OLERACEOUS PLANTS.
Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Coriander.
Costmary. Cumin. Dill. Fennel. Lavender. Lovage. Marigold. Marjoram.
Nigella. Parsley. Peppermint. Rosemary. Sage. Savory. Spearmint. Tansy.
Thyme.
ANGELICA.
Angelica archangelica.
Angelica is a native of Hungary and Germany, and is also indigenous to
Great Britain. It is a hardy, biennial plant, with a cylindrical,
hollow, herbaceous stem four or five feet high. The radical leaves are
from two to three feet long, compound, or divided in threes,
purplish-red at the base; flowers small, pale-yellow, in large,
terminal, spherical umbels; the seeds are of a yellowish color, oblong,
flattened on one side, convex on the opposite, ribbed, thin, and
membraneous on the borders, and retain their germinative power but a
single season,--nearly six thousand are contained in an ounce.
_Soil and Culture._--The plants thrive best in damp, and even wet,
localities; but may be grown in any good, well-enriched soil. As the
seeds soon lose their vitality, they should be sown in August,
immediately after ripening. Make a small bed, sow the seeds in drills
ten inches apart, and cover three-fourths of an inch deep. In this
seed-bed allow the young plants to remain until the following spring,
when they should be set out two feet asunder in each direction. The
stalks will be fit for use in May and June of the following year. If
the flower-stem is removed as it makes its appearance, the plants will
put forth fresh sprouts from the sides of the root, and survive three
years; but when allowed to blossom, and to perfect their seeds, the
plants soon after perish.
_Use._--Angelica was formerly used, after being blanched, as a salad,
like Celery. In the vicinity of London, it is raised to a considerable
extent for confectioners,--the tender leaf-stalks and flowering-shoots
serving as a basis for sweetmeat. The seeds are sometimes employed for
flavoring liquors.
* * * * *
ANISE.
Pimpinella anisum.
This is an annual plant, originally from Egypt. Though but little
cultivated in this country, neither our soil nor climate is unsuitable;
and it might be successfully, if not profitably, grown in the Middle and
warmer parts of the Northern States. Large quantities of the seeds are
raised on the Island of Malta and in some parts of Spain, and thence
exported to England and America for the purpose of distillation or
expression.
The stem is from a foot and a half to two feet high, and separates into
numerous slender branches; the leaves are twice pinnate,--those of the
upper part of the stalk divided into three or four narrow segments; the
flowers are small, yellowish-white, produced in large, loose umbels, at
the extremities of the branches; the seeds are of a grayish-green color,
oblong, slightly bent or curved, convex and ribbed on one side, concave
on the opposite, and terminate in a small bunch, or knob,--nearly nine
thousand are contained in an ounce, and they retain their vitality three
years.
_Culture._--Anise is raised from seeds sown annually, and thrives best
in light, rich, comparatively dry soil, and in a warm, sunny situation.
As early in spring as the appearance of settled warm weather, lay out a
bed four feet and a half wide, and as long as may be desired; spread on
a thin dressing of well-digested compost, and spade it thoroughly in
with the soil; then rake the surface fine and even, and sow the seed
thinly in drills twelve inches apart and an inch deep, allowing an ounce
of seed for a hundred and fifty linear feet. When the plants are an inch
high, thin them to five or six inches apart; and, as they increase in
size, keep the ground between the rows loose, and the spaces between the
plants free from weeds. Towards the close of the season, the seed will
be ripened sufficiently for harvesting; when the plants should be pulled
up, and spread in a sunny place until dry. The seed should then be
threshed from the heads, riddled and winnowed, and again exposed to the
sun, or spread in a dry, airy room, to evaporate any remaining moisture;
when they will be ready for use or the market.
In field culture, the grower should follow substantially the same
method, with the exception of laying out the ground; omitting, in this
particular, its division into beds. After the land has been well
prepared, the seed can be sown with great facility by a common
sowing-machine, adjusted as when employed for sowing carrots. At the
time of harvesting, the plants may be cut near the surface of the
ground, or even mowed; thereby avoiding much of the inconvenience
arising from the soil that adheres to the roots when the plants are
pulled up.
There are no varieties.
_Use._--The seeds and leaves are used both in medicine and cookery. The
green leaves are employed in salads, and for seasoning and garnishing,
like Fennel. The seeds have a fragrant odor, a pleasant, warm taste, and
are highly carminative. Large quantities are used for distillation and
in flavoring liquors, and also for expressing for their essential oil.
