18 
tea sweetened with honey is invaluable for sore throat. The 
Chinese drank it centuries ago. It is used in hair tonics. 
Sage grows very easily from seed sown out of doors as soon as 
Sow thinly, about a foot and a half 
the ground can be worked. 
The plants 
apart, in rows, so the seedlings need not be thinned. 
will not set seed the first year, but can be harvested for leaves as 
Ye 
— 
soon as they become about a foot high, and several cuttings may 
made through the season up to frost. Do not cut back, however, 
until spring, when the plants may be cut to two inches and_ the 
as mulch between the rows. That saves 
resulting cutting used 
Sage plants grow to an old age but the 
weeding and moisture ! 
leaves grow smaller and less pungent if not given fertilizer. 
38. Savory. Summer Savory (Satureia hortensis) has a more 
delicate and sweeter taste than winter savory (S. montana). The 
former, used in seasoning meats, soups, stews, and beans, 1s called 
yw two does give a delicious 
bohnekraut in Germany. A. sprig. « 
It is pleasant in 
flavor to string beans, being boiled with them. 
an omelet. Bees love it. It should be harvested for drying be- 
fore it blooms. Summer savory is an annual. Winter savory 1s 
1 flavor. It can be used in 
perennial, sharper and more biting 1 
It was used as pepper 
seasoning about the same as summer savory. 
is now used, before pepper was brought from the Indies. It 1s 
almost evergreen, but loses its flavor in winter, and should be cut to 
the ground in spring. It makes an attractive low (4-5 inches) 
border plant, and can be clipped for a formal edge, the clippings 
being used both fresh and dried. . 
39. SESAME (Sesamum orientale), native to the tropics, is t1m- 
ported in large quantities here for the use of the seeds in cakes, 
The Chinese make 
cookies, candies, and, in the South, for broth. 
It 
seedcakes of them, and the oil is used in cooking, as olive oil. 
also is used in making soap. 
It can be grown from seed if sown in spring in a sunny spot, 
but is too tender for adequate growth (to fruiting) in this climate. 
40. SorreL (Rumer Acetosa or KR. scutatus). The variety of 
garden sorrel, Oscille large de Bellevilé, is the best to grow. It 
makes a thick clump of pale green, large, crinkled leaves that are 
most succulent and tender for salads and soups, particularly Potage 
Germiny. Sorrel may be well grown from seed and the thick 
