1160 



PB ACTIO AL GUIDE TO GABDEN PLANTS chervil 



which in a raw state somewhat resemble 

 those of the Jerusalem Artichoke in 

 taste. When the leaves wither in autumn 

 the tubers may be lifted, and eaten either 

 in a raw state or cooked and used with 



sauces. The tubers for planting out in 

 spring may be stored in sand until the 

 proper time, when each portion with an 

 eye or bud will produce a plant in the 

 course of the season. 



THE HERB GARDEN 



Attached to every well-regulated Vegetable Garden is a piece of ground — large or 

 small — set apart for the cultivation, on a much smaller scale than the usual vegetable 

 crops, of other plants which are used for seasoning and flavouring. These plants are 

 popularly called ' herbs ' or ' sweet herbs ' owing to the sweet and aromatic scent of 

 many of them, and the agreeable flavour they impart to various cooked dishes. Accord- 

 ing to the size of the garden and the tastes of the owner, so herbs are more or less 

 properly grown. In some gardens there is a great variety of herbs, but in others only 

 one or two of the best known and most generally used are to be found. The kinds 

 described below have been arranged in alphabetical order, as it is scarcely worth while 

 grouping them according to their natural relationship. A reference, however, to the 

 latter is given so that the reader may be able to classify any particular herb. 



AMERICAN CRESS (Barbaeea 

 PEaicox). — Notwithstanding the trahs- 

 atlantic name, this is a native biennial 

 with rosettes of leaves somewhat resem- 

 bling those of the Watercress (see p. 1166), 

 to which it is closeiy related, and belongs 

 to the Cruciferous Order, p. 201. 



Culture. — The American Cress will 

 grow in any light garden soil, and is 

 easily raised from seed sown diu'ing 

 August and up to the middle of Septem- 

 ber, according to the season, to keep up a 

 supply of leaves for use in winter and 

 spring. The seeds may be sown also in 

 spring in shallow drills about 9 in. apart, 

 and the seedlings may afterwards be 

 thinned out 3-6 in. apart in the rows.- 



BASIL (OcYMUM basilicum).— This 

 is a tender annual native of India. Its 

 leaves are valued for flavouring. It grows 

 about 1 ft. high, and has a much-branched 

 habit. The leaves are ovate lance- 

 shaped and obscurely toothed, and the 

 small white flowers are produced in leafy 

 clusters from July to September. It 

 belongs to the Natural Order Labiates 

 described at p. 742. 



Culture and Propagation. — Seeds may 

 be sown in light rich soil under glass about 

 March and April. The seedlings are pricked 

 out into boxes, and after becoming esta- 

 blished should receive as much light and 

 air as possible to harden them off by 

 June when they may be planted out about 

 8 in. apart. The plants flourish in ordinary 



good garden soU. Before the flowers ex- 

 pand the stems may be cut down almost 

 to the groimd, tied in bunches, and hung 

 up in a cool, dry, airy place so as to 

 gradually die off and be fit for winter use. 

 The ' Bush ' Basil (Ocymum mimi- 

 mum) is dwarf er in growth than the 

 ordinary Sweet Basil, but may be grown 

 in the same way. 



CHERVIL (Antheiscuscbrefolhtm) 

 A hardy European annual 1-2 ft. high, 

 with much-divided leaves as in many 

 plants belonging to the order Umbelliferse 

 (see p. 464), and small white flowers pro- 

 duced in umbels. The young leaves are 

 used for salads, flavouring soups &c., and 

 are obtainable for use about 2 months 

 after the seed is sown. 



Culture. — To keep np a good supply 

 of young and tender leaves, seeds may be 

 sown out of doors about every eight weeks 

 from March to the end of September. 

 Any good garden soil will suit Chervil. 

 The seeds may be sown in shallow driUs, 

 8-9 in. apart, or broadcast in small beds, 

 in open sunny situations for the spring 

 and autumn crops, but in rather shaded 

 spots for the summer supplies. During 

 the warm weather good soakings of water 

 may be given frequently in the evening. 

 There are two kinds of the Conunon 

 Chervil grown, namely the Plain-leaved 

 which has a fine aromatic flavour; and 

 the Curled, which is equally aromatic, 

 but owing to the beautifully crisped 



