460 MANUAL OF GARDENING 
corn salad, and parsley may be grown in small beds, or even in 
boxes or pots; but in a garden where space is not too scant, they 
may be more conveniently managed in rows, like peas or beets. 
Nearly all the salad plants may be sown in the spring, and from 
time to time throughout the summer for succession. The group 
is culturally not homogeneous, inasmuch as some of the plants 
need special treatment; but most of them are cool-weather 
subjects. 
Sweet-herbs. 
The herb garden should find a place on all amateurs’ grounds. 
Sweet-herbs may sometimes be made profitable by disposing of 
the surplus to the green grocer and the druggist. The latter 
will often buy all that the housewife wishes to dispose of, 
as the general supply of medicinal herbs is grown by specialists, 
and goes into the hands of the wholesaler and is often old when 
received by the local dealer. 
The seedsmen’s catalogues mention upwards of forty different 
herbs, medicinal and culinary. The majority of them are peren- 
nial, and will grow for many years if well taken care of. How- 
ever, it is better to resow them every three or four years. Beds 
4 feet square of each of the herbs will supply an ordinary 
family. 
The perennial sweet-herbs may be propagated by division, 
although they are usually grown from seeds. The second year 
—and sometimes even the first year — the plants are strong 
enough for cutting. The common perennial sweet-herbs are: 
Sage, lavender, peppermint, spearmint, hyssop, thyme, mar- 
joram, balm, catnip, rosemary, horehound, fennel, lovage, 
winter savory, tansy, wormwood, costmary. 
The commoner annual species (or those that are treated 
as annuals) are: Anise, sweet basil, summer savory, coriander 
pennyroyal, caraway (biennial), clary (biennial), dill (biennial), 
sweet marjoram (biennial). 
