Chapter 8

OLERACEOUS PLANTS.

Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander. Costmary. Cumin. Dill. Fennel. Lavender. Lovage. Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary. Sage. Savory. Spearmint. Tansy. Thyme.

ANGELICA.

Angelica archangelica.

Angelica is a native of Hungary and Germany, and is also indigenous to Great Britain. It is a hardy, biennial plant, with a cylindrical, hollow, herbaceous stem four or five feet high. The radical leaves are from two to three feet long, compound, or divided in threes, purplish-red at the base; flowers small, pale-yellow, in large, terminal, spherical umbels; the seeds are of a yellowish color, oblong, flattened on one side, convex on the opposite, ribbed, thin, and membraneous on the borders, and retain their germinative power but a single season,--nearly six thousand are contained in an ounce.

_Soil and Culture._--The plants thrive best in damp, and even wet, localities; but may be grown in any good, well-enriched soil. As the seeds soon lose their vitality, they should be sown in August, immediately after ripening. Make a small bed, sow the seeds in drills ten inches apart, and cover three-fourths of an inch deep. In this seed-bed allow the young plants to remain until the following spring, when they should be set out two feet asunder in each direction. The stalks will be fit for use in May and June of the following year. If the flower-stem is removed as it makes its appearance, the plants will put forth fresh sprouts from the sides of the root, and survive three years; but when allowed to blossom, and to perfect their seeds, the plants soon after perish.

_Use._--Angelica was formerly used, after being blanched, as a salad, like Celery. In the vicinity of London, it is raised to a considerable extent for confectioners,--the tender leaf-stalks and flowering-shoots serving as a basis for sweetmeat. The seeds are sometimes employed for flavoring liquors.

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ANISE.

Pimpinella anisum.

This is an annual plant, originally from Egypt. Though but little cultivated in this country, neither our soil nor climate is unsuitable; and it might be successfully, if not profitably, grown in the Middle and warmer parts of the Northern States. Large quantities of the seeds are raised on the Island of Malta and in some parts of Spain, and thence exported to England and America for the purpose of distillation or expression.

The stem is from a foot and a half to two feet high, and separates into numerous slender branches; the leaves are twice pinnate,--those of the upper part of the stalk divided into three or four narrow segments; the flowers are small, yellowish-white, produced in large, loose umbels, at the extremities of the branches; the seeds are of a grayish-green color, oblong, slightly bent or curved, convex and ribbed on one side, concave on the opposite, and terminate in a small bunch, or knob,--nearly nine thousand are contained in an ounce, and they retain their vitality three years.

_Culture._--Anise is raised from seeds sown annually, and thrives best in light, rich, comparatively dry soil, and in a warm, sunny situation. As early in spring as the appearance of settled warm weather, lay out a bed four feet and a half wide, and as long as may be desired; spread on a thin dressing of well-digested compost, and spade it thoroughly in with the soil; then rake the surface fine and even, and sow the seed thinly in drills twelve inches apart and an inch deep, allowing an ounce of seed for a hundred and fifty linear feet. When the plants are an inch high, thin them to five or six inches apart; and, as they increase in size, keep the ground between the rows loose, and the spaces between the plants free from weeds. Towards the close of the season, the seed will be ripened sufficiently for harvesting; when the plants should be pulled up, and spread in a sunny place until dry. The seed should then be threshed from the heads, riddled and winnowed, and again exposed to the sun, or spread in a dry, airy room, to evaporate any remaining moisture; when they will be ready for use or the market.

In field culture, the grower should follow substantially the same method, with the exception of laying out the ground; omitting, in this particular, its division into beds. After the land has been well prepared, the seed can be sown with great facility by a common sowing-machine, adjusted as when employed for sowing carrots. At the time of harvesting, the plants may be cut near the surface of the ground, or even mowed; thereby avoiding much of the inconvenience arising from the soil that adheres to the roots when the plants are pulled up.

There are no varieties.

_Use._--The seeds and leaves are used both in medicine and cookery. The green leaves are employed in salads, and for seasoning and garnishing, like Fennel. The seeds have a fragrant odor, a pleasant, warm taste, and are highly carminative. Large quantities are used for distillation and in flavoring liquors, and also for expressing for their essential oil.

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BALM.

Melissa officinalis.

A hardy, perennial plant, from the south of Europe. The stalk is four-sided, branching, and from two to three feet high; leaves opposite, in pairs, ovate, toothed on the borders; the flowers are small, nearly white, produced in spikes, or clusters, at or near the top of the plant.

_Soil, Propagation, and Culture._--Any warm, mellow, garden soil is suited to its growth. It is generally propagated by dividing the roots, which may be done either in spring or in autumn. After thoroughly stirring the soil, set the roots in rows fifteen inches apart, and a foot apart in the rows. Under good management, the plants will soon completely cover the surface of the ground, and the bed will not need renewal for many years.

_Gathering._--If required for drying, the plants should be cut as they come into flower, separating the stems at the surface of the ground. They should not be exposed to the sun in drying, but placed in an airy, shady place, and allowed to dry gradually. The leaves, in their green state, may be taken directly from the plants as they are required for use.

_Use._--The plant has a pleasant, lemon-like odor; an agreeable, aromatic taste; and, in flavoring certain dishes, is used as a substitute for lemon-thyme. It is beneficial in hemorrhage, and other diseases of the lungs; and, in the form of tea, constitutes a cooling and grateful diluent in fevers. A mixture of balm and honey, or sugar, is sometimes applied to the interior of beehives, just previous to receiving the swarm, for the purpose of "attaching the colony to its new settlement."

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BASIL.

Ocymum.

There are two species of Basil cultivated in gardens; viz., the Common Sweet Basil (_O. basilicum_) and the Small Bush Basil (_O. minimum_). Of the Common Sweet Basil, there are three varieties; and of the Bush Basil, two varieties. They are all annuals, and are grown from seeds, which are black, small, oblong, and retain their vitality from six to ten years.

COMMON SWEET BASIL.

Large Sweet Basil. Ocymum basilicum.

Stem from a foot to a foot and a half in height; leaves comparatively large, green, ovate, sharply pointed; flowers white, in whorls at the extremities of the stems and branches. The whole plant, when bruised, is highly aromatic; having the odor and flavor of cloves.

The seeds of the Common Sweet Basil, and also those of the two following varieties, may be sown in a hot-bed in March, and the plants set out in May in rows a foot apart, and five or six inches apart in the rows; or the seeds may be sown in the open ground the last of April or early in May, and the plants thinned while young, as directed for transplanting. In removing the plants from the hot-bed, retain as much of the earth about the roots as possible; water freely as soon as transplanted, and also in dry weather; and they will soon yield an abundance of tender stems and leaves.

_Varieties._--

PURPLE BASIL.

Basilic grand violet. _Vil._

Leaves and flowers purple. When grown in sunny situations, the leaf-stems and young branches are also purple. In other respects, the variety is similar to the Common Sweet Basil. Its properties and uses are the same.

LETTUCE-LEAVED BASIL. _Vil._

The leaves of this variety are large, pale-green, wrinkled and blistered like those of some kinds of Lettuce: whence the name. It resembles the foregoing varieties in taste and odor, and is used for the same purposes.

BUSH BASIL.

Ocymum minimum.

The Bush Basils are small, low-growing, branching plants; and are propagated and cultivated like the Common Sweet Basil.

