XXIV 

 PARSLEY 



WE gardeners may not find time or room, at 

 first, for a regular herb-bed. There will always 

 be hop-vines over a fence, somewhere; catnip in 

 the corner, peppermint in the moist grass near 

 the spring ditch ; and spearmint there too for mint 

 sauce. Caraway will look after itself, for it seems 

 suited to an abandoned place. Sage, once started, 

 will care for itself fairly well. Some of these 

 old-time herbs may be depended on to find their 

 own place and make healthy growth, ready for 

 picking. Nearly all do better with care, however. 



The time for an old-fashioned herb-bed is sure to 

 come. Then, in addition to some of the wild or 

 vagrant growing herbs, there will be lavender for 

 its sweet smelling old-time evoking perfume; 

 tarragon for the vinegar that makes the best 

 flavored salad dressing ; summer savory and fennel 

 and rosemary. Meanwhile we shall need to make 

 room for parsley, the herb that is used most for 

 seasoning soups and sauces and meats; in salad; 

 and as garnish for all sorts of fine cookery. No 

 garden can fully supply the kitchen without this 

 piquant relish. Once started, this sturdy herb will 



171 



