Herbs 



Fennel (Fceniculum officinale). K hardy perennial which has 

 been naturalised in some parts of this country. It is grown in gardens 

 to furnish a supply of its elegant feathery foliage for garnishing and 

 for use in fish sauces. Occasionally the stems are blanched and 

 eaten in the same way as Celery, and in the natural state they are 

 boiled as a vegetable. The seeds are also employed for flavouring. 

 Sow in drills in April and May, and thin the plants to fifteen inches 

 apart. 



Horehound (Marrubium vulgare).K well-known medicinal 

 herb, from which an extract is obtained for subduing irritating coughs. 

 Sow in April or May, and thin the plants until they stand fifteen 

 inches asunder. 



Hyssop (Hyssopus officinalis]. Apart from the use of its tops 

 and flowers for making an expectorant infusion, Hyssop is occasionally 

 employed as an edging. A dry soil and warm situation suit it. Sow 

 in April, and thin the plants to a foot apart in the rows. 



Lavender (Lcevandvla vera). Universally known and valued 

 for its perfume. Although the plant is generally propagated from 

 cuttings, it can easily be grown from seed sown in April or May. 

 The plants attain a height of one or two feet, and the stems should 

 not be cut until the flowers are expanded. 



Mallow, Curled (Malva crispd). An annual, probably derived 

 from China, which has long been naturalised in several Euro- 

 pean countries. The plant is cultivated almost exclusively for its 

 emollient properties. The growth is rather coarse. Sow in April or 

 May. 



Marigold, Pot (Calendula officinalis). Employed both in 

 flower and vegetable gardens : in the former as a bedding annual, and 

 in the latter that the flowers may be dried and stored for colouring 

 and flavouring soups ; also for distilling. In April or May sow the 

 seed in drills one foot apart, and thin the plants to the same distance 

 in the rows. 



Marjoram, Pot (Origanum Onites}. One of the most familiar 

 Herbs in British gardens. The aromatic leaves are used both green 

 and when dried for flavouring. Strictly the plant is a perennial, but 

 it is readily grown as an annual. Sow in February or March in gentle 

 heat, and in the open ground a month later. The plants should be 

 allowed a space of ten inches or a foot each way. 



Marjoram, Sweet Knotted (Origanum Kfaj0rana).This 

 plant is used for culinary purposes in the same way as the Pot Mar- 

 joram, and it is also regarded as a tonic and stomachic. The most 



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