GREEN BUSH BASIL.

Basilic fin vert. _Vil._

Stem about eight inches high; leaves small, green, oval; flowers white, produced in whorls about the upper portion of the principal stalk and towards the extremities of the branches.

PURPLE BUSH BASIL.

Basilic fin violet. _Vil._

Leaves purple. In other respects, similar to the Green Bush Basil.

_Use._--The leaves and young branches have a strong, clove-like taste and odor, and are used in highly seasoned soups and meats. They are also sometimes added to salads. For winter use, the stalks are cut while in flower, dried, powdered, and preserved, like other pot-herbs.

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BORAGE.

Borago officinalis.

Borage is generally classed as a hardy annual, though it is sometimes biennial. Stem two feet high; the leaves are oval, alternate, and, in common with the stalk and branches, thickly set with stiff, bristly hairs; the flowers are large and showy,--they are red, white, or blue, and often measure more than an inch in diameter; the seeds are large, oblong, slightly curved, and retain their germinative property three years.

_Soil and Cultivation._--Borage thrives best in light, dry soil. The seeds are sown in April or May, in drills ten or twelve inches apart, and half an inch deep. They should be sown quite thinly, or so as to secure a plant for every six or eight inches; to which distance they should be thinned. When a continued supply is required, a second sowing should be made in July. The plants seed abundantly; and, when once introduced into the garden, spring up spontaneously.

_Use._--The plant is rarely cultivated and little used in this country. It is sometimes employed as a pot-herb, and the young shoots are occasionally mixed in salads. They are also sometimes boiled and used as Spinach. The flowers make a beautiful garnish, and it is well worthy cultivation as an ornamental plant. "The stalks and foliage contain a large proportion of nitre; and, when dried, burn like match-paper."

_Varieties._--There are several varieties, differing slightly, except in the color of the flowers; the Red-flowering, White-flowering, and Blue-flowering being the principal. A variety, with variegated foliage, is described by some authors. Miller states that "they generally retain their distinctions from seeds."

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CARAWAY.

Carum carui.

The Common Caraway is a hardy, biennial plant; a native of various parts of Europe; and, to a considerable extent, naturalized in this country. The root is long and tapering, of a yellowish-white color, and about three-fourths of an inch in diameter near the crown or at its broadest part; the flesh of the root is white, fine-grained, with a flavor not unlike that of the carrot; the flower-stalks are put forth the second season, and are about two feet and a half in height, with numerous spreading branches; the leaves are finely cut, or divided, and of a deep-green color; the flowers are small, white, and produced in umbels at the ends of the branches; the seeds, which ripen quite early in the season, are of an oblong form, somewhat curved, furrowed, slightly tapering towards the extremities, of a clear olive-brown color, and pleasant, aromatic flavor and odor,--nearly eight thousand five hundred seeds are contained in an ounce, and they retain their vitality three years.

_Soil and Cultivation._--Caraway is one of the hardiest of plants, and succeeds well in almost any soil or situation. In the coldest parts of the United States, and even in the Canadas, it is naturalized to such an extent about fields and mowing lands, as to be obtained in great abundance for the mere labor of cutting up the plants as the ripening of the seeds takes place.

When cultivated, the sowing may be made in April or May: but, if sown just after ripening, the seeds not only vegetate with greater certainty, but the plants often flower the ensuing season; thus saving a summer's growth. Sow in drills twelve or fifteen inches apart, and cover half an inch deep. When the plants are well up, thin to six or eight inches apart, and keep the ground loose, and free from weeds. The seeds will ripen in the July of the year after sowing. For other methods of culture, see CORIANDER.

_Use._--It is principally cultivated for its seeds, which constitute an article of some commercial importance; a large proportion, however, of the consumption in this country being supplied by importation from Europe. They are extensively employed by confectioners, and also for distillation. They are also mixed in cake, and, by the Dutch, introduced into cheese.

It is sometimes cultivated for its young leaves, which are used in soups and salads; or as a pot-herb, like Parsley. The roots are boiled in the manner of the Carrot or Parsnip, and by some preferred to these vegetables; the flavor being considered pleasant and delicate.

There are no described varieties.

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CLARY. _Loud._

Clary Sage. Salvia sclarea.

Clary is a hardy, biennial plant. It is indigenous to the south of Europe, and has been cultivated in gardens for upwards of three centuries. The radical leaves are large, rough, wrinkled, oblong-heart-shaped, and toothed on the margin; stalk two feet high, four-sided, clammy to the touch; flowers pale-blue, in loose, terminal spikes; seeds round, brownish, and, like others of the family, produced four together,--they retain their vitality two years.

_Sowing and Culture._--It is generally grown from seeds, which are sown annually in April or May, in drills fifteen or eighteen inches apart, and half or three-fourths of an inch deep. When the young plants are two or three inches high, thin them to ten or twelve inches apart, and treat the growing crop in the usual form during summer. The leaves will be in perfection in the ensuing autumn, winter, and spring; and the plants will blossom, and produce their seeds, in the following summer.

_Use._--The leaves are used for flavoring soups, to which they impart a strong, peculiar flavor, agreeable to some, but unpleasant to most persons. It has some of the properties of Common Sage, and is occasionally used as a substitute.

The plant is seldom employed in American cookery, and is little cultivated.

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CORIANDER. _Law._

Coriandrum sativum.

A hardy annual, supposed to have been introduced from the south of Europe, but now naturalized in almost all temperate climates where it has once been cultivated.

Stem about two feet in height, generally erect, but, as the seeds approach maturity, often acquiring a drooping habit; stem-leaves more finely cut or divided than those proceeding directly from the root, and all possessed of a strong and somewhat disagreeable odor. The generic name is derived from _Koris_ (a bug), with reference to the peculiar smell of its foliage. Flowers white, produced on the top of the plant, at the extremities of the branches, in flat, spreading umbels, or bunches; seeds globular, about an eighth of an inch in diameter, of a yellowish-brown color, with a warm, pleasant, aromatic taste,--they become quite light and hollow by age, and are often affected by insects in the manner of seed-pease. Though they will sometimes vegetate when kept for a longer period, they are not considered good when more than two years old.

_Propagation and Cultivation._--Like all annuals, it is propagated from seed, which should be sown in April or May, in good, rich, mellow soil well pulverized. Sow in drills made fourteen or sixteen inches asunder and about three-fourths of an inch in depth, and thin to nine inches in the rows. It soon runs to flower and seed, and will be ready for harvesting in July or August.

In the south of England, Coriander is generally cultivated in connection with Caraway; eighteen pounds of Caraway seed being mixed with fifteen pounds of Coriander for an acre. The Coriander, being an annual, yields its crop the first season. After being cut, it is left on the field to dry, and the seeds afterwards beaten out on cloths; the facility with which these are detached not admitting of the usual method of harvesting.

An unquestionably preferable mode of cultivation would be to sow them both in drills alternately, by which means the Caraway would be more easily hoed and cleaned after the removal of the Coriander.

_Use._--It is generally cultivated for its seeds, which are used to a considerable extent by druggists, confectioners, and distillers. In the garden, it is sometimes sown for its leaves, which are used as Chervil in soups and salads; but, when so required, a sowing should be made at intervals of three or four weeks.

There are no varieties.

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COSTMARY, OR ALECOST.

Balsamita vulgaris.

