CHAPTER XXII 



USEFUL HERBS 



THE plants mentioned in this chapter are much appre- 

 ciated by the housewife for seasoning purposes. As only 

 small quantities are required and as the six species men- 

 tioned below are grown fairly easily, the allotment 

 holder or gardener should make a point of raising a few 

 roots in each case. Mint and marjoram do best in small 

 plots, say two feet square, but parsley, chevril, thyme 

 and sage make attractive edgings for the ordinary flower 

 beds. It may be well to remind the grower in gardens 

 that the plants should be reared close to the kitchen 

 department so that the housewife may be able to collect 

 the supplies she needs without loss of time and, when 

 raining, without exposing herself unduly to the inclement 

 weather. 



Mint. There are many varieties of this herb, but 

 spearmint is the kind used for table purposes. It is 

 cultivated in any ordinary garden soil, though it thrives 

 best where the bed is of a rich and moist character, 

 enjoying a fair amount of sunshine. Propagation is by 

 means of roots. In early spring take a clump, carefully 

 divide it, and plant the divisions about ten inches apart 

 and two or three inches down. A week or two after this 

 has been done a top dressing of well-rotted animal manure 



