ROSEMARY 



639 



the sea-coast. Stem branching, woody, with erect branches bear- 

 ing an abundance of linear-obtuse leaves, of a lively green colour 

 on the upper surface and 

 silvery gray underneath ; 

 flowers axillary, forming 

 long leafy clusters on the 

 upper part of the stems, 

 labiate, and of a gray- 

 blue ; seeds light brown, 

 oval, with a large white 

 hilum at one end. Their 

 germinating power lasts 

 for four years. 



Culture. — The 

 Rosemary does not re- 

 quire any culture. Tufts 

 of it planted in good, 

 well-drained soil, and, if 

 possible, at the foot of a 

 south wall, or on a slope 

 with a southern aspect, will 



Rosemary (-j^g- natural size ; detached branch, 

 5 natural size ; detached flower, natural size). 



continue productive for many years without requiring any attention. 

 Uses. — The leaves are used for seasoning. 



RUE 



Ruta graveolens^ L. RutacecB. 



French, Rue. German, Raute. Dutch, Wijnniit. Spanish, Ruda. 



Native of South Europe. — Perennial. — A plant growing from 

 16 in. to 2 ft. high and forming a small round bush. Stem woody, 

 very much branched ; leaves all stalked, twice or thrice divided, 

 and winged ; divisions almost triangular, or oval-obtuse ; flowers 

 large, with four yellow petals of a green colour, produced in short, 

 corymbose, terminal clusters ; seed-vessels rounded, four or five 

 lobed ; seeds black, crescent-shaped or kidney-shaped. Their ger- 

 minating power lasts for two years. 



Culture. — This plant is easily propagated in spring from seed, 

 or from divisions of the tufts, which, as soon as they are well rooted, 

 are planted out 20 in. apart in every direction in good and well- 

 drained, rather than moist, soil, where they may live for many years 

 without requiring any care. Cut the plants short every two or three 

 years in order to promote the growth of young stems. 



Uses. — The leaves, which have an exceedingly strong odour, 

 very disagreeable to most people, are sometimes used for seasoning. 

 They are bitter and very pungent. In old cookery books Rue is 

 frequently mentioned amongst the seasonings in common use. 



