8 Jan., 1908.] Garden Herbs. 25 



for this purpose anywhere in France or Switzer'and. On one vineyard 

 where raffia was employed I was informed that this was only because the 



stock of last year's rye straw had been destroyed by fire. I think this 



material could with advantage be used for tying up vines in Victoria. In 



Switzerland this straw is imported from parts of France where rye is 

 cultivated. This year its market value was ^5 12s. a tor^ 



GARDEN HERBS. 



/. Cronin, Inspector, Yegctation Diseases Acts. 



Plants embraced in the general terms of ''pot herbs" and "sweet" 

 herbs, are those whose foliage contains some aromatic principle useful in 

 and incidental to cookery, the most important being perennial and her- 

 baceous plants of easy cultivation. A few annual kinds are grown occa- 

 sionally, but the herbs generally cultivated for home and market are sage, 

 thyme, mint, savory, marjoram, and hyssop. The first-named is the most 

 popular and generallv grown. Large quantities of herbs are produced 

 by market gardeners, several of whom devote most of their time and area 

 to the cultivation of the plants. At all seasons of the year there is a 

 demand for the produce. In spring and summer the herbs are sold in a 

 fresh condition, while at other f)eriods dry herbs only are available. 



In market gardens herbs are usually grown in a portion specially re- 

 served for their culture, a plan to be generallv recommended even in very 

 small gardens, as the plants occupy a given position for several years as 

 a rule, and should be considered as outside of the rotation and ordinary 

 culture of vegetable crops. A limited area well prepared and tended 

 will produce a quantity of foliage of good qualitv sufficient for an ordinary 

 household, while with a much greater quantitv of plants scattered about 

 the garden, more or less neglected, a shortage often occurs. It is generally 

 understood that coarse growth is undesirable, the aromatic qualities peculiar 

 to the various plants being present in a lesser degree in gross growths 

 and leaves than those cut from steadily grown and well matured plants. 

 Sufficient root-room, plant food and moisture should be provided to allow 

 a full development of the plants. 



The best plan to adopt for home gardens is to select a piece of ground 

 of a size according to requirements, and devote it to herb culture. A 

 narrow border alongside a fence or path is generally found suitable, but 

 it must not be beside a hedge, or large trees, or the plants will suffer 

 unless well manured and watered during summer. In many gardens the 

 herb ground is tended as carefullv as anv other portion, and is usually 

 neat and attractive, the plants being set out in rows and neatlv trimmed 

 as required, well cultivated and often margined with parslev or thvme. 

 A few minutes' hoeing occasionally, or a mulch of manure is sufficient to 

 keep most of the plants in steady growth, and a thorough soaking with 

 water during exceptionally dry weather followed bv cultivation when the 

 surface is drying will insure a plenteous supply for the whole vear in 

 either a fresh or dried condition. 



Thyme and Sage. — Thyme and sage are dwarf shrubs and are propa- 

 gated from divisions of the old plants, cuttings, or seeds. As a rule 

 the plants are divided and replanted e\erv third vear, the central portions 

 being discarded and the outer and most vigorous shoots with roots 

 attached being selected for replanting. Cuttings of firm shoots 



