SAVORY. 



257 



any liglit, moist soil. It is propagated by seed or dividing 

 the roots. Sow the last of February, in shallow drills ten 

 inches apart, and as they come up, thin them to ten inches 

 in the row ; or part the roots in the autumn and spring, 

 and set them out at the same distance. Water them oc- 

 casionally until well established. Keep the plants free 

 from weeds ; cut down the stalks occasionally in the sum- 

 mer, and cover the crowns with a very little fresh earth 

 that they may send up large and tender leaves. "When, 

 in two or three j^ears, the plants begin to dwindle, replant 

 them in a fresh soil. For seed, let some of the stalks run 

 up and gather when ripe. 



Use. — Sorrel is much used by the French in soups, 

 sauces, and salads, and also cooked as spinach, and when 

 cooked in this way with turnip tops is thought to improve 

 their flavor. Some use the leaves in pies as a substitute 

 for rhubarb. Sorrel is refrigerant, antiseptic, and a sover- 

 eign remedy for the scurvy. 



Satureja — Savory. 



There are two species in cultivation; the Summer savory, 

 Satureja hortensis, a hardy annual; and Winter savory, 

 Satureja rnontana, a slirubbly perennial — both natives of 

 Italy, and cultivated for their warm aromatic tastes. 



Both may be propagated by seed. Sow in March, 

 moderately thick in small drills nine inches apart, and 

 rake in lightly. The soil need be but moderately rich. 

 The plants may remain to be thinned to six inches apart 

 for summer savory or the thinnings may be transplanted 

 to the same distance. Winter savory requires more room, 

 the plants should be a foot apart. This can be propagated 

 also by slips, cuttings, or division of the roots. All the 

 care required is to keep free from weeds. Seed can be 



