 
than in the common variety Pkt. 10c; Oz.35c; 2 Oz. 60c; 
Va Lb. $1.00 
FENNEL, SWEET ( Fceniculuni officinale) A hardy perennial. 
The see Is of this aromatic herb nave a pleasant taste,and are 
sometimes used in confectionery, also in various medicinal 
preparations. The young shoots are sometimes eaten raw ami 
are used in salads, soups and fisli 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. 10c- 
8 z. 50c; 2 Oz. 85c; Va Lb. $1.40 
REHOUND (Marrubinm vulyare) 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 whit¬ 
ish down; flowers small, white, borne at axils of leaves. 
Pkt. 10c; Oz. 90c. 
HYSSOP ( Hyssopus officinalis) A hardy perennial with an 
aromatic odor and a warm, pungent tasie. 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 white or pink. 
Pkt. 10c; Oz. 50c; 2 Oz. 85c; Vi Lb. $1.40 
LAVENDER (Lavendula spiccn 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 anti 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. K)c; Oz. $1.00 • _ . , . .. THYME {Thymus vulyaris) An aromatic perennial herb, eight 
MARJORAM, SWEET_ ( Origanum marjorana ) An aromatic to ten inches high, used principally for seasoning. Plant very 
Savory, Summer 
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. 10c. (Packets only) 
SAFFRON (Carthamus tinctorius) 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. 10c; Oz. 25c: 
2 Oz. 40c; Vi Lb. 75c. 
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, 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. I he plants will survive the 
winter and may be divided. If this is done they will give a 
second crop superior in quality. . (Crop failed) 
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. 10c; Oz. $1.00; 2 Oz. $1.50; Va Lb. $2.50 
herb for seasoning. The young tender tops and leaves are 
used green in summer t£> 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. 10c; 
Oz. $1.00; 2 Oz. $1.50; Vi Lb. $2.50 
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. Tne blossoms form the principal ingredient in 
the distillation of toilet waters. Plants do not reach a size 
suitable for use until the second season. <Grop failed) 
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. 10c. (Packets only) 
WORMWOOD (Artemisia absinthium) A perennial plant of 
fragrant and spicy odor, but with intensely nitter 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 
peculiar virtues of this plant. Pkt. 10c; Oz. $1.00; 2 Oz. $1 50; 
Vi Lb. $2.50 