* * * * *
BALM.
Melissa officinalis.
A hardy, perennial plant, from the south of Europe. The stalk is
four-sided, branching, and from two to three feet high; leaves opposite,
in pairs, ovate, toothed on the borders; the flowers are small, nearly
white, produced in spikes, or clusters, at or near the top of the plant.
_Soil, Propagation, and Culture._--Any warm, mellow, garden soil is
suited to its growth. It is generally propagated by dividing the roots,
which may be done either in spring or in autumn. After thoroughly
stirring the soil, set the roots in rows fifteen inches apart, and a
foot apart in the rows. Under good management, the plants will soon
completely cover the surface of the ground, and the bed will not need
renewal for many years.
_Gathering._--If required for drying, the plants should be cut as they
come into flower, separating the stems at the surface of the ground.
They should not be exposed to the sun in drying, but placed in an airy,
shady place, and allowed to dry gradually. The leaves, in their green
state, may be taken directly from the plants as they are required for
use.
_Use._--The plant has a pleasant, lemon-like odor; an agreeable,
aromatic taste; and, in flavoring certain dishes, is used as a
substitute for lemon-thyme. It is beneficial in hemorrhage, and other
diseases of the lungs; and, in the form of tea, constitutes a cooling
and grateful diluent in fevers. A mixture of balm and honey, or sugar,
is sometimes applied to the interior of beehives, just previous to
receiving the swarm, for the purpose of "attaching the colony to its new
settlement."
* * * * *
BASIL.
Ocymum.
There are two species of Basil cultivated in gardens; viz., the Common
Sweet Basil (_O. basilicum_) and the Small Bush Basil (_O. minimum_). Of
the Common Sweet Basil, there are three varieties; and of the Bush
Basil, two varieties. They are all annuals, and are grown from seeds,
which are black, small, oblong, and retain their vitality from six to
ten years.
COMMON SWEET BASIL.
Large Sweet Basil. Ocymum basilicum.
Stem from a foot to a foot and a half in height; leaves comparatively
large, green, ovate, sharply pointed; flowers white, in whorls at the
extremities of the stems and branches. The whole plant, when bruised, is
highly aromatic; having the odor and flavor of cloves.
The seeds of the Common Sweet Basil, and also those of the two following
varieties, may be sown in a hot-bed in March, and the plants set out in
May in rows a foot apart, and five or six inches apart in the rows; or
the seeds may be sown in the open ground the last of April or early in
May, and the plants thinned while young, as directed for transplanting.
In removing the plants from the hot-bed, retain as much of the earth
about the roots as possible; water freely as soon as transplanted, and
also in dry weather; and they will soon yield an abundance of tender
stems and leaves.
_Varieties._--
PURPLE BASIL.
Basilic grand violet. _Vil._
Leaves and flowers purple. When grown in sunny situations, the
leaf-stems and young branches are also purple. In other respects, the
variety is similar to the Common Sweet Basil. Its properties and uses
are the same.
LETTUCE-LEAVED BASIL. _Vil._
The leaves of this variety are large, pale-green, wrinkled and blistered
like those of some kinds of Lettuce: whence the name. It resembles the
foregoing varieties in taste and odor, and is used for the same
purposes.
BUSH BASIL.
Ocymum minimum.
The Bush Basils are small, low-growing, branching plants; and are
propagated and cultivated like the Common Sweet Basil.
GREEN BUSH BASIL.
Basilic fin vert. _Vil._
Stem about eight inches high; leaves small, green, oval; flowers white,
produced in whorls about the upper portion of the principal stalk and
towards the extremities of the branches.
PURPLE BUSH BASIL.
Basilic fin violet. _Vil._
Leaves purple. In other respects, similar to the Green Bush Basil.
_Use._--The leaves and young branches have a strong, clove-like taste
and odor, and are used in highly seasoned soups and meats. They are also
sometimes added to salads. For winter use, the stalks are cut while in
flower, dried, powdered, and preserved, like other pot-herbs.
* * * * *
BORAGE.
Borago officinalis.
Borage is generally classed as a hardy annual, though it is sometimes
biennial. Stem two feet high; the leaves are oval, alternate, and, in
common with the stalk and branches, thickly set with stiff, bristly
hairs; the flowers are large and showy,--they are red, white, or blue,
and often measure more than an inch in diameter; the seeds are large,
oblong, slightly curved, and retain their germinative property three
years.
