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VEGETABLE GARDENING 
595. Culture. — The culture is practically the same as 
for parsnips. Seeds are sown in the open ground as early 
as possible in the spring, in rows 1 foot or more apart, 
and the plants thinned to 4 or 5 inches. The soil should 
be deep, rich and friable, sandy loams being preferred. 
Rigid thinning is essential to secure roots of good size. 
The seeds (botanically fruits) are much elongated, and 
for this reason difficult to sow with a drill. Market 
gardeners ordinarily dig some of the roots in the fall 
and store like parsnips. The remainder of the crop is 
left in the ground all winter and removed in the spring 
as soon as the frost is out of the ground. 
SAVORY 
596. Culture. — There are two kinds of savory, Sum- 
mer (Satureia hortensis) and Winter (Satureia montana). 
The former is an annual ; the latter a hardy perennial. 
Roth species are grown for their leaves, which when 
fresh and green are used for seasoning. They may be 
started from seed sown under glass or in the open 
ground. The plants should stand 6 to 12 inches apart in 
the row with sufficient space between rows to use the 
wheel hoe or horse cultivator. When dried, the leaves 
and tender stem tips are used for culinary purposes dur- 
ing the winter. 
SHALLOT (Allium ascaloniciim) 
597. Culture. — The shallot produces small, compound 
bulbs, called cloves. Instead of being inclosed in a thin 
membrane, as with the garlic, they are separate when 
mature. The flavor is somewhat milder than that of the 
onion. Any good onion soil will produce good shallots. 
The culture is the same as for onions. 
