CHAP. VI.] SWEET HERBS. 157 



cate little shrub cultivated in gardens; the com- 

 mon and the lemon thyme : both are natives of 

 the South of Europe, and were introduced 

 before 1548. Young plants are generally raised 

 by division of the root, or from offsets slipped 

 off the branching roots in spring or autumn : 

 they grow best in poor dry soil, or in lime 

 rubbish. 



Sage is a much taller-growing shrub than 

 thyme. It is a native of the South of Europe, 

 and was introduced before 1597. It is pro- 

 pagated by slips, or by cuttings of the youno- 

 shoots taken off in May or June; but as the 

 plant is very long-lived, it seldom wants re- 

 newing. It requires the same kind of soil as 

 thyme. 



Mint. — There are three kinds grown nl 

 gardens : the common, or spear mint, which 

 is the kind boiled with peas, and used for mint- 

 sauce, &c; the peppermint, comparatively little 

 cultivated, and only used for distilling ; and the 

 penny-royal. They are all British perennials, 

 and are propagated by dividing the roof, making 

 cuttings, or taking off offsets. All require 

 rather a moist and strong soil. 



Marjoram. — There are four kinds in cultiva- 

 tion : the pot marjoram, which is a low shrub, 

 a native of Sicily, introduced in 1759, and pro- 

 pagated by slips ; the sweet, or knotted mar- 

 joram, a hardy biennial, a native of Portugal, 

 introduced in 1573, and sown every year from 

 seed generally ripened in France ; the winter 

 marjoram, a hardy perennial, a native of Greece, 

 introduced before 1640, and propagated by 

 cuttings or slips; and the common marjoram, 



