The salad garden 127 



America, where the plant is a native, the Span- 

 iards regard the Nasturtium as one of their 

 favorite salad dishes. 



Cucumber, cabbage, radish, celery, beet, as- 

 paragus and onion are so well known that any- 

 thing beyond the mention of them here as 

 foundations for salads would be unnecessary. 



Hyssop is a much-neglected herb, once so 

 popular in Biblical days, but it still deserves 

 consideration as an addition to the salad-gar- 

 den. Sow seed half an inch deep late in the 

 spring in rows six inches apart. When the 

 plants are three inches high thin them out to 

 stand twelve inches apart. When mature 

 gather the branches on a dry, sunny day, and 

 keep them in cool garret or herb-closet. The 

 powdered leaves lend a delightful aromatic 

 quality to a salad. 



Garden-cress is a good substitute for water- 

 cress. Sow in shallow drills in April in rows 

 six inches apart. Put seeds in the ground at a 

 depth of a quarter of an inch, and after the 

 plants have attained a growth of some three 

 inches, thin them out to stand three inches 

 apart. 



Water-cress: Happy indeed is the garden- 



