AROMATIC HERBS. 39 



Some of these herbs are annuals, dying after the first 

 year ; others are biennial, dying after perfecting their seed 

 in the second year ; others are perennial, bearing from the 

 same root for many years, and may be propagated by separ- 

 ating the root, or by suckers and cuttings. 



Some hardy perennials, such as Balm (Melissa officinalis), 

 some of the Mint family (also perennials), such as Spear- 

 mint (Mentha viridis), Peppermint (Mentha piperita), Pen- 

 nyroyal Mint (M. pulegium), do not require a very rich 

 soil, but should have a well-drained or dry sub-soil. The 

 beds should be renewed after the fourth year. The mint 

 is a creeping herb that cannot be hoed ; and after the stalks 

 are cut, dig the sides of the beds, throw the earth up, and 

 spread it gently and smoothly on the bed, with a top-dressing 

 of very rotten dung. 



I shall give a catalogue of such herbs as are commonly 

 cultivated and used for seasoning meats and soups, and of 

 those which are called in requisition when colds and slight 

 disorders disturb the household. 



AROMATIC OR CULINARY HERBS. 



Anise, Pimpinella anisum. 



Basil, Sweet, Ocymum basilicum. 



Burnet, Garden, Poterium Sanguisorba. 



Caraway, Carum carui. 



Marigold, Pot, Calendula officinalis. 



Marjoram, Sweet, Origanum- Marj or ana. 



Mint, Pennyroyal, Mentha pidegium. 



Sage, Common, Salvia officinalis. 



Savory, Summer, Satureja hortensis. 



Savory, Winter, Satureja montana. 



Spearmint, Meniha viridis. 



Thyme, Common, Tliymus vulgaris. 



Thyme, Lemon, Thymus Serpyllum. 



