226 OLERAOEOUS PLANTS. 



When the plants have commenced flowering, they should 

 be cut to the ground, tied in small bunches, and dried in an 

 airy, shady situation. 



For early use, the seeds are sometimes sown in a hot- 

 bed on a gentle heat, and the seedlings afterwards trans- 

 planted to the open ground in rows, as directed for 

 sowing. 



Use. The aromatic tops of the plant are used, green or 

 dried, in stuffing meats and fowl. They are also mixed in 

 salads, and sometimes boiled with pease and beans. It is 

 sold in considerable quantities, at all seasons of the year, in 

 a dried and pulverized state, packed in hermetically-sealed 

 bottles or boxes. 



"Winter Savo- A hardy, evergreen shrub, with a low, 

 SATURJEA MON- branching stem about a foot in height. The 



TANA. . 



leaves are opposite, narrow, and rigid, like 

 those of the preceding species ; the flowers resemble those 

 of the Summer Savory, but are larger and of a paler color ; 

 the seeds, which ripen in autumn, are small, dark brown, 

 and retain their vitality three years. 



Propagation and Culture. It may be raised from seed, 

 or increased by a division of the roots. The seeds are sown 

 in April or May, in shallow drills, fifteen inches apart ; and 

 the roots may be divided in spring or autumn. The plants 

 should be set one foot apart in the rows, to which distance 

 the seedlings should also be thinned as soon as they are 

 well up. 



After they are established, the shrubs are treated as Sage, 

 trimmed in September or October, and replanted once in 

 three or four years. 



Use. It is used for the same purposes as Summer Sa- 

 vory. The leaves and tender parts of the young branches 

 are mixed in salads ; they are also boiled with pease and 

 beans, and, when dried and powdered, are used in stuffings 

 for meats and fowl. 



