SWEET AND BITTER HERBS. 
387 
Marjoram, (Origanum.)—Only two species are usually cultiva¬ 
ted in our gardens, the Pot-Marjoram, (O. Onites,) and the Sweet- 
Majoram, (O. Marjorana.) The former was introduced into this 
country, from Sicily, in 1759; it grows in abundance in Syracuse, 
and in some parts of Greece; it gives a pleasant flavour to broths, 
and was formerly much more used for the purpose than at present. 
The Siveet Marjoram, called also the Knotted , because its flowers 
are collected in small close heads like knots, is a half hardy bien¬ 
nial, a native of Portugal, and was introduced here, in 1573. The 
leaves have a pleasant smell, and a moderately warm aromatic bitter 
taste. This herb is mixed in food to make it more savoury, to assist 
digestion, and correct flatulency. It is accounted cephalic, and is 
useful in nervous complaints; it is regarded as a specific for apo¬ 
plexy and paralysis, and it was a very celebrated plant in the esti¬ 
mation of Hippocrates. 
Culture and Propagation.— The Pot-Marjoram is a perennial 
and propagated by dividing the roots in March or April, which 
should be planted in a light dry soil, in any situation. The Sweet 
or Knotted species is treated as an annual; it may either be sown in 
boxes, in a frame or greenhouse, or on a warm border of light soil, 
in the open air. The best situation out of doors is under a south 
wall, or on the border of a stove. The seeds should be sown broad¬ 
cast, and be very lightly covered. It is sometimes sown on a hot¬ 
bed, and transplanted into a border in May; and under a hand-glass 
in April, and transplanted when the plants are about three inches 
high. Judging from our own experience, we recommend that it be 
sown where it. is intended to stand, whether on a hotbed, under a 
hand-glass, in a box, or in the open border, for the plants seldom 
thrive so well after transplantation. The best time to sow is the be¬ 
ginning of April. Cut and dry them in the shade after the same 
manner as other herbs. 
Marigold, (Calendula officinalis.)—The name Calendula is de¬ 
rived from Calendce, the first of the month, because the plant conti¬ 
nues flowering every month from June until October or November, 
when its life terminates, being only an annual. The flowers are 
thought to he aperient, (gently purgative) cardiac, (cordial) alexi- 
pharmic, (antidote against poison) and sudorific, (promoting perspi¬ 
ration.) The leaves are also stimulating and gently purgative; they 
were formerly eaten and relished as a salad, but are now nearly out 
of use. Dr. James thought the flowers scarcely inferior to saffron. 
This herb is used in broths, to which it imparts an excellent flavour, 
hut it is much less in demand than formerly. It was introduced in¬ 
to this country, in 1573. c c 3 
