HERBS AND SUNDRY VEGETABLES 
Price, .10 per pkt. 
Artichoke, Globe. — Sow on a gentle hotbed 
early in March, plant out during May, or may 
be sown outdoors in April. 
Balm. — Used for making balm tea for medicinal 
purposes, and in some districts for making wine. 
Basil, Sweet 
“ Bush 
For seasoning and flavouring soups 
Borage. — Grown for salads, and also used for 
claret cup. 
Cardoon. — Sow in April or May on a sunny 
border; transplant into well-manured trenches 
in August or September, earth up and blanch 
in the same way as for celery. The midrib 
of the leaf used in salads and soups. 
Capsicum, or Pepper, Long Red 
Mixed 
Chili Pepper, Small Red 
Sow in heat 
end of Feb. 
I ruary or begin- 
ning of March, 
prick out into 
small pots fo r 
growing on in 
greenhouse or 
frame, or they 
| may be trans- 
planted to a 
warm border. 
Chervil. — Sow in March or April for summer, 
and again in July for winter use; thin out to 
about 6 inches apart. Excellent for garnishing 
and valuable for soups and salads. 
Corn Salad or Lamb’s Lettuce. — Sow in March 
and April for summer use, in drills 8 inches 
apart and thin plants to 4 or 5 inches apart. 
Chicory, Carter’s Improved. — Sow in April and 
May in good soil; thin out to about 6 inches 
apart. A splendid acquisition for salads. 
Dandelion. — Very useful for salads. Sow in 
May, and thin to from 9 to 12 inches apart. 
Egg Plant, Purple 
“ White 
Sow during March in heat, 
pot off when 3 or 4 inches 
high, and when established 
harden off and place in 
greenhouse for fruit to 
colour. 
Fennel. — Used for fish sauce and for garnishing. 
Lavender. — Grown for its aromatic flowers. 
Marjoram, Pot ) Used for stuffings 
>• and for flavouring 
“ Sweet Knotted ) soups. 
Purslain, Golden ) The young shoots and leaves 
“ Green f are used in salads. 
Rampion. — Sow on very fine soil in April or 
May. The leaves are used for salads and by 
some cooked as Spinach, and the roots used as 
Radishes. 
Rosemary. — Used for garnishing, and in some 
districts an infusion of the leaves is held to be 
very beneficial for relieving headache. 
Sage. — One of the best known of savoury herbs 
for sauces and stuffings. 
Savory, Summer Used for flavouring soups, and 
a sprig will be found to impart 
a piquancy if boiled with Peas 
“ Winter J and Beans. 
Sorrel, Broad Leaved ) Leaves used in soups, 
“ Common ) salads, and sauces. 
Thyme. — For sauces, stuffings, and soups. 
Whitloef. — Throws off great profusion of tender 
leaves, very useful for salads. 
Wormwood. — Used as a tonic when infused as 
tea; very bitter. 
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