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MANUAL OF GARDENING 



corn salad, and parsley may be grown in small beds, or even in 

 boxes or pots; but in a garden where space is not too scant, they 

 may. be more conveniently managed in rows, like peas or beets. 

 Nearly all the salad plants may be sown in the spring, and from 

 time to time throughout the summer for succession. The group 

 is culturally not homogeneous, inasmuch as some of the plants 

 need special treatment; but most of them are cool-weather 

 subjects. 



Sweet-herbs. 



The herb garden should find a place on all amateurs' grounds. 

 Sweet-herbs may sometimes be made profitable by disposing of 

 the surplus to the green grocer and the druggist. The latter 

 will often buy all that the housewife wishes to dispose of, 

 as the general supply of medicinal herbs is grown by specialists, 

 and goes into the hands of the wholesaler and is often old when 

 received by the local dealer. 



The see'dsmen's catalogues mention upwards of forty different 

 herbs, medicinal and culinary. The majority of them are peren- 

 nial, and will grow for many years if well taken care of. How- 

 ever, it is better to resow them every three or four years. Beds 

 4 feet square of each of the herbs will supply an ordinary 

 family. 



The perennial sweet-herbs may be propagated by division, 

 although they are usually grown from seeds. The second year 

 — and sometimes even the first year — the plants are strong 

 enough for cutting. The common perennial sweet-herbs are: 

 Sage, lavender, peppermint, spearmint, hyssop, thyme, mar- 

 joram, balm, catnip, rosemary, horehound, fennel, lovage, 

 winter savory, tansy, wormwood, costmary. 



The commoner annual species (or those that are treated 

 as annuals) are: Anise, sweet basil, summer savory, coriander, 

 pennyroyal, caraway (biennial), clary (biennial), dill (biennial), 

 sweet marjoram (biennial). 