Costmary is a hardy, perennial plant, with a hard, creeping root, and an erect, branching stem two or three feet high. The radical leaves, which are produced on long footstalks, are oval, serrated, and of a grayish color,--those of the stalk are sessile, smaller than the radical ones, but similar in form; the flowers are deep-yellow, in erect, terminal, spreading corymbs; the seeds are small, slightly curved, and of a grayish-white color.

HOARY-LEAVED COSTMARY. _Loud._

A variety with deeply divided and hoary leaves, less fragrant than the preceding.

_Propagation and Cultivation._--Costmary may be cultivated in almost any description of soil or situation. It is sometimes grown from seeds, but is generally propagated by dividing the roots, which increase rapidly, and soon entirely occupy the ground. They are taken up for planting out either in spring or autumn, and should be set two feet apart in each direction. By occasionally thinning out the plants as they become too thick, a bed may be continued many years.

_Use._--The plant has a soft, agreeable odor, and is sometimes used as a pot-herb for flavoring soups. The leaves are used in salads, and also for flavoring ale or beer: hence the name "Alecost."

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CUMIN.

Cuminum cyminum.

Cumin is a native of Egypt. It is a tender, annual plant, from nine to twelve inches high. The leaves are deep-green, and divided into long, linear segments, not unlike those of Fennel; the flowers are white or pale-blue, and produced in small umbels at the extremities of the branches; the seeds are long, furrowed, of a pale-brownish color, and somewhat resemble those of Anise,--about seven thousand are contained in an ounce, and they retain their power of germination three years.

_Soil and Cultivation._--Cumin requires a light, warm-loamy soil. The seed should be sown about the beginning of May, in drills fourteen inches apart and half an inch deep. When the plants are well up, they should be thinned to three or four inches apart in the lines. The treatment of the growing crop, and the usual method of harvesting, are the same as directed for Anise or Coriander.

The seed is sometimes sown broadcast; the soil being first finely pulverized, and raked smooth and even. This may be successfully practised upon land naturally light and warm, if free from weeds.

Though a native of a warm climate, Cumin may be successfully grown throughout the Middle States, and in the warmer portions of the Northern and Eastern.

_Use._--The plant is cultivated for its seeds, which are carminative, and used as those of Caraway and Coriander. They are sometimes employed for flavoring spirits.

The plant is rarely grown, and the seeds are but little used, in the United States. There are no varieties.

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DILL. _Loud._

Anethum graveolens.

Dill is a hardy, biennial plant. There is but one species cultivated, and there are no varieties. The stem is erect and slender, and the leaves are finely divided; the flowers are produced in June and July of the second year, and the seeds ripen in August. The plant resembles Fennel in its general character, though smaller and less vigorous.

_Propagation and Cultivation._--Dill flourishes best in light soil, and is propagated from seeds sown annually. As these retain their vitality but a single year, and, even when kept through the winter, vegetate slowly, they are frequently sown late in summer, or early in autumn, immediately after ripening. The drills are made a foot apart, and the seeds covered half an inch deep. The young plants should be thinned to six inches apart in the rows; and the leaves may be gathered for use from July till winter, and in the following spring till the plants have run to flower.

_Use._--"The whole plant is strongly aromatic. Its leaves are used to give flavor to pickles, particularly cucumbers; and occasionally are added to soups and sauces: the seeds are also employed for flavoring pickles. All parts of the plant are used in medical preparations."

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FENNEL.

Foeniculum.

Three species of Fennel are cultivated, differing not only in habit, but, to some extent, in their properties. The stems vary in height from two to four feet, and are smooth and branching; the flowers are yellow, in terminal umbels; the seeds are oval, ribbed, or furrowed, generally of a light, yellowish-brown color, and retain their vitality from three to five years.

_Soil, Sowing, and Culture._--A light, dry soil is best adapted to the growth of Fennel; though it will thrive well in any good garden loam. It is generally raised from seeds, which may be sown in August, just after they ripen, or in April and May. They are generally sown in drills fifteen or eighteen inches apart, and about three-fourths of an inch deep,--the young plants being afterwards thinned to twelve or fifteen inches apart in the drills; or a few seeds may be scattered broadcast on a small seed-bed, raked in, and the seedlings, when two or three inches high, transplanted to rows, as before directed.

Fennel is sometimes propagated by a division of the roots and by offsets. This may be performed either in spring, summer, or autumn. Set the roots, or shoots, fifteen inches apart in each direction; and they will soon become stocky plants, and afford an abundance of leaves for use. When cultivated for its foliage, the flowering-shoots should be cut off as they may make their appearance, to encourage the production of fresh shoots, and to give size and succulency to the leaves.

The species and their peculiar uses are as follow:--

COMMON OR BITTER FENNEL.

Foeniculum vulgare.

A perennial species, with deep, strong, fleshy roots; stem three or four feet high, with finely divided leaves. The flowers are put forth in July, and the seeds ripen in August: the latter are about one-sixth of an inch long, of a greenish-brown color, and, in common with the leaves, of a decidedly bitter taste.

_Soil, Sowing, and Culture._--This species may be grown in almost any soil or situation. Sow the seeds soon after ripening, or early in spring. The plants require no other care than to be kept free from weeds.

_Use._--The young leaves are used for flavoring soups and sauces, and are sometimes mixed in salads. The seeds are carminative, and the roots and leaves have reputed medicinal properties.

DARK-GREEN LEAVED. _Loud._

A variety with deep-green foliage. Its uses, and modes of culture, are the same as those of the foregoing species.

FLORENCE OR ITALIAN FENNEL. _Mill._

Finochio. Sweet Azorian Fennel. Foeniculum dulce.

Quite distinct from the Common Fennel, and generally cultivated as an annual. The stem, which is about eighteen inches high, expands near the surface of the ground; and, when divided horizontally, presents an oval form, measuring four or five inches in one direction, and two inches in the opposite. The flowers are produced in umbels, as in the other species. The seeds are slender, yellow, somewhat curved, sweet and pleasant to the taste, and of an agreeable, anise-like odor.

_Sowing and Culture._--The plant should be grown in well-enriched, mellow soil. Sow the seeds in April or May, thinly, in shallow drills from eighteen inches to two feet apart. Half an ounce of seeds will be sufficient for fifty feet of drill; or, by transplanting when they spring up too thickly, will furnish seedlings for a hundred feet.

The plants should be eight or ten inches apart; and, when the stems have attained a sufficient size, they should be earthed up for blanching, in the manner of Celery. Two or three weeks will be required to perfect this; and, if properly treated, the stems will be found white, crisp, tender, and excellent.

Plants from the first sowing will be ready for use in July and August. For a succession, a few seeds may be sown in June, or early in July.

_Use._--The blanched portion of the stem is mixed in soups, and also used as a salad. It is served like Celery, with various condiments; and possesses a sweet, pleasant, aromatic taste.

It is a popular vegetable in some parts of Europe, but is rarely cultivated in this country.

SWEET FENNEL. _Mill._

Malta Fennel. Foeniculum officinale.

By some writers, this has been described as a variety of the Common Fennel; but its distinctive character appears to be permanent under all conditions of soil and culture. The leaves are long and narrow, and, compared with those of the last named, less abundant, and not so pointed. The stem is also shorter, and the seeds are longer, more slender, and lighter colored.

