278 



GARDENI^^G FOR THE SOUTH. 



JJse. — It is prepared for the table like comraon spinach. 

 It has somewhat the spinach flavor ; but there is a softness 

 and mildness about it, which make it preferred by many. 

 The seeds in a green state, make an excellent pickle. 



Thymus Vulgaris — Thyme 



Common, or garden thyme, is a low, evergreen undershrub, 

 a nati^'e of Spain, Italy, and Greece, cultivated in English 

 gardens since 1548, and probably earlier. Its name, T/iy- 

 mils, comes from the Greek word for courage ; as it was 

 thought to renew the strength and spirits. It has a pleas- 

 ant aromatic smell, and a warm pungent taste. 



Lemon, Thyme ( Thymus Citriodorus ) is also a low trailing 

 evergreen shrub, seldom rising above four or six inches 

 high. It has a strong smell of lemons, which gives it its 

 common name. 



CW^i6?-e.— Thyme is raised by seed, cuttings and divid- 

 ing the roots. A poor, light, dry soil, is suitable. The 

 root slips may be set out in rows six inches apart each 

 way. The seeds are very small, and should be sown in 

 moist weather, and the soil for their reception made very 

 fine. Sow the last of February or early in March, and 

 rake the seed in lightly with the back of the rake. Press 

 the surface gently with a board or the back of a spade. 

 Make the drills six inches apart and very shallow. Water 

 lightly in hot dry weather, both before and after the 

 plants are up. Let them remain in the drills, or trans- 

 plant when two or three inches high. Thin the plants to 

 six inches apart, keep free from weeds while the plants 

 are small. 



Thyme is often used as an edging. A very small plat is 

 enough for any family. 



Fo^ Seed. — It bears seed abuiidantly, if permitted. The 



