CULINARY HERBS 10/ 



summits bear spreading branches with very short- 

 stemmed, acute-pointed, lance-shaped, wrinkled leaves 

 with toothed edges, and cylindrical spikes of small pink 

 or lilac flowers, followed by very few, roundish, 

 minute, brown seeds. 



Cultivation. — The plant may be easily propagated 

 by means of cuttings, offsets and division in spring. 

 They may be expected to yield somewhat of a crop 

 the first season, but much more the second. In field 

 culture they will continue profitable for several 

 years, provided that each autumn the tops are cut 

 oflf near the ground and a liberal dressing of 

 manure, compost or even rich soil is given. In 

 ordinary garden practice it is well also to observe 

 this plan, but usually mint is there allowed to shift 

 for itself, along with the horseradish and the Jeru- 

 salem artichoke when such plants are grown. So 

 treated, it is likely to give trouble, because, having 

 utilized the food in one spot, its stems seek to 

 migrate to better quarters. Hence, if the idea is to 

 neglect the plants, a corner of the garden should be 

 chosen where there is no danger of their becoming a 

 nuisance. It is best to avoid all such trouble by 

 renewing or changing the beds every 5 or 6 years. 



Mint will grow anywhere but does best in a moist, 

 rich loam and partial shade. If in a sheltered spot, 

 it will start earlier in the spring than if exposed. 

 Upon an extensive scale the drills should be 2 inches 

 deep and 12 to 15 inches apart. Bits of the root- 

 stocks are dropped at intervals of 6 to 12 inches in 

 the rows and covered with a wheel hoe. For a new 