_Sowing and Cultivation._--It is propagated and cultivated as the Common Fennel.

_Use._--It is used in all the forms of the last named. The seeds have a sweet, pleasant, anise-like taste and odor, are strongly carminative, and yield an essential oil by distillation.

LAVENDER.

Lavendula spica.

Lavender is a hardy, low-growing, shrubby plant, originally from the south of Europe. There are three varieties; and they may be propagated from seeds by dividing the roots, or by slips, or cuttings.

The seeds are sown in April or May. Make the surface of the soil light and friable, and sow the seeds in very shallow drills six inches apart. When the seedlings are two or three inches high, transplant them in rows two feet apart, and a foot apart in the rows.

The slips, or cuttings, are set in April, two-thirds of the length in the soil, and in rows as directed for transplanting seedlings. Shade them for a few days, until they have taken root; after which, little care will be required beyond the ordinary form of cultivation.

The roots may be divided either in spring or autumn. Though Lavender grows most luxuriantly in rich soil, the plants are more highly aromatic, and less liable to injury from severe weather, when grown in light, warm, and gravelly situations.

_Use._--Lavender is sometimes used as a pot-herb, "but is more esteemed for the distilled water which bears its name, and which, together with the oil, is obtained in the greatest proportion from the flower-spikes which have been gathered in dry weather, and just before the flowers are fully expanded. The oil of lavender is obtained in the ratio of an ounce to sixty ounces of dried flowers."--_Law._

"In the neighborhood of Mitcham, in Surrey, England, upwards of two hundred acres are occupied with Lavender alone."--_Thomp._

_Varieties._--

BROAD-LEAVED LAVENDER. _Mill._

Spike Lavender.

Compared with the Common Lavender, the branches of this variety are shorter, more sturdy, and thicker set with leaves; the latter being short and broad.

The Broad-leaved Lavender rarely blossoms; but, when this occurs, the leaves of the flower-stalk are differently formed from those of the lower part of the plant, and somewhat resemble those of the Common variety. The stalks are taller, the spikes lower and looser, and the flowers smaller, than those of the last named.

COMMON OR BLUE-FLOWERING LAVENDER.

Narrow-leaved Blue-flowering.

A shrubby, thickly-branched plant, from a foot to upwards of three feet high, according to the depth and quality of the soil in which it is cultivated. The leaves are opposite, long, and narrow; flowers blue or purple, in spikes.

The whole plant is remarkably aromatic; but the flowers have this property in a greater degree than the foliage or branches. The plants are in perfection in July and August, and are cut for drying or distillation, close to the stem, as the blossoms on the lower part of the spikes begin to change to a brown color.

NARROW-LEAVED WHITE-FLOWERING.

A sub-variety of the Common Lavender, with white flowers. It is of smaller growth and less hardy than the last named, though not so generally cultivated. Its properties and uses are the same.

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LOVAGE.

Ligusticum levisticum.

Lovage is a hardy, perennial plant, with a hollow, channelled, branching stem six or seven feet high. The leaves are winged, smooth, deep, glossy-green, and somewhat resemble those of Celery; the flowers are yellow, and produced in large umbels at the extremities of the branches; the seeds are oblong, striated, of a pale, yellowish-brown color, and retain their germinative powers but one year.

_Soil, Propagation, and Culture._--Lovage requires a deep, rich, moist soil; and is propagated either by seeds or dividing: the roots. The seeds should be sown in August, or immediately after ripening; as, when sown in spring, they seldom vegetate well. When the young plants have made a growth of two or three inches, they should be transplanted three feet apart in each direction; and, when well established, will require little care, and continue for many years.

The roots may be divided in spring or autumn; and should be set three feet apart, as directed for seedling plants; covering the crowns three inches deep.

_Use._--Lovage was formerly cultivated as an esculent; but its use as such has long been discontinued. It is now cultivated for its medicinal properties; both the seeds and roots being used. The latter are large, fleshy, dark-brown without, yellowish within, and of a peculiar, warm, aromatic taste. They are sliced and dried, and in this state are used to some extent by confectioners. The seeds are similar to the roots in taste and odor, but have greater pungency. In appearance and flavor, the plant is not unlike Celery.

There are no varieties.

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MARIGOLD.

Pot Marigold. Calendula officinalis.

This hardy annual is a native of France and the south of Europe. Aside from its value for culinary purposes, its large, deep, orange-yellow flowers are showy and attractive; and it is frequently cultivated as an ornamental plant. The stem is about a foot in height; the leaves are thick and fleshy, rounded at the ends, and taper to the stalk; the flowers are an inch and a half or two inches in diameter, yellow,--differing, however, in depth of color, and single or double according to the variety; the seeds are large, light-brown, much curved and contorted, and very irregular both in their size and form.

_Sowing and Cultivation._--The plant is of easy culture. The seeds are sown in autumn, just after ripening; or in April, May, or June. Make the drills a foot apart; cover the seed three-fourths of an inch deep; and, when the plants are an inch or two inches high, thin them to eight or ten inches apart. Plants from the first sowing will blossom early in July, and continue in bloom until destroyed by frost.

_Gathering._--The flowers are gathered when fully expanded, divested of their calyxes, and spread in a light, airy, shaded situation until they are thoroughly dried. They are gathered as they come to perfection; for, when the plants are allowed to ripen their seeds, they become much less productive.

_To raise Seed._--Leave one or two of the finest plants, without cutting the flowers; and, when the heads of seed begin to change from a green to a brownish color, cut them off, spread them a short time as directed for drying the flowers, and pack away for use.

_Use._--The flowers are used in various parts of Europe for flavoring soups and stews, and are much esteemed. Though often grown as an ornamental plant, the flowers are but little used in this country for culinary purposes. The varieties are as follow:--

COMMON ORANGE-FLOWERED.

Flowers single, deep orange-yellow, high-flavored. It is considered the best variety for cultivation.

LEMON-FLOWERED.

This differs from the foregoing in the paler color of the flowers, which are also less aromatic. The plants are not distinguishable from those of the Common Orange-flowered.

DOUBLE ORANGE-FLOWERING.

Of the same color with the first named, but with fine, large, double ornamental flowers. The petals are flat, and rest in an imbricated manner, one on the other, as in some varieties of the Anemone. It is more productive, but less aromatic, than the Single-flowering.

DOUBLE LEMON-FLOWERING.

A variety of the second-named sort, with double flowers like those of the preceding.

To raise good seeds of either of the double-flowering kinds, all plants producing single flowers must be removed as soon as their character is known. When the single and double-flowering plants are suffered to grow together, the latter rapidly deteriorate, and often ultimately become single-flowering.

CHILDING, OR PROLIFEROUS MARIGOLD. _Loud._

This variety produces numerous small flowers from the margin of the calyx of the large central flowers. It is quite ornamental, but of little value as an esculent.

* * * * *

MARJORAM.

Origanum.

COMMON MARJORAM.

Origanum vulgare.

A perennial species, with a shrubby, four-sided stem, a foot and a half high; leaves oval, opposite,--at the union of the leaves with the stalk, there are produced several smaller leaves, which, in size and form, resemble those of the Common Sweet Marjoram; the flowers are pale-red, or flesh-colored, and produced in rounded, terminal spikes; the plants blossom in July and August, and the seeds ripen in September.

_Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots, either in spring or autumn. Set them in a dry and warm situation, in rows fifteen inches apart, and ten or twelve inches from plant to plant in the rows.

