136 VEGECULTURE 



ripen seeds in their turn in July, so that a short growing season, 

 with little or no attention, characterizes this useful subject. 



DILL (Anethum graveolens). This herb affords very little 

 use to the average gardener, its qualities being medicinal rather 

 than culinary. Its appearance has a resemblance to Fennel, 

 and the taste of its leaves favours both Fennel and Mint, and 

 is not very attractive. The seeds are chiefly used, sometimes 

 in pickles. A warm, well-drained soil and ordinary culture are 

 its requirements. It is an annual, and therefore propagated by 

 seeds sown in April. 



HYSSOP (Hyssopus officinalis). This plant is not in very 

 great demand, although in the kitchen-garden its value is 

 decidedly ornamental, as it forms a close undershrub, suitable 

 for an edging, bearing pretty flowers of blue, pink, or white 

 colour. Hyssop is very suited to chalky soils and warm 

 positions. Seeds may be sown in April ; but the usual method 

 of propagation is by division. The whole plant is intensely 

 pungent and bitter, and the tenderer parts, such as the tips of 

 the branches, can be made into a hot, but bitter, condiment. 



LAVENDER and ROSEMARY may be mentioned here in a 

 recommendation for use as fragrant and decorative shrubs 

 wherever their presence can be accommodated ; and they take 

 a place in this book in support of my plea for a recrudescence 

 of our old-fashioned scented plants. Rosemary leaves are 

 often used for seasoning. Both shrubs delight in a calcareous 

 soil, and require nothing in the way of cultivation that is worth 

 the mention. 



MARIGOLD (Calendula officinalis). Marigold is common 

 enough to almost justify its description as a weed. The Pot 

 Marigold, however, is cultivated on account of its use in 

 many culinary preparations, and for colouring butter, etc. It 

 is an annual, grown from seeds sown in March, and its cultural 

 requirements are practically nil. 



MARJORAM (Origanum). There are two sections of this 

 splendid herb, both being of the greatest utility in cookery. 

 The perennial kind is of most easy culture and will grow any- 

 where. It is best grown, however, in clumps amongst similar 

 subjects, allowing each plant plenty of room. The flowers and 



