214 The Profitable Culture of Vegetables. 



aromatic, are used for flavouring, either in a green state or 

 when dried. For the latter purpose cut the plant down when 

 in flower. When wanted fresh in winter sow at the beginning 

 of September and pot up for the greenhouse. 



Savory, Winter (Satureia montana). Perennial. A hardy 

 dwarf shrub, which can be propagated either from seed sown 

 in spring, from cuttings, or from division of the roots. The 

 plants should stand from 14in. to 16in. apart, and should be 

 cut down in spring to within 4in. of the ground so as to induce 

 a crop of fresh young shoots. The soil and situation required 

 are the same as for summer savory, and the leaves are also 

 used for similar purposes. 



Tarragon (Artemisia Dracunculus). Perennial, but although 

 established plants will stand for several years without any par- 

 ticular attention, it is much more satisfactory when propagated 

 annually, either by division in March or April or by cuttings 

 inserted in sandy soil under cloches early in summer. The 

 plants need about 1ft. space in each direction. The leaves are 

 generally used green, for steeping in vinegar, or for flavouring 

 and similar purposes. When wanted in winter it can be lifted 

 and forced in a gentle heat, either in a greenhouse or on a 

 hot-bed. 



Thyme, Common (Thymus vulgaris). Perennial. This plant 

 can be easily raised from seed sown in April, or it can be pro- 

 pagated by division of the roots in March or April. It is often 

 used for edging beds, and does well in that position if the soil 

 is fairly dry and well drained, but should be taken up and 

 re-planted in fresh soil every three or four years. About 4in. 

 space should be allowed between the plants. It is a general 

 favourite for its fragrance and flavour, and no vegetable 

 garden can be considered complete without it. It is used in 

 various ways for seasonings, both fresh and when dried ; for 

 the latter purpose, cut and bunch when in flower. 



Thyme, Lemon (Thymus Serpyllum vulgaris). All that has 

 been said in the preceding paragraph regarding common thyme 

 applies equally to this, its near relative. The chief practical 

 difference between them is that Lemon Thyme has the more 

 delicate aroma of the two, and for that reason is preferred by 

 some people. 



