SAVORY. 225 



than those of the Red; but the latter produces them in 

 greater numbers. 



A variety of the preceding; the young Qreen-leaved. 

 shoots, the leaf-stalks, and the ribs and GBEEX-TOP. 

 nerves of the leaves, being green. 



There appears to be little permanency in the characters 

 by which the varieties are distinguished. Both possess like 

 properties, and are equally worthy of cultivation. From 

 seeds of either of the sorts, plants answering to the descrip- 

 tion of the Red-leaved and Green-leaved would probably be 

 produced, with almost every intermediate shade of color. 



SAVORY. 



Saturjea. 

 The cultivated species are as follow : 



An annual species, from the south of Eu- Summer Sa- 

 rope. Stem twelve or fifteen inches high, SAT^' UOK- 

 erect, rather slender, and producing its 

 branches in pairs ; the leaves are opposite, 

 narrow, rigid, with a pleasant odor, and warm, aromatic 

 taste ; the flowers are pale pink, or flesh-colored, and are 

 produced at the base of the leaves, towards the upper part 

 of the plant, each stem supporting two flowers ; the seeds 

 are quite small, deep brown, and retain their vitality two or 

 three years. 



Propagation and Cultivation. Summer Savory is always 

 raised from seeds, sown annually in April or May. It 

 thrives best in light, mellow soil, and the seed should be 

 sown in shallow drills fourteen or fifteen inches apart. 

 When the plants are two or three inches high, thin them 

 to five or six inches apart in the rows, and cultivate in the 

 usual manner during the summer. 



15 



