I04 CULINARY HERBS 



had no difficulty in transplanting, but some people 

 who have had prefer to sow the seed where the 

 plants are to stand. 



If to be used for edging, the dwarf plants may be 

 set 3 or 6 inches apart; the larger kinds require a 

 foot or 15 inches in which to develop. In field cul- 

 tivation the greater distance is the more desirable. 

 From the very start the plants must be kept free 

 from weeds and the soil loose and open. Hand- 

 work is essential until they become established. 

 The plants will last for years. 



Annual marjoram is managed in the same kind of 

 way as to seeding and cultivation ; but as the plant 

 is tender, fresh sowings must be made annually. 

 To be sure, plants may be taken up in the fall and 

 used for making cuttings or layers towards spring 

 for the following season's beds.i As annual mar- 

 joram is somewhat smaller than the perennial kind 

 (except the dwarf perennial variety), the distances 

 may be somewhat less, say 9 or 10 inches. Annual 

 marjoram is a quick-growing plant — so quick, in 

 fact, that leaves may be secured within six or eight 

 weeks of sowing. The flowers appear in 10 to 12 

 weeks, and the seed ripens soon after. 



When it is desired to cure the leaves for winter 

 use, the stems should be cut just as the flowers 

 begin to appear, and dried in the usual manner. 

 (See page 25.) If seed is wanted, they should be 

 cut soon after the flowers fall or even before all 

 have fallen — when the scales around the seeds be- 

 gin to look as if drying. The cut stems must be 

 dried on sheets of very fine weave, to prevent loss 



