134 THE HERB GARDEN 



Common and Lemon Thyme, Sage, Marjoram, summer 

 and winter Savory, Chervil, Tarragon and Fennel. 



Parsley. This is usually raised from seed in 

 shallow drills, either beside garden walks or on a border, 

 the drills being twelve inches apart. The seed should 

 be sown thinly in rows, and the plants thinned out 

 to six inches apart when strong enough. The usual 

 seasons are, March for summer and autumn use, and 

 early in August for a winter supply. From this latter 

 sowing transfer some of the plants into a frame six 

 inches apart, or shallow boxes, so as to enable the plants 

 to be housed during hard weather, and thus furnish leaf- 

 age for garnishing. Parsley well repays for good soil, 

 deep working and ample thinning. Excellent varieties 

 are the Dwarf Garnishing and the Treble Curled. 



Mint is a herbaceous perennial, and can be pro- 

 pagated by seed, by using the young tops as cuttings, 

 and by lifting, dividing and replanting the white, fleshy, 

 running roots. Solid clumps cut out from an old bed 

 with a spade, and planted fifteen inches apart in fresh 

 soil soon become thick. The best time for inserting 

 tops as cuttings is in March or April, when the shoots 

 are four inches high. The common garden variety is 

 the Green or Spear Mint, as that gives a pleasant yet 

 not strong flavour. In planting Mint in fresh soil, 

 take great care to have the soil free from weeds, as 

 the bed may remain in one position for many years. 

 After the stems have been cut in the autumn, and 

 hung up to dry for winter use, a dressing of short 

 manure should be given. 



