230 KITCHEN GARDEN, 
outer leaves covering the stems are pulled off, the stems 
have a whitish appearance, giving the aspect of blanching. 
If the weather prove dry, watering is useful, the object. be- 
ing to render the stems as thick and succulent as possible. 
In Lombardy, these stems are much used. Cut into thin 
slices, they form a favorite garnish for ragouts of fowlor veal ; 
slightly boiled or stewed, and cut small, a desirable ingre- 
dient for giving flavor to gravy soups; and, along with 
grated parmesan, an excellent maccaroni. 
Burnet or Pimpernell is a hardy perennial plant, the 
young leaves of which are used in salads, and by the 
French added to soups, to which it communicates a warm 
and grateful taste. The seed may be sown in early spring, 
and a few plants will suffice for a family. Plants may be 
multiplied by parting: the roots. 
In every garden, there is a small department set apart 
for the culture of Sweet Herbs and Medicinal Plants. We 
need not here enter into details respecting their uses or 
culture, but shall merely give classified lists. 
Shrubby Plants increased by parting the roots, or by 
cuttings: Thyme, Thymus vulgaris; Sage, Salvia officina- 
lis; Winter Savory, Satureja montana; Rosemary, Ros- 
marinus officinalis ; Lavender, Lavandula Spica; Hyssop, 
Hyssopus officinalis; and Rwe, Ruta graveolens. 
Perennial Herbaceous Plants, increased by parting the 
roots: Spearmint, Mentha viridis; Peppermint, M. pi- 
perita ; Pennyroyal, M. pulegium; Balm, Melissa offici- 
nalis; Tarragon, Artemisia Dracunculus; Tansy, Tana- 
cetum vulgare; Burnet, Poterium Sanguisorba; Costmary, 
Balsamita vulgaris; Chamomile, Anthemis nobilis. 
Biennial or Annual Plants, increased by sowing the 
seeds* Clary, Salvia Sclarea; Coriander, Coriandrum 
sativum; Caraway, Oarum Oarui; Sweet Marjoram, 