_Soil and Cultivation._--Borage thrives best in light, dry soil. The
seeds are sown in April or May, in drills ten or twelve inches apart,
and half an inch deep. They should be sown quite thinly, or so as to
secure a plant for every six or eight inches; to which distance they
should be thinned. When a continued supply is required, a second sowing
should be made in July. The plants seed abundantly; and, when once
introduced into the garden, spring up spontaneously.
_Use._--The plant is rarely cultivated and little used in this country.
It is sometimes employed as a pot-herb, and the young shoots are
occasionally mixed in salads. They are also sometimes boiled and used as
Spinach. The flowers make a beautiful garnish, and it is well worthy
cultivation as an ornamental plant. "The stalks and foliage contain a
large proportion of nitre; and, when dried, burn like match-paper."
_Varieties._--There are several varieties, differing slightly, except in
the color of the flowers; the Red-flowering, White-flowering, and
Blue-flowering being the principal. A variety, with variegated foliage,
is described by some authors. Miller states that "they generally retain
their distinctions from seeds."
* * * * *
CARAWAY.
Carum carui.
The Common Caraway is a hardy, biennial plant; a native of various parts
of Europe; and, to a considerable extent, naturalized in this country.
The root is long and tapering, of a yellowish-white color, and about
three-fourths of an inch in diameter near the crown or at its broadest
part; the flesh of the root is white, fine-grained, with a flavor not
unlike that of the carrot; the flower-stalks are put forth the second
season, and are about two feet and a half in height, with numerous
spreading branches; the leaves are finely cut, or divided, and of a
deep-green color; the flowers are small, white, and produced in umbels
at the ends of the branches; the seeds, which ripen quite early in the
season, are of an oblong form, somewhat curved, furrowed, slightly
tapering towards the extremities, of a clear olive-brown color, and
pleasant, aromatic flavor and odor,--nearly eight thousand five hundred
seeds are contained in an ounce, and they retain their vitality three
years.
_Soil and Cultivation._--Caraway is one of the hardiest of plants, and
succeeds well in almost any soil or situation. In the coldest parts of
the United States, and even in the Canadas, it is naturalized to such an
extent about fields and mowing lands, as to be obtained in great
abundance for the mere labor of cutting up the plants as the ripening of
the seeds takes place.
When cultivated, the sowing may be made in April or May: but, if sown
just after ripening, the seeds not only vegetate with greater certainty,
but the plants often flower the ensuing season; thus saving a summer's
growth. Sow in drills twelve or fifteen inches apart, and cover half an
inch deep. When the plants are well up, thin to six or eight inches
apart, and keep the ground loose, and free from weeds. The seeds will
ripen in the July of the year after sowing. For other methods of
culture, see CORIANDER.
_Use._--It is principally cultivated for its seeds, which constitute an
article of some commercial importance; a large proportion, however, of
the consumption in this country being supplied by importation from
Europe. They are extensively employed by confectioners, and also for
distillation. They are also mixed in cake, and, by the Dutch, introduced
into cheese.
It is sometimes cultivated for its young leaves, which are used in soups
and salads; or as a pot-herb, like Parsley. The roots are boiled in the
manner of the Carrot or Parsnip, and by some preferred to these
vegetables; the flavor being considered pleasant and delicate.
There are no described varieties.
* * * * *
CLARY. _Loud._
Clary Sage. Salvia sclarea.
Clary is a hardy, biennial plant. It is indigenous to the south of
Europe, and has been cultivated in gardens for upwards of three
centuries. The radical leaves are large, rough, wrinkled,
oblong-heart-shaped, and toothed on the margin; stalk two feet high,
four-sided, clammy to the touch; flowers pale-blue, in loose, terminal
spikes; seeds round, brownish, and, like others of the family, produced
four together,--they retain their vitality two years.
_Sowing and Culture._--It is generally grown from seeds, which are sown
annually in April or May, in drills fifteen or eighteen inches apart,
and half or three-fourths of an inch deep. When the young plants are two
or three inches high, thin them to ten or twelve inches apart, and treat
the growing crop in the usual form during summer. The leaves will be in
perfection in the ensuing autumn, winter, and spring; and the plants
will blossom, and produce their seeds, in the following summer.
_Use._--The leaves are used for flavoring soups, to which they impart a
strong, peculiar flavor, agreeable to some, but unpleasant to most
persons. It has some of the properties of Common Sage, and is
occasionally used as a substitute.
