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GARDEN GUIDE 



Herbs 



From time immemorial herbs have been used for medicinal 

 and flavoring purposes, some being grown for their seed, some for 

 foliage, others for flowers and roots. It is always a genuine pleasure 

 to be able to supply your own wants, pure and unadulterated. The 

 varieties hsted herewith, the uses of which are fully explained, will 

 enable a selection to be made of the most desirable kinds essential for 

 home use. 



The culture of herbs requires no particular skill; they all Hke a 

 fairly rich soil, and may be grown from seeds or purchased as plants 

 or dormant roots. A bed 20 x 4 ft. should accommodate all the species 

 required for the average household, but more room may be given, if 

 desired, and beds 3 x 2 ft. devoted to each separate kind. 



The annual varieties should be grown by themselves. The peren- 

 nial varieties should be planted in permanent beds, as they come up 

 each year after being cut down in the Fall. 



All herbs grown for their foliage should be cut when the growth 

 is mature, or when the flowers show, tied in small bundles, and hung 

 in a dry place. When thoroughly dry, they can be put in paper bags, 

 and hung in the attic until required for use. Those grown for seed 

 should be allowed to blossom and produce seed which, when ripe, 

 should be carefully gathered and dried before storing away. Those 

 whose roots are to be used, should be dug in the Fall and thoroughly 

 washed and dried. 



Each variety should be carefully labeled to aid identification. 



Winter Protection. — Herbs require some protection during 

 Northern Winters and should be covered with straw, leaves, or manure. 

 The perennial varieties are to be cut down within a few inches of the 

 ground, except Lavender, Rosemary, Thyme, Sage and Wormwood. 

 These should be left about six inches above ground. Lavender and 

 Rosemary being shrubs, require particular protection, until the wood 

 becomes hard, say until their second or third year. 



Herbs from Seed. — All the appended list are easily raised from 

 seed, except Tarragon, which does not seed and consequently roots 

 must be planted. Sow your seed in a small prepared bed, then plant 

 the seedlings into permanent quarters as tliey become large enough 

 to handle. If planted on a dull day and watered, success will be 

 assured, or the seed may be sown where it is to remain, and gener- 

 ously thinned out to allow room for development. 



