CULINARY HERBS 133 



Description. — The numerous woody, slender, spread- 

 ing stems, often more than 15 inches tall, bear very 

 acute, narrow, linear leaves and pale lilac, pink, or 

 white flowers in axillary clusters. The brown, 

 rather triangular seeds, which retain their vitality 

 about three years, are smaller than those of summer 

 savory. Over 70,000 are in an ounce, and it takes 

 15 ounces to fill a quart. 



Cultivation.— Winter savory is readily propagated 

 by means of cuttings, layers and division as well as 

 seeds. No directions different from those relating 

 to summer savory are necessary, except that seed of 

 winter savory should be sown where the plants are 

 to remain, because the seedlings do not stand trans- 

 planting very well. Seed is often sown in late sum- 

 mer where the climate is not severe or where winter 

 protection is to be given. The plant is fairly hardy 

 on dry soils. When once established it will live for 

 several years. 



To increase the yield the stems may be cut to 

 within 4 or 5 inches of the ground when about ready 

 to flower. New shoots will appear and may be cut 

 in turn. For drying, the first cutting may be secured 

 during July, the second in late August or September. 

 In all respects winter savory is used like summer 

 savory, but is considered inferior in flavor. 



Southernwood (Artemisia Ahrotanum, Linn.), a 

 woody-stemmed perennial belonging to the Compos- 

 itse and a native of southern Europe. It grows from 

 2 to 4 feet tall, bears hairlike, highly aromatic leaves 

 and heads of small yellow flowers. The plant is 

 often found in old-fashioned gardens as an orna- 



