SAVOEY 



SWEET HEBBS 



THYME 1165 



good and well-drained garden soil, and 

 seems to be almost perfectly hardy. It is 

 easily increased by sticking the leafy 

 stems — with a portion of the old wood at 

 the base if possible — in the soil any time 

 in March and April. So long as these 

 slips are kept fairly moist until rooted, 

 they require no further attention, and in 

 the course of a year or two each one will 

 make a dense little bush from which other 

 slips may be taken if necessary. Cuttings 

 may also be inserted in the same way 

 and require the same attention. Seeds 

 may also be sown in gentle heat in March 

 and April. The seedlings are pricked out 

 and hardened off so as to be ready for the 

 open ground in June. As a rule, however, 

 plants from seeds are of a somewhat 

 inferior strain, and often have smaller and 

 narrower leaves. 



SAVORY.— There are two kinds of 

 Savory grown, namely the Sitmmer 

 Savory (Satureia hortensis) and the 

 Winter Stwory (S. montana). They both 

 belong to the order Labiatse (see p. 742) 

 and their leaves and young shoots are 

 used for seasoning in the same way as 

 Sage and other herbs. 



Summer Savory {S. hortensis). — This 

 is a South European annual, 6 to 9 inches 

 high, with branching stems, and downy 

 oblong linear leaves narrowed into a short 

 leaf-stalk. The pale lilac or whitish 

 flowers are borne in small clusters in 

 summer. The whole plant is very fragrant, 

 and the leaves and young shoots are used 

 for flavouring boiled Beans and other 

 dishes. 



Culture Ac. — Seeds may be sown 

 out of doors in light and good garden soil 

 in April and May. When large enough 

 to handle easily, the seedlings should be 

 thinned 6 to 9 inches apart in the rows, 

 which should have about a foot of space 

 between. The plants must be watered in 

 dry weather, and when the flower buds 

 appear, the stems may be out off and 

 hung up to dry for future use. The cut 

 down plants will continue to produce 

 fresh shoots, and these also may be 

 gathered later on. 



Winter Savory (fii. montmia).- — This 

 is also a native of S. Europe, but is a 

 dwarf perennial 12 to 18 in. high, with 

 spreading branches and oblong linear 

 leaves, sharply pointed, and slightly chan- 

 nelled above. The pale purple, pinkish 



or white flowers appear in summer in 

 spikes or racemes. 



Culture. — Winter Savory may be 

 grown in similar soil and situations to 

 its relative, the Sage. It may also be 

 increased by means of seeds, cuttings, or 

 slips in the same way as recommended 

 for that herb (see p. 1164). In favourable 

 places it is practically hardy, and by 

 cutting down the old stems every spring 

 a good crop of young shoots is produced. 

 These are used for flavouring. 



TARRAGON (Artemisia Dkacuncu- 

 Lus). — A South European perennial about 

 2 ft. high, with branching stems, and 

 entire lance-shaped leaves, which emit a 

 delicate aromatic scent, and are much 

 valued for seasoning. The small whitish 

 flowers appear in summer, but they never 

 or very rarely ripen seeds in cultivation. 



The plant belongs to the Composite 

 Order, and other species of Flower Garden 

 value are described at p. 538 under the 

 genus Artemisia. 



Culture. — Tarragon flourishes in 

 any dry and good garden soil, and once 

 established may be left to look after itself. 

 It is easily increased by dividing the 

 plants in spring, when growth has com- 

 menced. Cuttings of the young shoots 

 may also be rooted in cold frames in early 

 summer, and transplanted in dull showery 

 weather. 



THYME (Thymus vulgaris). — A 

 hardy perennial undershrub about 6 in. 

 high, with slender wiry stems and more 

 or less oblong ovate small leaves, deep 

 green above, greyish beneath. The small 

 pale rosy-purple flowers appear in summer 

 in roundish or conical clusters, which 

 lengthen with age. Several species of 

 Thyme are valued as rock plants, and 

 are described at p. 745 under the genus 

 Thynvits. 



Culture and Propagation. — The 

 Garden Thyme is useful for the leaves 

 and young shoots, which are used for 

 seasoning. It will thrive in a good light 

 and rather dry garden soil, and loves a 

 sunny position. It may be increased by 

 dividing the plants in spring in mild 

 weather. Seeds may also be sown out of 

 doors in a warm sunny position in April 

 and May, either in rows, to form an 

 edging, or in a bed. The seedlings may be 

 transplanted in September or the following 

 April in mild showery weather. Cuttings 

 of the young growths will root under a 



