SALADS AND HERBS 139 



TARRAGON (Artemisia dracunculns). Tarragon is an aro- 

 matic herb employed chiefly for making Tarragon vinegar, 

 and succeeds in almost any soil. Plants should be increased or 

 propagated by division or from cuttings, as those raised from 

 seed are not always aromatic. This may be accounted for by 

 the fact that there is a plant sometimes grown which greatly 

 resembles the Tarragon, but it is quite destitute of the real 

 Tarragon flavour. To obtain healthy young shoots of this 

 herb, a fresh bed should be made yearly large enough to meet 

 the demand. It is readily multiplied by division, or by pulling 

 up young pieces when about three inches to four inches high 

 and dibbling them about four inches apart in well-prepared 

 beds. Water the soil well if the weather proves dry. April 

 is the best period of the year for this work. If desired, green 

 leaves can be obtained during the winter by lifting and potting 

 roots in the autumn and placing them in gentle heat. Tarragon 

 is a native of Siberia, and is therefore quite hardy. 



THYME (Thymus vulgaris). No better edging plant than 

 Thyme can be used for the 'kitchen-garden. Its uses, too, as 

 a seasoning material, are excellent, the flavour being one that 

 suits most forms of cookery in which meat takes a place, and 

 is used generally and freely in stuffings and forcemeats. As a 

 dried herb it is very useful. A well-drained soil in a warm 

 position suits Thyme best, although its accommodating qualities 

 are very good in other positions and soils. It may be propagated 

 by seeds, cuttings, or division of roots. Seeds form the best 

 method of the three, and these should be sown in April, either 

 in the permanent location (thinned to four inches or more 

 apart) ; or in seed-beds, and thereafter transplanted. When 

 used as an edging, Thyme should be renewed every three years, 

 although it may not appear necessary Lemon Thyme (Thymus 

 citriodorus) is a very agreeable herb, both in cookery and in the 

 garden, for its delicate " lemon " scent and flavour is most 

 pleasant. 



PART IV. GARNISHING AND DECORATIVE HERBS 



CHERVIL (Scandix cerejolium}. This herb is a native of 

 Southern Europe, and possesses useful, ornamental, and aro- 

 matic properties, resembling Parsley to a large extent, and 

 forming an excellent substitute for the latter. The leaves are 



