ARTICHOKE SWEET HERBS 385 



part is the great unopened flower-head. It is perennial, 

 and may be propagated by suckers, but it is also grown 

 from seed. Sow the seed in beds and the second spring 

 transplant the seedlings to permanent quarters, letting 

 them stand in hills three to four feet apart each way, 

 with three or four plants in a hill. 



The Jerusalem artichoke is a subterranean tuber, and 

 is most grown for pig forage. 



9. Siveet Herbs 



Every family garden should have a border permanently 

 set aside for sweet herbs. A strip of land four feet wide 

 and fifty feet long will ordinarily be ample, allowing the 

 growing of squares or clumps of all the leading kinds 

 of sweet, aromatic and condimental plants. One end or 

 section of the border should be reserved for the peren- 

 nial species, and the remainder for the annuals (those 

 that must be re -sown each year). 



The perennial sweet herbs may be propagated by 

 division, although they are usually grown from seeds. 

 The second year and sometimes even the first year the 

 plants are strong enough for cutting. Even with the 

 perennial kinds, it is advisable to renew or re -sow the 

 plants every few years, to prevent the beds from run- 

 ning out. The common perennial sweet herbs are: Sage, 

 lavender, peppermint, spearmint, hyssop, thyme, marjoram, 

 balm, catnip, rosemary, horehound, fennel, lovage, winter 

 savory, tansy, wormwood, costmary. 



The commoner annual species (or those which are 

 treated as annuals) are: Anise, sweet basil, summer 

 savory, coriander, pennyroyal, caraway (biennial), clary 

 (biennial), dill (biennial), sweet marjoram (biennial). 



