THYME. 
109 
of the kitchen or physic garden, from twelve to eighteen inches asunder. 
The plant continues for several years, producing abundant tufts of leaves an¬ 
nually. As they run up in strong stalks in summer, these should be cut 
down to encourage a production of young leaves below on the stem. To 
have young tansy in winter, plant some roots either in a hot-bed or in pots 
placed therein, or in a pinery or forcing house, at any time from November 
to March.— Abercrombie. 
Use. — w The young leaves are shredded down, and employed to give color 
and flavor to puddings ; they are also used in omelets and other cakes, and 
were formerly in much repute as a vermifuge.”— Loudon 
TARRAGON. 
Artemisia Dracunculus. — UEstragm , Fr.— Dragun , Ger. 
Culture. —This is a perennial plant, which may be propagated from seed, 
or from slips or offsets, in the same manner that tansy, mint, &c., are culti- 
vated. 
Use. — u Tarragon is frequently used in salads, especially by the French, 
to correct the coldness of other herbs. The leaves make an excellent pickle; 
they have a fragrant smell and aromatic taste. The use of them in Persia 
has ever been general, at meals, to create an appetite. The famous vinegar 
of Maille, in France, owes its superior flavor to this plant, which is now 
common in Pennsylvania.”— Dr. Mease. 
THYME. 
Thymus Vulgaris .— Tliym , Fr.— Thimian , Ger. 
There are, according to Loudon, two species of thyme cultivated for culi¬ 
nary purposes—the common and the lemon thyme. 
Common or garden thyme is a native of Spain and Italy. Of this there are 
two varieties, the broad and the narrow-leaved, besides the variegated, 
grown for ornament. 
Lemon thyme — T. citriodorus —is a very low evergreen shrub, trailing and 
seldom rising above four or six inches in height. It is distinguished by its 
strong smell of lemon. 
Culture. —The plant is best raised from seed. Sow as early in the spring 
as the season will permit, in a bed or border of light, fine earth, either broad- 
