HERBS AND AROMATIC PLANTS. 



129 



summer, and dried for winter use. It is particularly said to be the right 

 herb to flavour turtle soup. 



We grow both the Winter and Summer Savory. Winter Savory 

 [Snttireia montand) is a perennial, and is propagated by cuttings. Sum- 



FlG. 198. — Summer Savory. 



Fig. 199. — Common Marjoram 



Fig. 197. — Sweet Basil. 



mer Savory {Satureia hortensis, fig. 198) is sown in April. Both kinds 

 may be used green, and should be cut and dried for winter use when 

 the flower is about to expand. 



Marjoram {Origanuin, fig. 199) is another herb much used in cookery. 

 It is propagated by division. Knotted Marjoram {Origaymm Majorana, 

 fig. 200) is in this country an annual, and requires the seed to be 

 sown every spring. 



We grow Tarragon (Artemisia D.raamcidus, fig. 201), as the 

 aromatic leaves are used to flavour soups, and also to make tarragon 



Fig. 200. — Knotted Marjoram. 



Fig. 201. — I'arragon. 



Fig. 202. — Rue. 



vinegar. It is a perennial plant, propagated by division. It does not 

 stand well the cold of our winters, and therefore a new plantation 

 should be made every spring. 



K 



