444 
CULTURE OF SWEET AND BITTER HERBS. 
Savory. —There are two species of Savory cultivated in our gar¬ 
dens, the summer, Satuveja hortensis, and the winter, S. Mountana. 
The former is a hai^ly annual, a native of Italy, and has been cul¬ 
tivated ever since 1652. The latter, a native of the south of France 
and Italy, was cultivated a century before, or perhaps much earlier. 
Savory was used by the Romans as a spice, to give warmth to let¬ 
tuce and other cool salads ; and also for many purposes in medicine. 
Culture .—Sow the seeds of the summer Savory in April, on a 
warm border of light sandy soil, either in a bed or otherwise, as most 
convenient. Gather for drying just before it comes into flower. The 
winter Savory may be raised from seeds, in the same way as the 
annual or summer species; but the more usual way is by slips, or by 
dividing the plant, in March or April, to be either planted in beds 
nine inches or one foot apart, or in a single row as an edging, in 
which case they may be planted pretty close. 
Tansy. —Tanacetum vulgaris is a native of Britain, growing 
plentifully on the banks of the river Derwent, and the sandy banks 
of many other rivers. The juice of the young leaves was formerly 
used in puddings, to which it imparted a very pleasant flavour. It is 
now very larely used for domestic purposes, although our forefathers 
considered it a very necessary ingredient to mix with their cakes of 
bread, to be eaten during Lent. This herb was thought to be useful 
in relieving the stomach of phlegm, occasioned by constant fish diet, 
and for removing flatulency. It was also considered of service in many 
other diseases. Culture .—It is propagated by dividing the roots and 
planting them out in any common garden soil, in the open part of 
the garden, either in spring or autumn. 
Thyme grows most abundantly, in its natural state, in the South 
of Europe. Greece was celebrated for its thyme, on account of the 
excellent honey which it afforded. The Romans made great use of 
thyme in medicine. It yields a species of camphor, in distillation 
with water. The culinary use of it is principally for broth and 
ragouts. In Spain, they infuse it in the pickle with which they 
preserve their Olives. Culture .—The common Thyme is propagated 
by seeds, which may be sown in March or April; or by a division of 
the root. Plant out the slips in a bed, or other situation as may be 
thought proper. The Lemon Thyme is usually propagated in this 
mariner, and thrives best in a light dry sandy soil. Gather both 
sorts for drying as soon as they come into flower. 
