VEGETABLES — DESCRIPTION AJND CULTURE. 311 



a little water in dry weather until they are rooted. As 

 they run up, if seed is not desired, cut down the seed 

 stalks and they will shoot up afresh. Keep them free 

 from weeds. It has been cultivated here with success. 

 It must be taken up, divided, and reset every year, or it 

 will die out. 



Use. — Tarragon is used in salads, to correct the cold- 

 ness of other herbs. Its leaves are excellent pickled, or 

 for flavoring vinegar to be used for fish sauces, or with 

 horse-radish for beefsteaks. 



THYME.— {Thymus.) 



Common Thyme, Thymus vulgaris, is a low, evergreen 

 undershrub, a native of Spain, Italy, and Greece, culti- 

 vated in English gardens since 1548, and probably earlier. 

 Its name, Thymus, comes from the Greek word for cour- 

 age ; as it was thought to renew the strength and spirits. 

 It has a pleasant, aromatic smell, and a warm, pungent 

 taste. There are two varieties, the broad and narrow 

 leaved. 



Lemon Thyme ? Thymus citriodorus, is also a low, trail- 

 ing, evergreen shrub, seldom rising above four or six 

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

 it its common name, and is preferred for some dishes. 



Culture. — Thyme is raised by seed, cuttings, and divid- 

 ing the roots. A light, dry §oil 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 in spring, the soil for their reception made very 

 fine, and the seed raked 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 



