680 AROMACEOUS ESCULENTS. 



plantation ought to be renewed every two or three years, otherwise it 

 is very apt to be destroyed in the winter. 



The Clary (S. Sclarea, L.) is a biennial, a native of Italy, sometimes 

 used as a substitute for the sage. 



The Common Mint, or Spear Mint, is the Mentha viridis, L., a 

 labiaceous creeping-stemmed perennial, a native of England, in marshy 

 places ; the young leaves and tops of which are used in spring salads, 

 and form an ingredient in soups ; they are also employed to give 

 flavour to certain dishes, as peas, &c. ; being boiled ibr a time, and 

 then withdrawn. Mint is much in demand about London as an in- 

 gredient in sauce for lamb. It is propagated by division of the roots 

 before they begin to grow in spring, which are buried in shallow 

 drills ; or by the young shoots slipped off when they are three inches 

 or four inches in length, and planted in beds a few inches apart. To 

 produce tender stalks and leaves the plants require to be liberally 

 supplied with water. When mint is to be dried, the stalks should be 

 cut when they are just coming into flower, dried in a shaded place, 

 compressed in packets, and papered, to be laid up in a drawer or 

 herb-case till wanted for use. No plant is easier to force, and this 

 ought always to be done in time for new lamb. 



The Pennyroyal Mint (M. Pulegium, L.) is a low creeping perennial, 

 a native of England, in wet commons, and on the margins of brooks. 

 It is used in cookery like the common mint, and for distilling penny- 

 royal water. It should be planted afresh every spring. During winter 

 the old plants have a great tendency to die off, only a few creeping 

 shoots surviving. These should be carefully planted in a fresh bed, 

 and the old plants destroyed. In some families this herb is in great 

 request for flavouring black puddings, and it is apt to perish in many 

 situations. 



The Pot Marjoram (Origanum Onites, L.) is a labiaceous under- 

 shrub, a native of Sicily, but hardy enough to stand through our 

 winters. The leaves and tender tops, green or dried, are used in 

 soups as a substitute for those of the sweet or knotted marjoram. It is 

 readily propagated by division of the roots, or by seeds. 



The Sweet Marjoram, or Knotted Marjoram, is a biennial, a na- 

 tive of the south of Europe, and long cultivated in British gardens 

 as a seasoning for soups, and for other culinary purposes. This species 

 being somewhat tender, is commonly sown on a slight hotbed towards 

 the end of March, or on a warm border about the middle of April ; in 

 the former case transplanting it into rows one foot apart, and the 

 plants six inches distant in the row ; and in the latter case thinning 

 them out without transplanting. The green tops may be gathered as 

 wanted ; but those to be preserved in packets will have most flavour 

 if gathered when just coming into blossom. 



The Winter Marjoram (O. heracleoticum, L.) is a perennial, a native 

 of the south of Europe, with leaves resembling those of the knotted 

 marjoram, but with the flowers in spikes instead of whorls. It is used 

 like the other marjorams, and propagated by division. 



The Winter Savory (Satureja montana, L.) is a labiaceous under- 