The plant is seldom employed in American cookery, and is little
cultivated.
* * * * *
CORIANDER. _Law._
Coriandrum sativum.
A hardy annual, supposed to have been introduced from the south of
Europe, but now naturalized in almost all temperate climates where it
has once been cultivated.
Stem about two feet in height, generally erect, but, as the seeds
approach maturity, often acquiring a drooping habit; stem-leaves more
finely cut or divided than those proceeding directly from the root, and
all possessed of a strong and somewhat disagreeable odor. The generic
name is derived from _Koris_ (a bug), with reference to the peculiar
smell of its foliage. Flowers white, produced on the top of the plant,
at the extremities of the branches, in flat, spreading umbels, or
bunches; seeds globular, about an eighth of an inch in diameter, of a
yellowish-brown color, with a warm, pleasant, aromatic taste,--they
become quite light and hollow by age, and are often affected by insects
in the manner of seed-pease. Though they will sometimes vegetate when
kept for a longer period, they are not considered good when more than
two years old.
_Propagation and Cultivation._--Like all annuals, it is propagated from
seed, which should be sown in April or May, in good, rich, mellow soil
well pulverized. Sow in drills made fourteen or sixteen inches asunder
and about three-fourths of an inch in depth, and thin to nine inches in
the rows. It soon runs to flower and seed, and will be ready for
harvesting in July or August.
In the south of England, Coriander is generally cultivated in connection
with Caraway; eighteen pounds of Caraway seed being mixed with fifteen
pounds of Coriander for an acre. The Coriander, being an annual, yields
its crop the first season. After being cut, it is left on the field to
dry, and the seeds afterwards beaten out on cloths; the facility with
which these are detached not admitting of the usual method of
harvesting.
An unquestionably preferable mode of cultivation would be to sow them
both in drills alternately, by which means the Caraway would be more
easily hoed and cleaned after the removal of the Coriander.
_Use._--It is generally cultivated for its seeds, which are used to a
considerable extent by druggists, confectioners, and distillers. In the
garden, it is sometimes sown for its leaves, which are used as Chervil
in soups and salads; but, when so required, a sowing should be made at
intervals of three or four weeks.
There are no varieties.
* * * * *
COSTMARY, OR ALECOST.
Balsamita vulgaris.
Costmary is a hardy, perennial plant, with a hard, creeping root, and an
erect, branching stem two or three feet high. The radical leaves, which
are produced on long footstalks, are oval, serrated, and of a grayish
color,--those of the stalk are sessile, smaller than the radical ones,
but similar in form; the flowers are deep-yellow, in erect, terminal,
spreading corymbs; the seeds are small, slightly curved, and of a
grayish-white color.
HOARY-LEAVED COSTMARY. _Loud._
A variety with deeply divided and hoary leaves, less fragrant than the
preceding.
_Propagation and Cultivation._--Costmary may be cultivated in almost any
description of soil or situation. It is sometimes grown from seeds, but
is generally propagated by dividing the roots, which increase rapidly,
and soon entirely occupy the ground. They are taken up for planting out
either in spring or autumn, and should be set two feet apart in each
direction. By occasionally thinning out the plants as they become too
thick, a bed may be continued many years.
_Use._--The plant has a soft, agreeable odor, and is sometimes used as a
pot-herb for flavoring soups. The leaves are used in salads, and also
for flavoring ale or beer: hence the name "Alecost."
* * * * *
CUMIN.
Cuminum cyminum.
Cumin is a native of Egypt. It is a tender, annual plant, from nine to
twelve inches high. The leaves are deep-green, and divided into long,
linear segments, not unlike those of Fennel; the flowers are white or
pale-blue, and produced in small umbels at the extremities of the
branches; the seeds are long, furrowed, of a pale-brownish color, and
somewhat resemble those of Anise,--about seven thousand are contained in
an ounce, and they retain their power of germination three years.
_Soil and Cultivation._--Cumin requires a light, warm-loamy soil. The
seed should be sown about the beginning of May, in drills fourteen
inches apart and half an inch deep. When the plants are well up, they
should be thinned to three or four inches apart in the lines. The
treatment of the growing crop, and the usual method of harvesting, are
the same as directed for Anise or Coriander.
The seed is sometimes sown broadcast; the soil being first finely
pulverized, and raked smooth and even. This may be successfully
practised upon land naturally light and warm, if free from weeds.
