The Cultivation of Buchu. 



225 



transplantation, and the final result seems inferior to that obtained by 

 sowing in situ. 



Propagation by cuttings is being tried this season. 



After germination the cultivator and scuffler must be kept going 

 to keep down weeds as well as to secure a surface mulch to conserve 

 soil moisture. 



At a year old the young plants can be cut back to three inches 

 from the ground to induce a bushy habit. 



At two years cut back again from one to two inches above last 

 year's cut, and so on annually, the resultant bush slowly increasing 

 in surface area, and yielding a maximum of leafy twigs. 



Fig. 2. — Twigs of the three coiumercial Buchus. Left to 

 right, Baroioiui xrrrafiJiiJid, Ji. crrniildtd. Ji. letidlnx. 



The best all-round time for harvesting is March or April, as soon 

 as a rain has washed the foliage clean. Grasp a fair handful of 

 shoots just above the point where they are to be cut, and a good pair 

 of secateurs will quickly do the remainder. The shoots can be laid 

 on a sack flat on the ground, or in a truck. 



Harvesting should not be performed by the method of tearing or 

 bieaking off the branches, as is usually the case in the collection of 

 wild buchu : this causes injury or death of the plant. 



Drying should be done as quickly as possible, and to keep a good 

 colour it is essential it should be done in shade. A corrugated iron 



8 



