og HERBS, SWEET 
AND CONDIMENTAL 
each year, and renewing the perennials as soon 
as they begin to lose their aromatic qualities or 
otherwise to fail. The annuals should be sown 
every year, but perennials may be propagated by 
division of clumps. Discard all the older clumps 
and replant only the newer, younger portions. 
Those that are prized for their foliage, such 
as sage, thyme, hyssop, mints, tansy, horehound 
and wormwood, are usually cut when the plant 
is in full growth before the stalks have become 
woody. Cut the stems near the ground, tie 
them in bunches and hang them to dry in the 
attic, if you are fortunate enough to have such a 
treasure-hole, or in some cool, dry place. You 
may also cut the herbage from time to time dur- 
ing the season, but this weakens the plant and 
necessitates replanting. Those that are grown 
for seeds, such as caraway, coriander and dill, 
are allowed to ripen, but are picked before the 
seeds begin to fall. They are dried in-doors 
and the seeds threshed out for winter use. 
Bailey, in his ‘‘ Vegetable Gardening,”’ has a list 
divided as follows :— 
ANNUALS (OR GROWN As SucH). 
Anise Clary (biennial) 
Sweet basil Dill (biennial) 
Summer savory Sweet marjoram (biennial or 
Coriander perennial) 
Caraway (biennial) 