Though a native of a warm climate, Cumin may be successfully grown
throughout the Middle States, and in the warmer portions of the Northern
and Eastern.
_Use._--The plant is cultivated for its seeds, which are carminative,
and used as those of Caraway and Coriander. They are sometimes employed
for flavoring spirits.
The plant is rarely grown, and the seeds are but little used, in the
United States. There are no varieties.
* * * * *
DILL. _Loud._
Anethum graveolens.
Dill is a hardy, biennial plant. There is but one species cultivated,
and there are no varieties. The stem is erect and slender, and the
leaves are finely divided; the flowers are produced in June and July of
the second year, and the seeds ripen in August. The plant resembles
Fennel in its general character, though smaller and less vigorous.
_Propagation and Cultivation._--Dill flourishes best in light soil, and
is propagated from seeds sown annually. As these retain their vitality
but a single year, and, even when kept through the winter, vegetate
slowly, they are frequently sown late in summer, or early in autumn,
immediately after ripening. The drills are made a foot apart, and the
seeds covered half an inch deep. The young plants should be thinned to
six inches apart in the rows; and the leaves may be gathered for use
from July till winter, and in the following spring till the plants have
run to flower.
_Use._--"The whole plant is strongly aromatic. Its leaves are used to
give flavor to pickles, particularly cucumbers; and occasionally are
added to soups and sauces: the seeds are also employed for flavoring
pickles. All parts of the plant are used in medical preparations."
* * * * *
FENNEL.
Foeniculum.
Three species of Fennel are cultivated, differing not only in habit,
but, to some extent, in their properties. The stems vary in height from
two to four feet, and are smooth and branching; the flowers are yellow,
in terminal umbels; the seeds are oval, ribbed, or furrowed, generally
of a light, yellowish-brown color, and retain their vitality from three
to five years.
_Soil, Sowing, and Culture._--A light, dry soil is best adapted to the
growth of Fennel; though it will thrive well in any good garden loam. It
is generally raised from seeds, which may be sown in August, just after
they ripen, or in April and May. They are generally sown in drills
fifteen or eighteen inches apart, and about three-fourths of an inch
deep,--the young plants being afterwards thinned to twelve or fifteen
inches apart in the drills; or a few seeds may be scattered broadcast on
a small seed-bed, raked in, and the seedlings, when two or three inches
high, transplanted to rows, as before directed.
Fennel is sometimes propagated by a division of the roots and by
offsets. This may be performed either in spring, summer, or autumn. Set
the roots, or shoots, fifteen inches apart in each direction; and they
will soon become stocky plants, and afford an abundance of leaves for
use. When cultivated for its foliage, the flowering-shoots should be cut
off as they may make their appearance, to encourage the production of
fresh shoots, and to give size and succulency to the leaves.
The species and their peculiar uses are as follow:--
COMMON OR BITTER FENNEL.
Foeniculum vulgare.
A perennial species, with deep, strong, fleshy roots; stem three or four
feet high, with finely divided leaves. The flowers are put forth in
July, and the seeds ripen in August: the latter are about one-sixth of
an inch long, of a greenish-brown color, and, in common with the leaves,
of a decidedly bitter taste.
_Soil, Sowing, and Culture._--This species may be grown in almost any
soil or situation. Sow the seeds soon after ripening, or early in
spring. The plants require no other care than to be kept free from
weeds.
_Use._--The young leaves are used for flavoring soups and sauces, and
are sometimes mixed in salads. The seeds are carminative, and the roots
and leaves have reputed medicinal properties.
DARK-GREEN LEAVED. _Loud._
A variety with deep-green foliage. Its uses, and modes of culture, are
the same as those of the foregoing species.
FLORENCE OR ITALIAN FENNEL. _Mill._
Finochio. Sweet Azorian Fennel. Foeniculum dulce.
Quite distinct from the Common Fennel, and generally cultivated as an
annual. The stem, which is about eighteen inches high, expands near the
surface of the ground; and, when divided horizontally, presents an oval
form, measuring four or five inches in one direction, and two inches in
the opposite. The flowers are produced in umbels, as in the other
species. The seeds are slender, yellow, somewhat curved, sweet and
pleasant to the taste, and of an agreeable, anise-like odor.
_Sowing and Culture._--The plant should be grown in well-enriched,
mellow soil. Sow the seeds in April or May, thinly, in shallow drills
from eighteen inches to two feet apart. Half an ounce of seeds will be
sufficient for fifty feet of drill; or, by transplanting when they
spring up too thickly, will furnish seedlings for a hundred feet.
