Part 23

Herbs.--Thyme, Marjoram, Chervil, Basil, Burnet, Hyssop, Savory, etc., should be sown early in spring, in dry, mild weather, in narrow drills about 1/2 in. deep and 8 or 9 in. apart, covered evenly with soil, and transplanted when strong enough. Mint is quickly increased by separating the roots in spring, and covering them with 1 in. of earth. Sage is propagated by slips of the young shoots taken either in spring or autumn. If planted in light soil and in a sunny position it produces very fragrant flowers. Chives should be planted 6 or 8 in. apart: they are increased by division in spring. Penny Royal, like mint generally, will grow from very small pieces of the root; it needs to be frequently transplanted, and to be kept from a damp condition. Rosemary will grow from cuttings planted under glass in a shady spot. Thyme likes a light, rich soil, and bears division. Sorrel will grow in any soil, and the roots should be divided every two or three years. Chamomile roots are divided and subdivided in spring. Herbs should be harvested on a fine day, just before they are in full bloom. Tie them up in small bunches and hang in the shade to dry, then wrap in paper and store in air-tight vessels, or rub the leaves to a powder and keep in tightly-corked bottles. They will retain their strength for a long time.

Herbs, the Uses of Sweet and Pot.--

ANGELICA.--A biennial. Leaves and stalks are eaten raw or boiled; the seeds are aromatic, and used to flavour spirits.

ANISE.--Leaves used for garnishing, and for seasoning, like fennel; the seeds are medicinal.

BALM.--A hardy perennial. Makes a useful tea and wine for fevers.

BASIL, Sweet and Bush.--Half-hardy annuals. The leaves and tops of the shoots, on account of their clove-like flavour, are used for seasoning soups and introduced into salads.

BORAGE.--Hardy annual. Used for salads and garnishing, and as an ingredient in cool drinks; excellent also for bees.

CHAMOMILE.--A hardy perennial. Flowers used medicinally.

CARAWAY.--A biennial. Leaves used in soups, and the seeds in confectionery and medicine.

CHERVIL.--An annual. Useful for salads.

CHIVES.--Hardy perennial. The young tops used to flavour soups, etc.

CORIANDER.--A hardy annual. Cultivated for garnishing.

DILL.--A hardy perennial. Leaves used in soups and sauces, also in pickles.

FENNEL.--Hardy perennial. Used in salads and in fish sauce, also for garnishing dishes.

HOREHOUND.--Hardy perennial. Leaves and young shoots used for making a beverage for coughs.

HYSSOP.--Hardy evergreen shrub. Leaves and young shoots used for making tea; also as a pot herb.

LAVENDER.--Hardy perennial. Cultivated for its flowers, for the distillation of lavender water, for flavouring sauces, and for medicinal purposes.

MARIGOLD, Pot.--Hardy annual. Flowers used in soups.

MARJORAM, Sweet or Knotted, and Pot.--Hardy annuals. Aromatic and sweet flavour. Used for stuffings and as a pot herb; leaves dried for winter use.

RAMPION.--Hardy perennial. Roots used as a radish; they have a nutty flavour.

ROSEMARY.--Hardy ornamental shrub. Sprigs used for garnishing and the leaves in drink.

RUE.--Hardy evergreen shrub. Leaves used for medicinal drinks; useful for poultry with croup.

SAGE.--Hardy perennial. Decoction of leaves drank as tea; used also for stuffing, meats, and sauces.

SAVORY, Summer.--Hardy annual. Used for flavouring soups and salads.

SAVORY, Winter.--Hardy evergreen shrub. Its aromatic flavour makes it valuable as a pot herb.

SCURVY GRASS.--The small leaves are eaten as watercress.

SKIRRET.--Hardy perennial. Sweet, white, and pleasant; the tubers are boiled and served up with butter.

SORREL, Broad-Leaved.--Hardy perennial. Imparts an acid flavour to salads and soups.