98 CULINARY HERBS 



tall, has numerous erect stems, bearing small, linear, 

 gray leaves, above which the slender, square, flower 

 stems arise. The small violet-blue flowers are 

 arranged in a short, terminal spike, and are fol- 

 lowed by little brown, oblong, shiny seeds, with 

 white dots at the ends, attached to the plant. The 

 seeds remain viable for about five years. 



Cultivation. — Lavender succeeds best on light, limy 

 or chalky soil, but will do well in any good loam. In 

 gardens it is usually employed as an edging for 

 flower beds, and is most frequently propagated by 

 division or cuttings, seed being used only to get a 

 start where plants cannot be secured in the other 

 ways mentioned. In cold climates the plants must 

 either be protected or removed to a greenhouse, or 

 at least a cold frame, which can be covered in severe 

 weather. The seed is sown indoors during March, 

 and if crowding, pricked out 2 inches asunder. 

 • When the ground has become warm, the plants are 

 set in the open 15 to 20 inches asunder. It delights 

 in a sunny situation, and is most fragrant on poor 

 soil. Rich soil makes the plant larger but the flowers 

 poorer in perfume. 



Uses. — The plant is sometimes grown for a condi-* 

 ment and an addition to salads, dressings, etc., but 

 its chief use is in perfumery, the flowers being 

 gathered and either dried for use in sachet bags or 

 distilled for their content of oil. In former years 

 no girl was supposed to be ready for marriage until, 

 with her own hands, she had made her own linen 

 and stored it with lavender. And in some sections. 



