10 Oct., 1918.] Herb Growing. 619 



with the herbs. Thus adulteration is the result, the herbs tainted 

 with the flavours of the weed, and the sample, of course, decidedly 

 inferior. It is too late to separate the weeds from the herbs after the 

 crop has been cut ; so that cultivation will be a stringent occupation in 

 the herb garden. 



With most herbs cutting should be done when the plants are in full 

 flower. It would seem that at that time the principle or flavour for 

 which the herbs are grown is at its highest stage of development or 

 content. 



The whole plant should be cut, a sickle or reaping hook being the 

 most convenient implement to use. If the plants be cut almost down to 

 the ground, they will readily make recovery, and be full of herbage next 

 season. To attain this recovery, cultivation should immediately and 

 regularly follow the cutting, so as to induce a good growth. 



After cutting, the subsequent management of the crop requires both 

 care and experience. First the herbs must be dried. The ideas of kiln 

 drying and of sun drying must be abandoned, as excessive heat and 

 sunshine will evaporate the oil or flavour content of the plant. 



The crop should be dried in open, well-ventilated sheds, where, spread 

 out on clean floors or on clean tarpaulins to a depth of "not greater than 

 a foot, it may be turned over daily with a hay fork, so that it may dry 

 quickly and not ferment or go mouldy. 



"When thoroughly dry, it is flailed or threshed, so that the leaves are 

 separated from the stems. Thoroughness is here necessary, for all the 

 foliage should be removed. 



Then the crop should be sifted, and perhaps sifted again, till the fine 

 " herb " portions of the plant are separated from the stems and twigs. 

 The finely-sifted herbage is then packed in bags or packages for the 

 market. After sifting the stems should be burnt. 



In imported samples it is often found that the stem portion of the 

 crops have been crushed and finely broken up and included with the dried 

 leaves. This is a great mistake, for in the stems and twigs there is no 

 oil content ; so that to add those to the marketable article will certainly 

 much reduce its value. 



If the grower is determined to produce only first class dried herbs, 

 his venture will be more profitable than if he raises an inferior grade 

 article. Further, his crop will have a readier sale if put up in clean- 

 looking and attractive packages. 



Lastly, I would urge upon intending growers that the necessity of 

 creating a market first is a matter of urgency. Inquiries at wholesale 

 places of business, either from butchers, or butchers' suppliers, will soon 

 show the demand and the prices offered; thus growers will be able to 

 estimate probable returns from the beginning. 



There is another aspect of herb growing which may be considered — 

 that of growing and selling the herbs green and fresh, in bunches. It 

 would seem that there is only a limited sale of these, and the prospect 

 of a good income from this form of herb growing is not a good one. 

 Certainly, almost every seed and plant store has a constant sale for 

 bunched herbs; but the demand is very small, as compared with the 

 requirements of the wholesale and retail butchers, and it is to these that 

 the grower must look for purchasers. 



