Herbs. 213 



Fennel (Poeniculum vulgare). Hardy perennial. Very easy 

 to cultivate and will thrive almost anywhere. Sow in April and 

 thin out to 1ft. apart. It should be renewed by fresh sowing 

 every two or three years. The feathery leaves are used for 

 garnishing and for flavouring fish sauces. 



Marjoram, Pot (Origanum Onites). Perennial. May be 

 grown from seed sown in April, but a stock is usually obtained 

 from purchased roots. Plant at lOin. apart each way. The 

 leaves are used for flavouring, both in the green state and 

 when dried. 



Marjoram, Sweet or Knotted (Origanum Major ana). This 

 plant is a perennial in the countries of which it is a native, but 

 in Europe is grown as an annual. Sow in March or April in 

 warmth, or early in May in the open, and thin to lOin. apart. 

 Leaves may be gathered for using green in June. When the 

 flowers appear cut the plants down, tie in bunches and dry. 

 Fresh growth will be made after cutting down, and if necessary 

 the plants can be potted up to supply green leaves through the 

 winter. Used for the same purposes as the preceding. 



Mint. See article under this head. 



Parsley. See article under this head. 



Sage (Salvia officinalis). Perennial. This plant can be 

 easily raised from seed sown in the open in April or May, and 

 when so raised is often satisfactory ; sometimes, however, the 

 leaves of such plants are narrower than a good sample should 

 be, and to obtain a stock it is considered wiser to buy a few 

 good plants in the autumn to propagate from. To do this, 

 take cuttings of young soft growths during spring and early 

 summer, and insert them in sandy soil, in a frame or under a 

 cloche. When rooted, transplant, 15in. apart, to permanent 

 quarters, which should be well drained and rather dry c In the 

 spring, just as growth commences, cut old plants down to Gin. 

 from the ground. The plants will last several years, but where 

 any business is done in this herb it is best renewed each year. 

 When in full leaf cut and dry. Used principally for flavouring 

 with pork, sausages, and similar meats. 



Savory, Summer (Satureia hortensis). Annual. Sow in the 

 middle of April, in a warm and well-drained situation, in drills 

 lOin. apart, and thin out to Sin. apart. The leaves, which are 



