212 The Profitable Culture of Vegetables. 



HERBS. 



THOSE gardeners who do a direct trade will often be asked 

 to supply small quantities of various herbs for flavouring 

 and other purposes, and it is therefore advisable to have a 

 bed containing a small collection. A selection can be made 

 from the following : 



Basil, Sweet (Ocymum Basilicum). Tender annual, dwarf- 

 growing. Sow in heat in April and transplant to the open, in 

 light rich soil, Sin. apart, at the beginning of June. Water 

 until well established. As soon as the plants come into bloom 

 cut them down to within a few inches of the ground, tie up in 

 small bunches and dry in the shade. After cutting stir the soil 

 and fresh growth will be made. If potted up in September and 

 put in a greenhouse a supply of green leaves may be had far 

 into the winter. The leaves are aromatic and are used for 

 seasoning. 



Borage (Borago officinalis). Hardy annual. This plant 

 requires no trouble in culture ; it will grow in any odd corner 

 and when once established self-sown plants come almost as 

 freely as weeds. It is a strong grower and should be thinned 

 to about 15in. apart. Used in summer drinks and in claret cup, 

 and is a favourite flower with bee-keepers. 



Chervil (Anthriscus Cerefolium). Annual, dwarf. May be 

 sown frequently for a regular supply, at any time when the 

 ground is fit, and is grown in rows like parsley. In hot 

 weather it should be sown in a shady position, and needs fre- 

 quent watering. The leaves may be cut from six weeks to two 

 month after sowing, according to the season. It is aromatic, 

 and is used for salads, garnishing, and seasoning. The "curled" 

 variety should be used. 



Chives (Allium Schcenoprasum) . Perennial, dwarf. Often 

 grown as an edging plant and does well in that position. It 

 grows in thick tufts or clumps, and is propagated by lifting and 

 dividing these, which should be done every three or four years. 

 To maintain a supply of young and tender leaves the clumps 

 should be cut down regularly with a knife. Used as a mild 

 substitute for onions in salads and soups. 



