146 THE BOOK OF HERBS 



of most varieties I could get hold of, both Culinary and 

 Medicinal." 



Circumstances dictated that my own herbs should grow 

 in a plot, rather overshadowed, and I found that they 

 flourished, though annuals, as a rough rule, do best where 

 they can get plenty of sunshine. In speaking of their culti- 

 vation, I have divided them into three groups : Perennials, 

 Biennials and Annuals, and take the Perennials first. 



Tansy will grow in almost any soil and may be in- 

 creased, either in spring or autumn, by slips or by 

 dividing the roots. Lavender is not always easy to 

 please and likes a rather poor, sandy soil. When it 

 is rich and heavy, matters are sometimes improved by 

 trenching the ground and putting in chalk about a 

 bushel to a land-yard (l6 feet 6 inches by i6 feet 6 

 inches) ; lime from a kiln is also used in the same 

 quantity.^ Broad-leaved and narrow-leaved are the 

 varieties of the purple Lavender usually sold, and, 

 besides these. White Lavender. The narrow-leaved is 

 the hardiest kind and its scent is the strongest j but 

 the white-flowered has a very delicate fragrance. It 

 requires care, but is better able to stand cold in a poor, 

 than in a rich soil. The best way of propagating 

 Lavender is by layering it, and this should be done in 

 the summer; the plants can then be taken off the 

 spring following. The narrow-leaved does not grow 

 well from seed, and all kinds are shy of striking. The 

 best known varieties of Artemisia, are Tarragon, Worm- 

 nvood, and Southernwood, and they all prefer a dry and 

 rather poor soil. If Tarragon, especially, be set in a 

 wet soil, it is likely to be killed in the winter. Two 

 kinds of Tarragon are usually found in gardens ; one 

 has bluish-green, very smooth leaves and the true 

 Tarragon flavour, and is commonly known as French 



' Neither lime nor chalk must be repeatedly added or the soil will 

 be impoverished 