The seeds may be sown in a seed-bed in April or May, and the seedlings transplanted to rows as directed for setting the roots; or they may be sown in drills fifteen inches apart, afterwards thinning out the young plants to ten inches apart in the drills.

There is a variety with white flowers, and another with variegated foliage.

_Use._--The young shoots, cut at the time of flowering and dried in the shade, are used as Sweet Marjoram for seasoning soups and meats. The whole plant is highly aromatic.

SWEET MARJORAM.

Knotted Marjoram. Origanum majorana.

Sweet Marjoram is a native of Portugal. Though a biennial, it is always treated as an annual; not being sufficiently hardy to withstand the winters of the Middle or Northern States in the open ground. The plant is of low growth, with a branching stem, and oval or rounded leaves. The flowers, which appear in July and August, are of a purplish color, and produced in compact clusters, or heads, resembling knots: whence the term "Knotted Marjoram" of many localities. The seeds are brown, exceedingly small, and retain their germinative properties three years.

_Sowing and Cultivation._--Sweet Marjoram is raised from seeds sown annually in April, May, or June. Its propagation, however, is generally attended with more or less difficulty, arising from the exceeding minuteness of the seeds, and the liability of the young seedlings to be destroyed by the sun before they become established. The seeds are sown in drills ten or twelve inches apart, and very thinly covered with finely pulverized loam. Coarse light matting is often placed over the bed immediately after sowing, to facilitate vegetation; and, if allowed to remain until the plants are well up, will often preserve a crop which would otherwise be destroyed.

The seeds are sometimes sown in a hot-bed, and the plants set out in May or June, in rows twelve inches apart, and six inches apart in the rows.

_Gathering._--The plants, when in flower or fully developed, are cut to the ground; and, for winter use, are dried and preserved as other pot-herbs.

_Use._--Sweet Marjoram is highly aromatic, and is much used, both in the green state and when dried, for flavoring broths, soups, and stuffings.

POT MARJORAM.

Origanum onites.

A perennial species, from Sicily. Stem a foot or more in height, branching; leaves oval, comparatively smooth; the flowers are small, of a purplish color, and produced in spikes.

_Propagation and Cultivation._--The species is propagated, and the crop in all respects should be treated, as directed for Common Marjoram. The properties and uses of the plant are also the same. Both, however, are much inferior to the Sweet Marjoram last described.

WINTER SWEET MARJORAM. _Corb._

Origanum heracleoticum.

A half-hardy perennial, from the south of Europe. Stem eighteen inches high, purplish; the leaves are opposite, oval, rounded at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September.

_Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart, in rows eighteen inches asunder. It succeeds best in dry localities, and requires no other attention than to have the soil kept loose, and free from weeds.

There is a variety with variegated leaves, but differing in no other respect from the foregoing.

_Use._--The leaves and young branches are used in soups, and stuffing for meats; and should be cut when just coming into flower, and dried in the shade.

* * * * *

AROMATIC NIGELLA.

Four Spices. Allspice. Black Cumin. Quatre Epices, of the French. Nigella saliva.

A hardy, annual plant from the East Indies. Stem twelve to eighteen inches high, with alternate, sessile, finely divided leaves; the flowers are large, white, variegated with blue; the seeds, which are produced in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish color, and pungent, aromatic taste,--about thirteen thousand are contained in an ounce, and they retain their vitality three years. There is a species cultivated, the seeds of which are black.

_Soil and Cultivation._--It is always raised from seed, and thrives best in light, warm soil. The seed may be sown from the middle of April to the middle of May. Pulverize the soil well, make the surface smooth and even, and sow in drills twelve or fourteen inches apart and about half an inch deep. When the plants are two inches high, thin them to five or six inches apart in the rows. During the summer, cultivate in the usual manner, keeping the soil loose, and watering occasionally if the weather be dry; and in August or September, or when the seed ripens, cut off the plants at the roots, spread them in an airy situation, and, when sufficiently dried, thresh out; after which, spread the seed a short time to evaporate any remaining moisture, and they will be ready for use.

_Use._--The seeds have a warm, aromatic taste; and are employed in French cookery, under the name of _quatre épices_, or "four spices."

* * * * *

PARSLEY.

Apium petroselinum.

Parsley is a hardy, biennial plant from Sardinia. The leaves of the first year are all radical, compound, rich, deep-green, smooth, and shining. When fully developed, the plant measures three or four feet in height; the flowers are small, white, in terminal umbels; the seeds are ovoid, somewhat three-sided, slightly curved, of a grayish-brown color and aromatic taste,--seven thousand are contained in an ounce, and they retain their vitality three years.

_Soil and Propagation._--Parsley succeeds best in rich, mellow soil, and is propagated from seeds sown annually; an ounce of seed being allowed to a hundred and fifty feet of drill.

_Sowing._--As the seed vegetates slowly,--sometimes remaining in the earth four or five weeks before the plants appear,--the sowing should be made as early in spring as the ground is in working condition. Lay out the bed of a size corresponding to the supply required, spade it deeply and thoroughly, level the surface (making it fine and smooth), and sow the seed in drills fourteen inches apart, and half an inch deep. When the plants are two or three inches high, thin them to eight or ten inches apart; being careful, in the thinning, to leave only the best and finest curled plants.

According to Lindley, the finest curled kinds will rapidly degenerate and become plain, if left to themselves; while, on the other hand, really excellent sorts may be considerably improved by careful cultivation.

The best curled Parsley is obtained by repeated transplantings. When the seedlings are two inches high, they are set in rows ten inches apart, and six inches apart in the rows. In about four weeks, they should be again transplanted to where they are to remain, in rows eighteen inches apart, and fourteen inches apart in the rows. When thus treated, the plants become remarkably close, of a regular, rosette-like form, and often entirely cover the surface of the ground. When grown for competition or for exhibition, this process of transplanting is thrice and often four times repeated.

_Seed._--In autumn, select two or three of the finest curled and most symmetrical plants; allow them to remain unplucked; give a slight protection during winter; and, in the following summer, they will yield abundantly. Much care is requisite in keeping the varieties true. This is especially the case with the curled sorts. The seed-growers, who value their stock and character, select the best and finest curled plants, and allow no others to flower and seed. When the object is to improve a variety, but few seeds are saved from a plant; and, in some cases, but few seeds from a head.

_Use._--The leaves of the curled varieties afford one of the most beautiful of garnishes: they are also used for flavoring soups and stews. The seeds are aromatic, and are sometimes used as a substitute for the leaves; though the flavor is much less agreeable.

_Varieties._--

DWARF CURLED PARSLEY.

Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.

A fine, dwarfish, curled variety, long cultivated in England. In some gardens, it is grown in such perfection as to resemble a tuft of finely curled, green moss.

It is hardy, and slow in running to seed, but liable to degenerate, as it constantly tends to increase in size and to become less curled.

From the Dwarf Curled Parsley, by judicious cultivation and a careful selection of plants for seed, have originated many excellent sorts of stronger growth, yet retaining its finely curled and beautiful leaves.

MITCHELL'S MATCHLESS WINTER. _Thomp._

A fine, curled sort, larger than the Dwarf Curled; and, on account of its remarkable hardiness, recommended as one of the best for winter culture.

MYATT'S TRIPLE-CURLED.

Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled.

The leaves of this variety are large and spreading, bright-green above, paler beneath. When true, the foliage is nearly as finely curled as that of the Dwarf, though the plant is much larger and stronger in its habit.

PLAIN PARSLEY. _Thomp._

Common Parsley.

The leaves of this sort are plain, or not curled; and the plant produces them in greater quantity than the curled sorts. It is also somewhat hardier.

For many years, it was the principal variety grown in the gardens of this country; but has now given place to the curled sorts, which, if not of better flavor, are generally preferred, on account of their superior excellence for garnishing.

RENDLE'S TREBLE GARNISHING. _Trans._

A variety of the Dwarf Curled, of larger size; the leaves being as finely curled and equally beautiful.

HAMBURG OR LARGE-ROOTED PARSLEY. _M'Int._

Turnip-rooted Parsley.

A variety of the Common Plain Parsley, with stronger foliage. Though the leaves are sometimes used in the manner of those of the Common Parsley, it is generally cultivated for its fusiform, fleshy roots.

To obtain these of good size and quality, the soil should not be too rich, but deeply and thoroughly trenched. Sow the seeds in April or May, in drills a foot or fourteen inches apart, and three-fourths of an inch deep; and, when the seedlings are two or three inches high, thin them to six or eight inches apart in the rows. Cultivate during the season as carrots or parsnips; and, in October, the roots will have attained their growth, and be suitable for use. Take them up before the ground closes, cut off the tops within an inch or two of the crowns, pack in earth or sand, and store in the cellar for winter.

_To raise Seeds._--Reset a few roots in April, two feet apart; or leave a few plants in the open ground during the winter. They will blossom in June and July, and ripen their seeds in August.

_Use._--The roots are eaten, boiled as carrots or parsnips. In connection with the leaves, they are also mixed in soups and stews, to which they impart a pleasant, aromatic taste and odor.

NAPLES OR CELERY-LEAVED PARSLEY.

Neapolitan Parsley. Celery Parsley.

This variety somewhat resembles Celery; and, by writers on gardening, is described as a hybrid between some of the kinds of Celery and the Large-rooted or Hamburg Parsley. With the exception of their larger size, the leaves are similar to those of the Common Plain Parsley.

_Use._--The leaves are sometimes employed for garnishing; but are generally blanched, and served as Celery.

_Sowing and Cultivation._--The plants are started in a hot-bed in March, or the seeds may be sown in a seed-bed in the open ground in May. When the seedlings are four or five inches high, transplant to trenches two feet apart and six or eight inches deep, setting the plants a foot apart in the trenches; afterwards gather the earth gradually about the stems, in the process of cultivation; and, when they are sufficiently grown and blanched, harvest and preserve as Celery.

_To raise Seeds._--Leave two or three plants unblanched. They should be eighteen inches asunder, and may remain in the open ground during winter. They will flower, and yield a plentiful supply of seeds, the following summer.

* * * * *

PEPPERMINT.

Mentha piperita.

Peppermint is a hardy, perennial plant, introduced from Europe, and growing naturally in considerable abundance along the banks of small streams, and in rich, wet localities. Where once established, it spreads rapidly, and will remain a long period.

Stem smooth, erect, four-sided, and from two to three feet in height; leaves opposite, ovate, pointed, toothed on the margin; flowers purplish, or violet-blue, in terminal spikes; the seeds are small, brown, or blackish-brown, and retain their vitality four years.

_Propagation and Culture._--It may be grown from seeds; but this method of propagation is rarely practised, as it is more readily increased by dividing the roots.

The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves are well known. The plant, however, is little used as a pot-herb, but is principally cultivated for distillation. For the latter purpose, the ground is ploughed about the middle of May, and furrowed in one direction, as for drill-planting of potatoes; making the furrows about eighteen inches apart. The best roots for setting are those of a year's growth; and an acre of these will be required to plant ten acres anew. These are distributed along the furrows in a continuous line, and covered sometimes with the foot as the planter drops the roots, and sometimes by drawing the earth over them with a hoe. In about four weeks, the plants will be well established, and require hoeing and weeding; which is usually performed three times during the season, the cultivation being finished early in August.

"The cutting and distilling commence about the 25th of August, except in very dry seasons, when it stands two or three weeks longer, and continues until the 1st of October; during which period the plant is in full inflorescence, and the lower leaves begin to grow sear. It is raked together in small heaps; when it is suffered to wilt ten or twelve hours, if convenient.

"The next year, little is done to the mint-field but to cut and distil its product. During this (the second) year, a few weeds make their appearance, but not to the injury of the crop; though the most careful of the mint-growers go through their fields, and destroy them as much as possible. The second crop is not so productive as the first.

"The third year, little labor is required other than to harvest and distil the mint. The stem is coarser than before, and the leaves still less abundant. The weeds this year abound, and are not removed or destroyed; half or more of the product of the field often being weeds.

"The fourth year, the field is ploughed up early in the spring; and this 'renewing' is sometimes done every third year.

"The fifth year, without any further attention, produces a crop equal to the second; after which, the field is pastured and reclaimed for other crops.

"The first year produces the best quality of oil, the highest yield per acre, and the greatest amount to the quantity of herbage."--_F. Stearns._

* * * * *

ROSEMARY.

Rosmarinus officinalis.

Rosemary is a half-hardy, shrubby plant, from three to six feet in height. The leaves vary in form and color in the different varieties; the flowers are small, generally blue, and produced in axillary clusters; the seeds are brown, or blackish-brown, and retain their vitality four years.

_Propagation and Cultivation._--Like most aromatic plants, Rosemary requires a light, dry soil; and, as it is not perfectly hardy, should have a sheltered situation. The Common Green-leaved and the Narrow-leaved are best propagated by seeds; but the variegated sorts are propagated only by cuttings or by dividing the roots. The seeds are sown in April, in a small nursery-bed; and the seedlings, when two or three inches high, transplanted in rows two feet apart, and eighteen inches apart in the rows.

When propagated by cuttings, they should be taken off in May or June, six inches long, and set two-thirds of the length in the earth, in a moist, shady situation: when well rooted, transplant as directed for seedlings. The roots may be divided in spring or autumn.

_Use._--It is sometimes employed, like other pot-herbs, for flavoring meats and soups. It is used in the manufacture of "eau de Cologne," and its flowers and calyxes form a principal ingredient in the distillation of "Hungary Water." Infusions of the leaves are made in some drinks, and the young stems are used as a garnish.

There are four varieties, as follow:--

COMMON OR GREEN-LEAVED.

Leaves narrow, rounded at the ends,--the upper and under surface green; the flowers are comparatively large, and deep-colored.

The plant is of spreading habit; and, in all its parts, is more strongly aromatic than the Narrow-leaved. It is decidedly the best sort for cultivation.

GOLD-STRIPED.

A variety of the Common or Green-leaved, with foliage striped, or variegated with yellow.

This and the Silver-leaved are generally cultivated as ornamental plants. The Gold-striped is much the hardier sort, and will succeed in any locality where the Common Green-leaved is cultivated.

NARROW-LEAVED.

The plants of this variety are smaller and less branched than those of the Common or Green-leaved, and are also less fragrant; the leaves are hoary beneath, and the flowers are smaller and of a paler color.

It is used in all the forms of the Common or Green-leaved, but is less esteemed.

SILVER-STRIPED.

