228 OLERACEOUS PLANTS. 



and low growth. They are propagated from seeds, and by di- 

 viding the roots ; but the finest plants are produced from seeds. 



Broad-leaved. The Broad-leaved or Common Garden 

 VCLGABI S S. Thyme is more cultivated in this country 

 than any other species or variety. The stem is ten or 

 twelve inches high, shrubby, of a brownish-red color, and 

 much branched ; the leaves are small, narrow, green above, 

 and whitish beneath ; flowers purple, in terminal spikes ; 

 the seeds are black, and exceedingly small. Two hundred 

 and thirty thousand are contained in an ounce, and they 

 retain their vitality two years. 



Propagation and Cultivation. The seeds are sown in 

 April or May, thinly, in shallow drills ten or twelve inches 

 apart. If propagated by dividing the roots, the old plants 

 should be taken up in April, and divided into as many parts 

 as the roots and tops will admit. They may be cut for use 

 in August and September. 



Use. The leaves have an agreeable, aromatic odor, and 

 are used for flavoring soups, stuffings, and sauces. 



Lemon A low, evergreen shrub, with a somewhat 



Thyme. Loud. _.'" ^ 



THYMUS trailing stem, rarely rising more than six or 



CITKIODOKUS. . . . . i i -r. TI j-j.- i- i 



eight inches high. It is readily distinguished 

 from the Common or Broad-leaved by the soft, pleasant, 

 lemon-like odor of the young shoots and leaves. 



It is used for flavoring various dishes, and by some is pre- 

 ferred to the Broad-leaved. 



Seedling plants are said to vary in fragrance ; and, when 

 a choice stock can be obtained, it is better to propagate by 

 dividing the plants. 



Additional Oleraceous plants, including Anise, Borage, 

 Clary, Costmary, Cumin, Dill, Fennel, Lovage, Nigella, 

 Peppermint, and Marigold, with modes of sowing, culture, 

 and using, will be found in " THE FIELD AND GARDEN 

 VEGETABLES OF AMERICA." 



