3SO 



HORTICULTURE. 



Kitclirn 



Mints. 



Marjoram. 



Mints. Several species of mint ( Mentha, L. ; Didynamia Gym. 



iio.i/>ermia ; nat. ord. Labiata?) are cultivated in gar- 

 dens ; all of them indigenous to Britain, and hardy 

 perennials. The principal kind is, 



Speuntini 410 . Spearmint, (M. viridis, L.) This is not a com- 

 mon native plant ; it is figured in " English Botany," t. 

 2124". The young leaves and tops are a good deal used 

 in spring salads in England ; they also form an ingre- 

 dient in soups, or, more frequently, are employed to 

 give flavour, being boiled for a time and withdrawn. 

 They are also shredded down, and mixed with sugar 

 and vinegar as a sauce to roasted meat, particularly 

 lamb. A narrow-leaved and a broad-leaved sort are 

 cultivated in gardens; and some variegated kinds are 

 considered as ornamental plants, particularly a reddish 

 variety called Orange-mint 



Pepper- 41 1- Peppermint, (M. piperila, L.) is likewise a rare 



mint. native, figured in F.ng. Bot. t. 6'87. A few plants are 



sufficient in a garden, it being scarcely used but for 

 distilling. 



Penny- 412. Pennyroyal, (M. pulegimn, L.) figured in Eng. 



royal. B f t t. \ 026, is sometimes cultivated ; but jt few plants 



are sufficient. 



All of these mints delight in a moist soil. Spearmint 

 and peppermint are readily propagated, by pairing the 

 roots in autumn, by making slips in spring, or by means 

 of cuttings during summer. Pennyroyal is easily increa- 

 sed by its creeping and rooting stems. Stalks of spearmint 

 are often dried in the latter end of summer, when the 

 plant is coming in flower, and kept for winter use ; but 

 unless the drying be gradually accomplished, and in the 

 shade, much of the flavour escapes. Young mint leaves, 

 however, may be had at any time of the winter or early 

 spring, by setting a few roots in flower-pots in the au- 

 tumn, and removing some of these into the corner of a 

 hot-bed, or of the stove, some short time before the 

 leaves be wanted. 



Balm. 



Balm. 413. Balm (Melissa qfficinalis, L. ; Didynamia Gym- 



Hospermia; Labiates, Juss.) is a hardy perennial, with 

 square stems, which rise two feet high or more ; leaves 

 large, growing by pairs at each joint ; a native of Swit- 

 zerland and the south of France, and very early cultiva- 

 ted in our gardens. It is readily propagated by part- 

 ing the roots, preserving two or three buds to each 

 piece, or by slips, either in autumn or spring. The 

 roots or slips being placed about a foot and a half asun- 

 der, and watered, soon establish themselves ; and the 

 balm plantation does not require to be renewed oftener 

 than every third or fourth year. In order to have young 

 leaves and tops all the summer, it is proper to cut down 

 some of the stalks every month, when new shoots im- 

 mediately spring. As the remaining stalks approach 

 the flowering state, they are cut over at full length for 

 drying. They should be cut as soon as the dew is off 

 in the morning ; for in the afternoon, at least in bright 

 sunshine, the odour of the plant is found to be much 

 diminished. The stalks and leaves are carefully dried 

 in the shade, and afterwards kept in small bundles, 

 pressed down, and covered with paper. The primum 

 ens melissaz, by which Paracelsus was to renovate man, 

 is now quite forgotten, and the plant is used only for 

 making a simple balm tea, which affords a grateful di- 

 luent drink in fevers, and for forming a light and agree- 

 , able beverage under the name of Baku Wine. 



Marjoram, (Origanum, L. ; Didynamia Gi/mnosper- 

 mia ; Labiatce, Juss.) Of this, three species are culti- 

 vated. 



41*. Pot Marjoram (O. Onitet, L.) is a perennial Pot marjo. 

 plant, a native of Sicily. The stem is somewhat woody ; ram ' 

 it rises more than a foot high, and is covered with 

 spreading hairs ; the leaves are small and acute, almost 

 sessile, and tomentose on both sides. Though it sel- 

 dom ripens its seeds in this country, it is sufficiently 

 hardy to withstand our winters. It is easily propagat- 

 ed by cuttings or slips. It is now little used by the 

 cook. 



415. Sweet Marjoram (O. Majorana, L.) is a native Sweet mat- 

 of Portugal. It resembles pot marjoram, but the leaves joram. 

 have distinct petioles, and the flowers are collected in 



small close heads ; from which last circumstance it is 

 often called Knotted Marjoram. Being only a biennial, 

 a little of the seed should be sown every yew. The 

 seed seldom ripens in this country, and is therefore 

 commonly imported from France. It flowers in July, 

 and is then gathered and dried for winter use. 



416. Winter sweet marjoram (O. heracleoticum, L.) Winter 



is a perennial species, a native of Greece, and which marjoram, 

 requires a sheltered border and a dry soil. The leaves 

 resemble those of common sweet marjoram, but the 

 flowers come in spikes. The plant is propagated by 

 parting the roots in autumn. 



Both the kinds of sweet marjoram are a good deal 

 employed to give relish to soups, broths, stuffings, &c. 

 They are used fresh in summer ; and, for winter use, 

 are drawn by the roots, and dried slowly in the shade, 

 being afterwards kept hung up in a dry place. 



Sdvory. 



Savory ( Satureja, L. ; Didynamin Gymnospermia ; 

 Labiatce, Juss.) Two species are cultivated, the win- 

 ter and the summer savory. 



417. Winter savory (S. montana, L. ) is a native of Winter sz- 

 the south of France and of Italy, which has been very vor y- 

 long cultivated in gardens. It is a small shrubby ever- 

 green perennial plant, with two narrow stiff leaves, an 



inch long, opposite at each joint, and from the base of 

 these a few small leaves in clusters. It is propagated 

 by slips or by cuttings of the young roots, and also by 

 seeds. It is hardy, and continues good for several 

 years, especially on poor soils. Some plants having 

 established themselves on an old wall, nave been ob- 

 served to continue for many years. 



418. Summer savory (S. hortensis, L. ) is an annual Summer <?- 

 plant, a native of the south of Europe, with slender vor y- 

 erect branches about a foot high; leaves opposite, about 



an inch in length. This is propagated only by seed, 

 which is sown in the spring time, thinly in shallow 

 drills, eight or nine inches apart. When it is to be 

 stored for winter use, it should be drawn up by the 

 root, as in this way it retains its flavour better. 



Basil. 



Basil (Ocimum, L. ; Didynamia Gymnospermia; 

 Labiatce, Juss.) Two species are cultivated, both na- 

 tives of the East, and both annual plants. 



419- Sneet Basil (O. basilicum, L.) is generally sown g weet j )aa j| i> 

 on a hot-bed in the end of March, and planted out in 

 May, at eight or ten inches square. If raised from the 



