CHAPTER IV 



ANNUAL AND BIENNIAL POT-HERBS I HARDY 



' The even mead, that erst brought sweetly forth 

 The freckled Cowslip, Burnet and green Clover/ 



' The tender tops of Parsley next he culls. 

 Then the old Rue-bush shudders as he pulls."* 



The hardy pot-herbs grown from seed give no 

 trouble at all, except that of remembering to sow 

 the most useful kinds often enough to keep up a 

 succession. Two of these, Chervil, Scandioc cere- 

 folium, and Parsley, Petroselinum sativum, should 

 always be at hand to pick from, summer and winter. 

 Salad Burnet,^ Poterium Sanguisorba, is a good 

 kitchen Herb, though now neglected. Rampion, 

 Campanula rapunculus, is somehow growing into 

 favour again, and the seeds are not difficult to 

 get. Marigold, Calendula officinalis, and Borage, 

 Borago officinalis — one for its petals, the other for 

 its leaves — have been greatly esteemed in cooking 



Really a perennial, but we grow it with the annuals and 

 biennials. 



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