IQQ HERBS, SWEET 



" AND CONDIMENTAL 



each year, and renewing the perennials as soon 

 as they begin to lose their aromatic qualities or 

 otherwise to fail. The annuals should be sown 

 every year, but perennials may be propagated by 

 division of clumps. Discard all the older clumps 

 and replant only the newer, younger portions. 



Those that are prized for their foliage, such 

 as sage, thyme, hyssop, mints, tansy, horehound 

 and wormwood, are usually cut when the plant 

 is in full growth before the stalks have become 

 woody. Cut the stems near the ground, tie 

 them in bunches and hang them to dry in the 

 attic, if you are fortunate enough to have such a 

 treasure-hole, or in some cool, dry place. You 

 may also cut the herbage from time to time dur- 

 ing the season, but this weakens the plant and 

 necessitates replanting. Those that are grown 

 for seeds, such as caraway, coriander and dill, 

 are allowed to ripen, but are picked before the 

 seeds begin to fall. They are dried in-doors 

 and the seeds threshed out for winter use. 

 Bailey, in his "Vegetable Gardening," has a list 

 divided as follows : — 



Annuals (ok Grown as Such). 



Anise Clary (biennial) 



Sweet basil Dill (biennial) 



Summer savory Sweet marjoram (biennial or 



Coriander perennial) 



Caraway (biennial) 



