Sweet Herbs 431 



the name sweet herb should be more particularly re- 

 stricted, are those that have aromatic foliage. Of such 

 are sage, hyssop, thyme, mints, tansy, horehound. 

 Most of these plants are members of the mint family, 

 or Labiatae, although some of them, as tansy and worm- 

 wood, are members of the sunflower family. Those 

 species of which the seeds are used are mostly members 

 of the parsley family, or Umbelliferae. Of such are cara- 

 way, coriander and dill. The larger number of these 

 seed -bearing plants are annual. The plants that are 

 grown for herbage are usually cut when the plant is in 

 full growth and before it has become woody. The stems 

 are cut off near the ground and are then tied together in 

 bundles and hung in a dry, cool place, as an attic. The 

 dried herbage is then in condition for use during the 

 winter. Continual cuttings of the young herbage may 

 also be made during the season for current uses. It is 

 evident that if the plants are cut severely and continu- 

 ously they will be weakened, and that it may be neces- 

 sary to raise a fresh stock to take their places. The 

 species that are grown for seeds are allowed to ripen 

 before the product is gathered. The plants are usually 

 cut or pulled just before the seeds are ready to fall. 

 The plants are then dried under cover and the seeds are 

 threshed out. Seeds of the seed-bearing herbs and 

 dried herbage of the true sweet herbs are usually to be 

 had at drug stores, but there is much satisfaction in 

 growing one's own. Sometimes there is a fair market 

 for home-grown herbs. 



The following lists contain the leading species of 

 sweet and culinary herbs cultivated in this country, 



