332 



Culinary Herbs 



used are mostly of the parsley family, or Umbelliferse. Of 

 such are caraway, coriander and dill. The larger number 

 of the seed-crop plants is annual. 



The culinary herbs are of two classes as respects the 

 general methods of cultivation : the annuals, or those that 

 must be resown every year; and the perennials, or those 

 that persist for a number of years. Even the perennial 

 species, as sage and hyssop, 

 should be resown or replanted 

 frequently to keep the plants in 

 vigorous condition, particularly 

 if the climate is severe and if 

 the plants are not given a little 

 winter protection. 



It is well to grow all the kitch- 

 en herbs together on one side of 

 the garden, whether they are an- 

 nual or perennial, and to have 

 a clump of a particular herb 

 each year in its accustomed 

 place. The " herb garden,'^ in 

 a place devoted to it, should 

 oftener be part of the garden 

 plan. A strip 3 or 4 feet wide 

 can be made a collecting-place for the herbs ; and the place 

 will have more than a commercial or culinarj^ interest. 



Most of the culinary herbs are of the easiest cultivation. 

 They thrive in any loose warm and open soil. Although 

 the growth is usually most profuse in rather heavy and 

 moist soils, it is thought that the aromatic qualities, for 

 which they are particularly esteemed, are more pronounced 



Sage (X Vs). 



207. Summer 

 savory (X %)• 



