140 KITCHEN-GARDENING. 



*Fennel, Sweet, AnetJium duke. 



Marigold, Pot, Calendula officinalis. 



*Marjoram, Sweet, Origanum marjorana. 



*Mint, Spear, Mentha viridis. 



*Mint, Pepper. Mentha piperita. 



*Mint, Pennyroyal, Mentha pulegium. 



*Sage, Common, Salvia officinalis. 



*Sag-e, Red, Salvia clandestinoides. 



Savory, Summer, Satureja horiensis. 



*Savory, Winter, Satureja montana. 



^Tarragon, Artemisia dracunculus. 



*Thyine, Common, Thymus vulgaris. 



*Thyme, Lemon, Thymus serpyllum. 



Aromatic Herbs are sucli as impart a strong spicy odor and 

 savory taste ; many of tliem are used as small potherbs, and 

 for sauces, stuffings, and otlier uses in cooking. As only a 

 small quantity of these are necessary in private gardens, a by- 

 corner may be allotted for them, and such medicinal herbs as 

 may be wanted in a family. 



It may be necessary to explain, as we go along, that there 

 are three principal descriptive names given to plants — namely, 

 Annuals, Biennials, and Perennials. The Annuals being but 

 of one season's duration, are raised every year from seed. The 

 Biennials are raised from seed one year, continue till the 

 second, then perfect their seed, and soon after die ; some of 

 these should also be raised every year from seed. The Peren- 

 nials may be raised from seed ; but when once raised, they will 

 continue on the same roots many years. Those marked * are 

 Perennials, and may be propagated by suckers, offsets, cuttings, 

 or partmg the roots. The seed of any of the different kinds 

 may be sown early in spring, in drills about half an inch deep, 

 and twelve inches apart, each kind by itself. The plants 

 may afterwards be transplanted into separate beds ; or, if a drill 

 for each kind be drawn two feet apart, the seed may be sown 

 in them, and the plants afterwards thinned out to proper dis- 

 tances, according to the natural growth of the different kinds. 



Some of the kinds alluded to in the List will spread very 



