CULINARY HERBS 95, 



Hoarhound, or horehound (Marrubium vulgare, 

 Linn.), a perennial plant of the natural order La- 

 biatae, formerly widely esteemed in cookery and 

 medicine, but now almost out of use except for mak- 

 ing candy which some people still eat in the belief 

 that it relieves tickling in the throat due to cough- 

 ing. In many parts of the world hoarhound has 

 become naturalized on dry, poor soils, and is even 

 a troublesome weed in such situations. Bees are 

 very partial to hoarhound nectar, and make a pleas- 

 ing honey from the flowers where these are abun- 

 dant. This honey has been almost as popular as 

 hoarhound candy, and formerly was obtainable at 

 druggists. Except in isolated sections, it has ceased 

 to be sold in the drug stores. The generic name 

 Marrubium is derived from a Hebrew word meaning 

 bitter. The flavor is so strong and lasting that the 

 modern palate wonders how the ancient mouth 

 could stand such a thing in cookery. 

 (l>rThe numerous branching, erect stems and the al- 

 most square, toothed, grayish-green leaves are 

 covered with a down from which the common name 

 hoarhound is derived. The white flowers, borne 

 in axillary clusters forming whorls and spikes, are 

 followed by small, brown, oblong seeds pointed at 

 one end. These may be sown up to the third year 

 after ripening with the expectation that they will 

 grow. I 'Spring is the usual time for sowing. A dry, 

 poor soil, preferably exposed to the south, should be 

 chosen. The plants may stand 12 to 15 inches 

 apart. After once becoming established no further 

 attention need be given except to prevent seed form- 



