BOOK I. , SAVORY, BASIL. 671 



and is covered with spreading hairs ; the leaves are small and acute, almost sessile, and 

 tomentose on both sides. Though hardy enough to withstand our winters, it seldom ri- 

 pens its seeds in this country. It is in flower from July to November, and is propagated 

 from seed, but chiefly from rooted slips. 



4164. Sweet marjoram is the 0. Marjorana, L. (Moris, s. 11. t. 3. f. 1.) ; a hardy 

 biennial, a native of Portugal, and introduced in 1 573. It resembles the 0. Onites, but 

 the leaves have distinct petioles, and the flowers, which appear in June and July, are 

 collected in small close heads ; and hence is often called knotted marjoram. As the 

 seed seldom ripens in this country, it is generally procured from France. When in 

 blossom, the herb is cut over, and dried for winter use, so that a sowing requires to be 

 made every year. 



4165. The winter sweet marjoram is the 0. Heracleoticum, L. (Lob. Ic. 492.); a 

 hardy perennial, a native of Greece, and introduced in 1640. The leaves of this species 

 resemble those of 0. Marjorana ; but the flowers come in spikes. It flowers from June 

 to November ; requires a sheltered dry soil, and seldom ripening its seeds in this country, 

 is propagated by cuttings and slips. 



4166. The common marjoram is the 0. vulgare, L. (Eng. Bot. 1143.); a hardy 

 perennial, a native of Britain, and found under thickets and copses on chalky soils. It 

 bears a considerable resemblance to the last-named species. The flowers arise in subrotund 

 panicles, in smooth clustered spikes, of a reddish color, in July and August. This 

 species is only used in cookery in default of one of the others. 



4167. Use. All the species, but especially the three first, are aromatics, of sweet 

 flavor, much used as relishing herbs in soups, broths, stuffings, &c. The young tender 

 tops and leaves together are used in summer in a green state ; and they are dried for 

 winter. 



4168. Culture. The three first species prefer a light dry soil ; the other, a calcareous soil and shady 

 situation. Though the O. Marjorana, or sweet marjoram, be a biennial in its native country, and here, 

 when it receives the aid of a green-house through the winter, yet, in the open garden, it requires to be 

 treated as an annual, and sown and reaped the same year. For a seed-bed three feet by three feet, a quarter 

 of an ounce of seed is sufficient. Sow in April on a compartment of light earth, either in small drills, or 

 broad-cast ; or sow a portion in a hot-bed, if requisite to have a small crop forwarded. When the plants are 

 one, two, or three incheshigh, thin the seed-beds ; and plant those thinned out in a final bed, six inches apart, 

 giving water; or, where larger supplies are required, some may remain thick where sown, to be drawn 

 oft' by the root as wanted. The pot, winter, and common marjoram maybe propagated from offsets by 

 parting the roots in spring and autumn. Plant in rows or in beds, allowing a square foot for each plant. 



4169. Gather the tops of all the sorts as wanted for summer use ; and when in full blossom, in July or 

 August, for preservation through the winter. 



SUBSECT. 6. Savory. Satureja, L. Didynamia Gymnospermia, L. and Labiates, J. 

 Sariette, Fr. ; Saturei, Ger. ; and Satoreggia, Ital. 



4170. Of savory two species are cultivated, the winter and summer savory. 



4171. Winter savory is the S. Montana, L. (Sab. Hort. 3. t. 64.) ; a hardy under-shrub, 

 a native of the south of France and Italy, and known in this country since 1562. The 

 shoots are furnished with two narrow stiff leaves, an inch long, placed opposite at each 

 joint, and from the base of these a few small leaves proceed in clusters. It produces 

 whitish flowers in May and June. 



4172. Summer savory is the S. hortensis (Lam. III. ii. 504, f. 1.) ; a hardy annual, a 

 native of Italy, and known in this country since 1652. The branches are slender, erect, 

 and about a foot high ; leaves opposite, and about an inch in length. It flowers in June 

 and July. 



4173. Culture. " The perennial is generally propagated by slips, or cuttings, of the young side shoots, 

 in April, May, June, or July ; planted in a shady border, and watered ; also by dividing the bottom off- 

 set rooted shoots, the root and top-part together, planted as above. When the plants are a little advanced 

 in branchy top growth, they may be transplanted : set some in single plants, a foot apart ; others, to form 

 a close edging. Keep the ground clear of weeds : in spring and autumn loosen the earth a little about 

 the plants, and trim off decayed and irregular parts. This herb may also be occasionally raised from seed 

 in the spring, as directed below, for the summer savory. It continues useful summer and winter ; and 

 some may be gathered, when of full growth, in autumn, to dry for winter use. The annual is always 

 raised from seed. In March or April, sow either in small drills, nine by six inches apart ; or, on the 

 smoothed surface, and rake in lightly. The plants may either remain, to be thinned, or some may be 

 transplanted in June, nine by six inches asunder. This herb comes in for gathering from June until Octo- 

 ber. When a store is to be dried, draw it by the roots." (Abercrom&ie.) 



SUBSECT. 7. Basil. Ocymum, L. Didyn. Gymnos. L. and Labiates, J. Basilic, Fr. ; 

 Basilikum, Ger. ; and Basilico, Ital. 



4174. Of basil two species are cultivated as culinary aromatics. The sweet, or larger 

 basil, is the 0. Basilicum, L. (Blackw. t. 104.) ; a tender annual plant, highly aro- 

 matic, rising from six to twelve or fifteen inches high, and thickly covered with small 

 oval leaves. It produces small white flowers in June and July ; is a native of the East 

 Indies, and was introduced to this country in 1548, 



4175. The bush, or least basil, is the 0. Minimum, L. (Schk. Hand. -2. t. 166.) ; an 

 annual aromatic plant, a sort of diminutive of the other, forming a round orbicular bushy 



