Kitchen Herhs 



333 



in soils in which the plants do not make exuberant growth. 

 The land should always be fertile enough, however, to pro- 

 duce a full development of the plant. 



The strongest-growing perennial species may be propa- 

 gated easily by division of the root. When the clump be- 

 gins to fail, it is well to dig it up and discard all the older 

 parts of the roots and to replant the younger and more 

 vigorous parts. When such species are grown from seed, 

 they are usually not strong enough to supply a heavy prod- 

 uct until the second year, although some of them may give 

 a cutting the first autumn if they are started early and if 

 the land is good. Ordinarily a space 4 feet square will 

 contain enough of any herb to supply a family, although 

 twice that area may be desired for such popular species as 

 sage, caraway and spearmint. 



The plants grown for herbage are usually cut when they 

 are in full growth and before they have become woody. 

 The stems are cut off near the ground and are then tied 

 together in bundles and hung in a dry cool place, as an 

 attic. The dried herbage is then in condition for use in 

 winter. Continual cuttings of the young herbage may also 

 be made during the season for current uses. It is evident 

 that if the plants are cut severely and continuously they 

 will be weakened, and that it may be necessary to raise a 

 fresh stock to take their places. 



The species grown for seeds are allowed to ripen before 

 the product is gathered. The plants are usually cut or 

 pulled just before the seeds are ready to fall. The plants 

 are then dried under cover and the seeds are threshed out. 



Seeds of the seed-cropping herbs and dried herbage of 

 the true sweet herbs are usually to be had at drug stores, 