The plants should be eight or ten inches apart; and, when the stems have
attained a sufficient size, they should be earthed up for blanching, in
the manner of Celery. Two or three weeks will be required to perfect
this; and, if properly treated, the stems will be found white, crisp,
tender, and excellent.
Plants from the first sowing will be ready for use in July and August.
For a succession, a few seeds may be sown in June, or early in July.
_Use._--The blanched portion of the stem is mixed in soups, and also
used as a salad. It is served like Celery, with various condiments; and
possesses a sweet, pleasant, aromatic taste.
It is a popular vegetable in some parts of Europe, but is rarely
cultivated in this country.
SWEET FENNEL. _Mill._
Malta Fennel. Foeniculum officinale.
By some writers, this has been described as a variety of the Common
Fennel; but its distinctive character appears to be permanent under all
conditions of soil and culture. The leaves are long and narrow, and,
compared with those of the last named, less abundant, and not so
pointed. The stem is also shorter, and the seeds are longer, more
slender, and lighter colored.
_Sowing and Cultivation._--It is propagated and cultivated as the Common
Fennel.
_Use._--It is used in all the forms of the last named. The seeds have a
sweet, pleasant, anise-like taste and odor, are strongly carminative,
and yield an essential oil by distillation.
LAVENDER.
Lavendula spica.
Lavender is a hardy, low-growing, shrubby plant, originally from the
south of Europe. There are three varieties; and they may be propagated
from seeds by dividing the roots, or by slips, or cuttings.
The seeds are sown in April or May. Make the surface of the soil light
and friable, and sow the seeds in very shallow drills six inches apart.
When the seedlings are two or three inches high, transplant them in rows
two feet apart, and a foot apart in the rows.
The slips, or cuttings, are set in April, two-thirds of the length in
the soil, and in rows as directed for transplanting seedlings. Shade
them for a few days, until they have taken root; after which, little
care will be required beyond the ordinary form of cultivation.
The roots may be divided either in spring or autumn. Though Lavender
grows most luxuriantly in rich soil, the plants are more highly
aromatic, and less liable to injury from severe weather, when grown in
light, warm, and gravelly situations.
_Use._--Lavender is sometimes used as a pot-herb, "but is more esteemed
for the distilled water which bears its name, and which, together with
the oil, is obtained in the greatest proportion from the flower-spikes
which have been gathered in dry weather, and just before the flowers are
fully expanded. The oil of lavender is obtained in the ratio of an ounce
to sixty ounces of dried flowers."--_Law._
"In the neighborhood of Mitcham, in Surrey, England, upwards of two
hundred acres are occupied with Lavender alone."--_Thomp._
_Varieties._--
BROAD-LEAVED LAVENDER. _Mill._
Spike Lavender.
Compared with the Common Lavender, the branches of this variety are
shorter, more sturdy, and thicker set with leaves; the latter being
short and broad.
The Broad-leaved Lavender rarely blossoms; but, when this occurs, the
leaves of the flower-stalk are differently formed from those of the
lower part of the plant, and somewhat resemble those of the Common
variety. The stalks are taller, the spikes lower and looser, and the
flowers smaller, than those of the last named.
COMMON OR BLUE-FLOWERING LAVENDER.
Narrow-leaved Blue-flowering.
A shrubby, thickly-branched plant, from a foot to upwards of three feet
high, according to the depth and quality of the soil in which it is
cultivated. The leaves are opposite, long, and narrow; flowers blue or
purple, in spikes.
The whole plant is remarkably aromatic; but the flowers have this
property in a greater degree than the foliage or branches. The plants
are in perfection in July and August, and are cut for drying or
distillation, close to the stem, as the blossoms on the lower part of
the spikes begin to change to a brown color.
NARROW-LEAVED WHITE-FLOWERING.
A sub-variety of the Common Lavender, with white flowers. It is of
smaller growth and less hardy than the last named, though not so
generally cultivated. Its properties and uses are the same.
* * * * *
LOVAGE.
Ligusticum levisticum.
Lovage is a hardy, perennial plant, with a hollow, channelled, branching
stem six or seven feet high. The leaves are winged, smooth, deep,
glossy-green, and somewhat resemble those of Celery; the flowers are
yellow, and produced in large umbels at the extremities of the branches;
the seeds are oblong, striated, of a pale, yellowish-brown color, and
retain their germinative powers but one year.