This is a sub-variety of the Common or Green-leaved, and the most tender of all the sorts. It is principally cultivated for its variegated foliage; the leaves being striped, or variegated with white.

Like the Gold-striped, it can only be propagated by slips or by dividing the roots, and must be well protected during winter.

* * * * *

SAGE.

Salvia.

Sage is a low-growing, hardy, evergreen shrub, originally from the south of Europe. Stem from a foot and a half to two feet high,--the leaves varying in form and color in the different species and varieties; the flowers are produced in spikes, and are white, blue, red, purple, or variegated; the seeds are round, of a blackish-brown color, and retain their power of germination three years,--nearly seven thousand are contained in an ounce.

_Soil and Propagation._--Sage thrives best in light, rich, loamy soil. Though easily grown from slips, or cuttings, it is, in this country, more generally propagated from seeds. These may be sown on a gentle hot-bed in March, and the plants set in the open ground in June, in rows eighteen inches apart, and a foot asunder in the rows; or the seeds may be sown in April, where the plants are to remain, thinly, in drills eighteen inches apart, and three-fourths of an inch deep. When the plants are two inches high, thin them to a foot apart in the rows; and, if needed, form fresh rows by resetting the plants taken up in thinning.

If grown from cuttings, those from the present year's growth succeed best. These should be set in June. Cut them four or five inches in length, remove the lower leaves, and set them two-thirds of their length in the earth. Water freely, and shade or protect with hand-glasses. By the last of July, or first of August, they will have taken root, and may be removed to the place where they are to remain.

It may also be propagated by dividing the roots in spring or autumn, in the manner of other hardy shrubs.

_Gathering and Use._--Sage should be gathered for drying before the development of the flowering-shoots; and, when cultivated for its leaves, these shoots should be cut out as they make their appearance. When thus treated, the product is largely increased; the leaves being put forth in much greater numbers, and of larger size.

It is sometimes treated as an annual; the seeds being sown in April, in drills fourteen inches apart, and the plants cut to the ground when they have made sufficient growth for use.

The leaves are employed, both in a green and dried state, for seasoning stuffings, meats, stews, and soups. Sage is also used for flavoring cheese; and, in the form of a decoction, is sometimes employed for medical purposes.

_Species and Varieties._--

BROAD-LEAVED GREEN SAGE.

Balsamic Sage. _Mill._

Stems shrubby, less erect and more downy than those of the succeeding species; the leaves are comparatively large, broad, heart-shaped, woolly, toothed on the margin, and produced on long footstalks,--those of the flower-stalks are oblong, sessile, and nearly entire on the borders; the flowers are small, pale-blue, and much less abundant than those of the Common Sage.

It is rarely employed in cookery, but for medical purposes is considered more efficacious than any other species or variety.

COMMON OR RED-LEAVED.

Purple-top. Red-top. Salvia officinalis.

This is the Common Sage of the garden; and with the Green-leaved, which is but a sub-variety, the most esteemed for culinary purposes. The young stalks, the leaf-stems, and the ribs and nerves of the leaves, are purple: the young leaves are also sometimes tinged with the same color, but generally change by age to clear green.

The Red-leaved is generally regarded as possessing a higher flavor than the Green-leaved, and is preferred for cultivation; though the difference, if any really exists, is quite unimportant. The productiveness of the varieties is nearly the same. The leaves of the Green Sage are larger than those of the Red; but the latter produces them in greater numbers.

GREEN-LEAVED.

Green-top.

A variety of the preceding; the young shoots, the leaf-stalks, and the ribs and nerves of the leaves, being green.

There appears to be little permanency in the characters by which the varieties are distinguished. Both possess like properties, and are equally worthy of cultivation. From seeds of either of the sorts, plants answering to the description of the Red-leaved and Green-leaved would probably be produced, with almost every intermediate shade of color.

NARROW-LEAVED GREEN SAGE. _Mill._

Sage of Virtue.

Leaves narrow, hoary, toothed towards the base; the spikes of flowers are long, and nearly leafless; flowers deep-blue; the seeds are similar to those of the Red-leaved, and produced four together in an open calyx. Compared with the Common Red-leaved or Green-leaved, the leaves are much narrower, the spikes longer and less leafy, and the flowers smaller and of a deeper color.

The variety is mild flavored, and the most esteemed of all the sorts for use in a crude state; as it is also one of the best for decoctions.

"At one period, the Dutch carried on a profitable trade with the Chinese by procuring the leaves of this species from the south of France, drying them in imitation of tea, and shipping the article to China, where, for each pound of sage, four pounds of tea were received in exchange."--_M'Int._

VARIEGATED-LEAVED GREEN SAGE.

A sub-variety of the Green-leaved, with variegated foliage. It is not reproduced from seeds, and must be propagated by slips or by dividing the roots.

VARIEGATED-LEAVED RED SAGE.

This is but an accidental variety of the Common Red-leaved Sage, differing only in its variegated foliage. It can be propagated only by cuttings or by a division of the roots.

* * * * *

SAVORY.

Saturjea.

The cultivated species are as follow:--

HEADED SAVORY.

Saturjea capitata.

A perennial plant, with a rigid, angular, branching stem a foot and a half high. The leaves are firm, pointed, and, when bruised, emit a strong, pleasant, mint-like odor; the flowers are white, and are produced in terminal, globular heads; the seeds are quite small, of a deep-brownish color, and retain their vitality three years.

It may be propagated from seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory.

SHRUBBY SAVORY.

Saturjea viminea.

A shrub-like, perennial species, cultivated in the same manner as the Winter Savory. The plant has the pleasant, mint-like odor of the species first described, but is little used either in cookery or medicine.

SUMMER SAVORY.

Saturjea hortensis.

An annual species, from the south of Europe. Stem twelve or fifteen inches high, erect, rather slender, and producing its branches in pairs; the leaves are opposite, narrow, rigid, with a pleasant odor, and warm, aromatic taste; the flowers are pale-pink, or flesh-colored, and are produced at the base of the leaves, towards the upper part of the plant, each stem supporting two flowers; the seeds are quite small, deep-brown, and retain their vitality two or three years.

_Propagation and Cultivation._--Summer Savory is always raised from seeds, sown annually in April or May. It thrives best in light, mellow soil; and the seed should be sown in shallow drills fourteen or fifteen inches apart. When the plants are two or three inches high, thin them to five or six inches apart in the rows, and cultivate in the usual manner during the summer.

When the plants have commenced flowering, they should be cut to the ground, tied in small bunches, and dried in an airy, shady situation.

For early use, the seeds are sometimes sown in a hot-bed on a gentle heat, and the seedlings afterwards transplanted to the open ground in rows, as directed for sowing.

_Use._--The aromatic tops of the plant are used, green or dried, in stuffing meats and fowl. They are also mixed in salads, and sometimes boiled with pease and beans. It is sold in considerable quantities at all seasons of the year, in a dried and pulverized state, packed in hermetically-sealed bottles or boxes.

WINTER SAVORY. _Thomp._

Saturjea montana.

A hardy, evergreen shrub, with a low, branching stem about a foot in height. The leaves are opposite, narrow, and rigid, like those of the preceding species; the flowers resemble those of the Summer Savory, but are larger and of a paler color; the seeds, which ripen in autumn, are small, dark-brown, and retain their vitality three years.

