THE DAWN OF SPRING 



plants have their culinary uses, principally in condi- March 

 ments, British gardeners use them more as ornamental 16-31 

 plants. They all bear attractive fruits, and may be 

 mixed with flowering plants in greenhouses. The seed 

 can be sown in a greenhouse now. 



Endive. — Plants sown in the previous summer, with 

 Lettuces, to yield spring salads, may now be encouraged 

 to grow by hoeing. Fresh seed may be sown if an 

 early summer supply is wanted, but it should be sown 

 in a greenhouse or frame, and the seedlings planted out 

 later on. 



Gourds and Pumpkins. — Gourds and Pumpkins are 

 sometimes grown in gardens with an eye to both 

 ornament and use — the former predominating. The 

 plants are often trained on rustic fencing, or arches 

 or pergolas, and when well furnished with large leaves, 

 and carrying a number of large, handsome, and perhaps 

 highly-coloured fruits, they have an effective and un- 

 common appearance. The fruits may be cooked and 

 eaten in the same way as Vegetable Marrows, if desired. 

 Herbs. — All of what are known as " Sweet and Pot 

 Herbs" may be sown in spring. A few of the most 

 popular kinds are : Angelica, which is cooked, and the 

 seeds used for flowering ; Balm, for use as a decoction 

 in fevers ; Sweet and Bush Basil, used for flavouring ; 

 Borage, employed for flavouring beverages ; Curled 

 Chervil, mainly used for salads ; Fennel, used in sauces ; 

 Lavender, mainly for making Lavender water ; Pot and 

 Sweet Marjoram, both used for flavouring; Parsley, for 

 garnishing ; Rampion, employed as a winter salad ; Sage, 

 used for flavouring; Summer and Winter Savory, both 

 used for flavouring ; Sorrel, used for salads and flavour- 

 ing ; Thyme, used for flavouring. It is best to get roots 

 of Mint, Lemon Thyme, and Tarragon. 

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