HOME VEGETABLE GARDENING 



MOST POPULAR POT HERBS 



WHILE these can hardly be classed as vegetables, 

 yet a few plants of each of the most popular cu- 

 linary herbs deserve a place in every well-managed kitchen 

 garden. While at present their usefulness is appreciated 

 only in the making of soups, stews, or for flavoring dress- 

 ing, the future will see them attain greater prominence, 

 especially in connection with canning and preserving. 



Sage, as illustrated above, is, perhaps, the most generally 

 grown of all herbs. The leaves are used to flavor dressing. 



Mint, Thyme, and Sweet Marjoram are useful in the 

 making of sauces, to be served with fish, fowl, or meats. 



Borage and Dill are largely used in preserving of cucum- 

 bers. Caroway is grown for the seeds with which bread 

 and pastry are flavored. 



Since seeds of nearly all of above are of rather slow 

 germination and the seedlings are very delicate, it is 

 best to start them in the house, in a seed flat, as described 

 and illustrated on page 22. 



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