_Soil, Propagation, and Culture._--Lovage requires a deep, rich, moist
soil; and is propagated either by seeds or dividing: the roots. The
seeds should be sown in August, or immediately after ripening; as, when
sown in spring, they seldom vegetate well. When the young plants have
made a growth of two or three inches, they should be transplanted three
feet apart in each direction; and, when well established, will require
little care, and continue for many years.
The roots may be divided in spring or autumn; and should be set three
feet apart, as directed for seedling plants; covering the crowns three
inches deep.
_Use._--Lovage was formerly cultivated as an esculent; but its use as
such has long been discontinued. It is now cultivated for its medicinal
properties; both the seeds and roots being used. The latter are large,
fleshy, dark-brown without, yellowish within, and of a peculiar, warm,
aromatic taste. They are sliced and dried, and in this state are used to
some extent by confectioners. The seeds are similar to the roots in
taste and odor, but have greater pungency. In appearance and flavor, the
plant is not unlike Celery.
There are no varieties.
* * * * *
MARIGOLD.
Pot Marigold. Calendula officinalis.
This hardy annual is a native of France and the south of Europe. Aside
from its value for culinary purposes, its large, deep, orange-yellow
flowers are showy and attractive; and it is frequently cultivated as an
ornamental plant. The stem is about a foot in height; the leaves are
thick and fleshy, rounded at the ends, and taper to the stalk; the
flowers are an inch and a half or two inches in diameter,
yellow,--differing, however, in depth of color, and single or double
according to the variety; the seeds are large, light-brown, much curved
and contorted, and very irregular both in their size and form.
_Sowing and Cultivation._--The plant is of easy culture. The seeds are
sown in autumn, just after ripening; or in April, May, or June. Make the
drills a foot apart; cover the seed three-fourths of an inch deep; and,
when the plants are an inch or two inches high, thin them to eight or
ten inches apart. Plants from the first sowing will blossom early in
July, and continue in bloom until destroyed by frost.
_Gathering._--The flowers are gathered when fully expanded, divested of
their calyxes, and spread in a light, airy, shaded situation until they
are thoroughly dried. They are gathered as they come to perfection; for,
when the plants are allowed to ripen their seeds, they become much less
productive.
_To raise Seed._--Leave one or two of the finest plants, without cutting
the flowers; and, when the heads of seed begin to change from a green to
a brownish color, cut them off, spread them a short time as directed for
drying the flowers, and pack away for use.
_Use._--The flowers are used in various parts of Europe for flavoring
soups and stews, and are much esteemed. Though often grown as an
ornamental plant, the flowers are but little used in this country for
culinary purposes. The varieties are as follow:--
COMMON ORANGE-FLOWERED.
Flowers single, deep orange-yellow, high-flavored. It is considered the
best variety for cultivation.
LEMON-FLOWERED.
This differs from the foregoing in the paler color of the flowers, which
are also less aromatic. The plants are not distinguishable from those of
the Common Orange-flowered.
DOUBLE ORANGE-FLOWERING.
Of the same color with the first named, but with fine, large, double
ornamental flowers. The petals are flat, and rest in an imbricated
manner, one on the other, as in some varieties of the Anemone. It is
more productive, but less aromatic, than the Single-flowering.
DOUBLE LEMON-FLOWERING.
A variety of the second-named sort, with double flowers like those of
the preceding.
To raise good seeds of either of the double-flowering kinds, all plants
producing single flowers must be removed as soon as their character is
known. When the single and double-flowering plants are suffered to grow
together, the latter rapidly deteriorate, and often ultimately become
single-flowering.
CHILDING, OR PROLIFEROUS MARIGOLD. _Loud._
This variety produces numerous small flowers from the margin of the
calyx of the large central flowers. It is quite ornamental, but of
little value as an esculent.
* * * * *
MARJORAM.
Origanum.
COMMON MARJORAM.
Origanum vulgare.
A perennial species, with a shrubby, four-sided stem, a foot and a half
high; leaves oval, opposite,--at the union of the leaves with the stalk,
there are produced several smaller leaves, which, in size and form,
resemble those of the Common Sweet Marjoram; the flowers are pale-red,
or flesh-colored, and produced in rounded, terminal spikes; the plants
blossom in July and August, and the seeds ripen in September.
_Propagation and Culture._--It may be grown from seeds, but is generally
propagated by dividing the roots, either in spring or autumn. Set them
in a dry and warm situation, in rows fifteen inches apart, and ten or
twelve inches from plant to plant in the rows.
