CHAPTER XIX 



CONDIMENTAL AND SWEET REBBS 



Although there is little desire on the part of Ameri- 

 cans for condimental and flavoring herbs, nevertheless 

 every complete home garden should have a small area 

 set aside for the cultivation of at least a half dozen of 

 the leading kinds. What are commonly known as 

 herbs in the trade comprise a great variety of plants. 

 Some of them are grown for medicinal purposes, some 

 for flavoring, some for the decoration of culinary dishes 

 and others for salads and minor home uses. What are 

 commonly known as "the sweet herbs,'' however, are 

 such plants as are used as an incident to cookery. Of 

 these the most popular in America is sage. 



Nearly all the sweet herbs are of the easiest culti- 

 vation. They thrive in any loose, warm and open soil. 

 Although the growth is usually most profuse in rather 

 heavy and moist soils, it is believed that the aromatic 

 qualities, for which they are particularly esteemed, are 

 more pronounced in soils in which the plants do not 

 make an exuberant growth. The land should always 

 be rich enough, however, to produce a full development 

 of the plant. 



The sweet herbs are of two general classes as respects 

 the general methods of cultivation: the annuals, or those 

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



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