156 THE KITCHEN-GARDEN. [CHAP. VL 



whole summer. The beds must, however, be 

 cleared out and replanted twice a year; and, 

 when this is done, all the plants are taken up, 

 divided, and planted again in the gravelly bed 

 of the stream, a stone being laid on each to 

 keep it in its place. 



Potherbs. — Of these Parsley is a hardy bien- 

 nial, a native of Sardinia, introduced before 

 1548. It is generally sown in a drill in Febru- 

 ary or March, and this will supply leaves all 

 the summer. The plants do not seed till they 

 are two years old. The curled variety is pre- 

 ferred for garnishing. Tarragon is a strong- 

 smelling perennial from Siberia, introduced 

 before 1548. It is principally used for making 

 tarragon vinegar. Fennel is a perennial, which, 

 when once introduced, spreads everywhere, and 

 can scarcely be eradicated. The common fennel 

 is only used for garnishing, and for making 

 sauce for mackerel ; but there is another kind, 

 called Finochio, which is a dwarf variety, the 

 stalk of which swells to a considerable thick- 

 ness. This thickened part is blanched by 

 earthing up, and it is then eaten in Italy and 

 some other parts of the Continent, either as 

 salad with oil and vinegar, or stewed. Chervil 

 is an annual used for garnishing, and some- 

 times in salads ; and the common Marigold is 

 an annual, a native of the South of Europe, 

 introduced before 1573, but now seldom grown 

 except in cottage gardens. 



Sweet Herbs. — These plants, though called 

 in gardening books sweet herbs, are mostly 

 aromatic shrubs : such as thyme, sage, &c. 



Thyme. — There are two kinds of this deli- 



