wunder · Library

Part 2

Culinary Herbs: Their Cultivation Harvesting Curing and Uses · M. G. Kains — chapter 2 of 19 · ~202 words · public domain

Read in the Wunder reader — free

Notable Instance of Uses 21

Methods of Curing 22

Drying and Storing 25

Herbs as Garnishes 30

Propagation, Seeds 32 Cuttings 34 Layers 36 Division 37

Transplanting 39

Implements 41

Location of Herb Garden 44

The Soil and Its Preparation 45

Cultivation 47

Double Cropping 48

Herb Relationships 49

The Herb List: Angelica 55 Anise 59 Balm 63 Basil 65 Borage 71 Caraway 73 Catnip 77 Chervil 79 Chives 80 Clary 81 Coriander 82 Cumin 84 Dill 87 Fennel 89 Finocchio 93 Fennel Flower 94 Hoarhound 95 Hyssop 96 Lavender 97 Lovage 99 Marigold 100 Marjoram 101 Mint 105 Parsley 109 Pennyroyal 119 Peppermint 119 Rosemary 120 Rue 122 Sage 125 Samphire 129 Savory, Summer 131 Savory, Winter 132 Southernwood 133 Tansy 134 Tarragon 134 Thyme 137

ILLUSTRATIONS

Page

Herbs and Children, a Happy Harmony Frontispiece

Spading Fork 1

Barrel Culture of Herbs 2

Transplanting Board and Dibble 5

Assortment of Favorite Weeders 8

Popular Adjustable Row Marker 10

Popular Spades 13

Lath Screen for Shading Beds 16

Harvesting Thyme Grown on a Commercial Scale 18

Garden Hoes of Various Styles 20

Dried Herbs in Paper and Tin 22

Herb Solution Bottle 24

Paper Sacks of Dried Herbs for Home Use 26

← Previous chapterAll chaptersNext chapter →

Culinary Herbs: Their Cultivation Harvesting Curing and Uses · The Wunder Library — complete classics, free to read, with narration.

© 2026 Wunder Learning LLC · Terms & Privacy