CULINARY HERBS 4I 



ground is moist, as it is immediately after being dug 

 or plowed. But this cannot always be arranged, 

 neither can one always count upon a shower to 

 moisten the soil just after the plants have been set. 

 If advantage can be taken of an approaching rain- 

 fall, it should be done, because this is the ideal time 

 for transplanting. It is much better than immedi- 

 ately after, which is perhaps next best. Transplant- 

 ing in cloudy weather and toward evening is better 

 than in sunny weather and in the morning. 



Since the weather is prone to be coy, if not fickle, 

 the manual part of transplanting should always be 

 properly done. The plants should always be taken 

 up with as little loss of roots as possible, be kept ex- 

 posed to the air as short a time as possible, and when 

 set in the ground have the soil packed firmly about 

 their roots, so firmly that the operator may think 

 it is almost too firm. After setting, the surface soil 

 should be made loose, so as to act as a mulch and 

 prevent the loss of moisture from the packed lower 

 layer. If the ground be dry a hole may be made 

 beside the plant and filled with water — LOTS OF 

 WATER — and when it has soaked away and the soil 

 seems to be drying, the surface should be made 

 smooth and loose as already mentioned. If possible 

 such times should be avoided, because of the extra 

 work entailed and the probable increased loss due to 

 the unfavorable conditions. 



IMPLEMENTS 



When herbs are grown upon a commercial scale 

 the implements needed will be the same as for gen- 