_Propagation and Culture._--"It may be raised from seed sown in April or May; but is generally propagated by dividing the plants in April, or by cuttings of the young shoots taken off in April or May. The cuttings should be planted two-thirds of their length deep, on a shady border, and, if necessary, watered until they take root. When well established, they may be planted out a foot apart, in rows fifteen inches asunder. Some may also be planted as an edging.

"The plants should be trimmed every year in autumn, and the ground between the rows occasionally stirred; but, in doing this, care must be taken not to injure the roots. Fresh plantations should be made before the plants grow old and cease to produce a sufficient supply of leaves."

_Use._--It is used for the same purposes as Summer Savory. The leaves and tender parts of the young branches are mixed in salads: they are also boiled with pease and beans; and, when dried and powdered, are used in stuffings for meats and fowl.

* * * * *

SPEARMINT.

Green Mint. Mentha viridis.

A hardy, perennial plant, introduced from Europe, and generally cultivated in gardens, but growing naturally in considerable abundance about springs of water, and in rich, wet localities. The stem is erect, four-sided, smooth, and two feet or more in height; the leaves are opposite, in pairs, stemless, toothed on the margin, and sharply pointed; the flowers are purple, and are produced in August, in long, slender, terminal spikes; the seeds are small, oblong, of a brown color, and retain their vitality five years,--they are generally few in number, most of the flowers being abortive.

_Soil, Propagation, and Culture._--It may be grown from seed, but is best propagated by a division of the roots, which are long and creeping, and readily establish themselves wherever they are planted. Spearmint thrives best in rich, moist soil; but may be grown in any good garden loam. The roots may be set either in the autumn or spring.

Where large quantities are required for marketing in the green state, or when grown for distillation, lay out the land in beds three or four feet in width, and make the drills two or three inches deep and a foot apart. Having divided the roots into convenient pieces, spread them thinly along the drills, and earth them over to a level with the surface of the bed. Thus treated, the plants will soon make their appearance; and may be gathered for use in August and September. Just before severe weather, give the beds a slight dressing of rich soil; and, the ensuing season, the plants will entirely occupy the surface of the ground.

_Use._--Mint is sometimes mixed in salads, and is used for flavoring soups of all descriptions. It is often boiled with green pease; and, with the addition of sugar and vinegar, forms a much-esteemed relish for roasted lamb. It has also much reputed efficacy as a medicinal plant.

CURLED-LEAVED SPEARMINT.

A variety with curled foliage. It is a good sort for garnishing; but, for general use, is inferior to the Common or Plain-leaved species before described. Propagated by dividing the roots.

* * * * *

TANSY.

Tanacetum vulgare.

Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe, and abundant by roadsides and in waste places. Its stem is from two to three feet high; the leaves are finely cut and divided, twice-toothed on the margin, and of a rich, deep-green color; flowers in corymbs, deep-yellow, and produced in great abundance; the seeds are small, of a brownish color, and retain their vitality three years.

_Soil and Cultivation._--Tansy may be grown in almost any soil or situation, and is propagated from seeds or by dividing the roots; the latter method being generally practised. In doing this, it is only necessary to take a few established plants, divide them into small pieces or collections of roots, and set them six inches apart, in rows a foot asunder, or in hills two feet apart in each direction. They will soon become established; and, if not disturbed, will completely occupy the ground. In most places, when once introduced, it is liable to become troublesome, as the roots not only spread rapidly, but are very tenacious of life, and eradicated with difficulty.

When cultivated for its leaves, the flowering-shoots should be cut off as they make their appearance. It is but little used, and a plant or two will afford an abundant supply.

_Use._--The leaves have a strong, peculiar, aromatic odor, and a bitter taste. They were formerly employed to give color and flavor to various dishes, but are now rarely used in culinary preparations. The plant possesses the tonic and stomachic properties common to bitter herbs.

There are three cultivated varieties, as follow:--

CURLED-LEAVED TANSY.

Double Tansy. Tanacetum vulgare, var. crispum.

This differs from the Common Tansy in the frilled or curled character of the leaves, which have some resemblance to the leaves of the finer kinds of Curled Cress or Parsley. They are of a rich green color, and are sometimes employed for garnishing. In the habit of the plant, color of the flowers, odor and flavor of the leaves, the variety differs little, if at all, from the Common Tansy. It is more beautiful than the last-named; and, in all respects, much more worthy of cultivation.

Propagated only by dividing the roots.

LARGE-LEAVED TANSY.

Leaves larger than those of any other variety, but much less fragrant. It is of little value, and rarely cultivated.

VARIEGATED-LEAVED.

A variety with variegated foliage. Aside from the peculiar color of the leaves, the plant differs in no respect from the Common Tansy: it grows to the same height, the flowers are of the same color, and the leaves have the same taste and odor.

It must be propagated by dividing the roots; the variegated character of the foliage not being reproduced from seeds.

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THYME.

Thymus.

Two species of Thyme are cultivated for culinary purposes,--the Common Garden Thyme (_T. vulgaris_) and the Lemon or Evergreen Thyme (_T. citriodorus_).

They are hardy, perennial plants, of a shrubby character, and comparatively low growth. They are propagated from seeds and by dividing the roots; but the finest plants are produced from seeds.

Of the Common Garden Thyme, there are three varieties:--

BROAD-LEAVED.

The Broad-Leaved Thyme is more cultivated in this country than any other species or variety. The stem is ten or twelve inches high, shrubby, of a brownish-red color, and much branched; the leaves are small, narrow, green above, and whitish beneath; flowers purple, in terminal spikes; the seeds are black, and exceedingly small,--two hundred and thirty thousand being contained in an ounce; they retain their vitality two years.

_Propagation and Cultivation._--When propagated by seeds, they are sown in April or May, thinly, in shallow drills ten or twelve inches apart. When the plants are up, they should be carefully cleared of weeds, and thinned to eight or ten inches apart, that they may have space for development. They may be cut for use as soon as they have made sufficient growth; but, for drying, the stalks are gathered as they come into flower.

If propagated by dividing the roots, the old plants should be taken up in April, and divided into as many parts as the roots and tops will admit. They are then transplanted about ten inches apart, in beds of rich, light earth; and, if the weather be dry, watered till they are well established. They may be cut for use in August and September.

_Use._--The leaves have an agreeable, aromatic odor; and are used for flavoring soups, stuffings, and sauces.

NARROW-LEAVED. _Mill._

The stalks of this variety are shorter than those of the Broad-leaved; the leaves also are longer, narrower, and more sharply pointed; and the flowers are larger.

It is propagated, cultivated, and used as the Broad-leaved.

VARIEGATED-LEAVED.

A sub-variety of the Broad-leaved, with variegated foliage. It is generally cultivated as an ornamental plant; and is propagated only by dividing the roots, as directed for the Broad-leaved.

LEMON THYME. _Loud._

Thymus citriodorus.

A low, evergreen shrub, with a somewhat trailing stem, rarely rising more than six or eight inches high. It is readily distinguished from the Common or Broad-leaved by the soft, pleasant, lemon-like odor of the young shoots and leaves.

It is used for flavoring various dishes, and by some is preferred to the Broad-leaved.

The species is propagated from seeds by dividing the roots, and by layers and cuttings. Seedling plants, however, are said to vary in fragrance; and, when a choice stock can be obtained, it is better to propagate by dividing the plants.