The seeds may be sown in a seed-bed in April or May, and the seedlings
transplanted to rows as directed for setting the roots; or they may be
sown in drills fifteen inches apart, afterwards thinning out the young
plants to ten inches apart in the drills.
There is a variety with white flowers, and another with variegated
foliage.
_Use._--The young shoots, cut at the time of flowering and dried in the
shade, are used as Sweet Marjoram for seasoning soups and meats. The
whole plant is highly aromatic.
SWEET MARJORAM.
Knotted Marjoram. Origanum majorana.
Sweet Marjoram is a native of Portugal. Though a biennial, it is always
treated as an annual; not being sufficiently hardy to withstand the
winters of the Middle or Northern States in the open ground. The plant
is of low growth, with a branching stem, and oval or rounded leaves. The
flowers, which appear in July and August, are of a purplish color, and
produced in compact clusters, or heads, resembling knots: whence the
term "Knotted Marjoram" of many localities. The seeds are brown,
exceedingly small, and retain their germinative properties three years.
_Sowing and Cultivation._--Sweet Marjoram is raised from seeds sown
annually in April, May, or June. Its propagation, however, is generally
attended with more or less difficulty, arising from the exceeding
minuteness of the seeds, and the liability of the young seedlings to be
destroyed by the sun before they become established. The seeds are sown
in drills ten or twelve inches apart, and very thinly covered with
finely pulverized loam. Coarse light matting is often placed over the
bed immediately after sowing, to facilitate vegetation; and, if allowed
to remain until the plants are well up, will often preserve a crop which
would otherwise be destroyed.
The seeds are sometimes sown in a hot-bed, and the plants set out in May
or June, in rows twelve inches apart, and six inches apart in the rows.
_Gathering._--The plants, when in flower or fully developed, are cut to
the ground; and, for winter use, are dried and preserved as other
pot-herbs.
_Use._--Sweet Marjoram is highly aromatic, and is much used, both in the
green state and when dried, for flavoring broths, soups, and stuffings.
POT MARJORAM.
Origanum onites.
A perennial species, from Sicily. Stem a foot or more in height,
branching; leaves oval, comparatively smooth; the flowers are small, of
a purplish color, and produced in spikes.
_Propagation and Cultivation._--The species is propagated, and the crop
in all respects should be treated, as directed for Common Marjoram. The
properties and uses of the plant are also the same. Both, however, are
much inferior to the Sweet Marjoram last described.
WINTER SWEET MARJORAM. _Corb._
Origanum heracleoticum.
A half-hardy perennial, from the south of Europe. Stem eighteen inches
high, purplish; the leaves are opposite, oval, rounded at the ends, and
resemble those of Sweet Marjoram; the flowers are white, and are put
forth in July and August, in spikelets about two inches in length; the
seeds ripen in September.
_Propagation and Culture._--It may be grown from seeds, but is generally
propagated by dividing the roots either in the spring or fall, and
planting the divisions ten inches apart, in rows eighteen inches
asunder. It succeeds best in dry localities, and requires no other
attention than to have the soil kept loose, and free from weeds.
There is a variety with variegated leaves, but differing in no other
respect from the foregoing.
_Use._--The leaves and young branches are used in soups, and stuffing
for meats; and should be cut when just coming into flower, and dried in
the shade.
* * * * *
AROMATIC NIGELLA.
Four Spices. Allspice. Black Cumin. Quatre Epices, of the French.
Nigella saliva.
A hardy, annual plant from the East Indies. Stem twelve to eighteen
inches high, with alternate, sessile, finely divided leaves; the flowers
are large, white, variegated with blue; the seeds, which are produced
in a roundish capsule, are somewhat triangular, wrinkled, of a yellowish
color, and pungent, aromatic taste,--about thirteen thousand are
contained in an ounce, and they retain their vitality three years. There
is a species cultivated, the seeds of which are black.
_Soil and Cultivation._--It is always raised from seed, and thrives best
in light, warm soil. The seed may be sown from the middle of April to
the middle of May. Pulverize the soil well, make the surface smooth and
even, and sow in drills twelve or fourteen inches apart and about half
an inch deep. When the plants are two inches high, thin them to five or
six inches apart in the rows. During the summer, cultivate in the usual
manner, keeping the soil loose, and watering occasionally if the weather
be dry; and in August or September, or when the seed ripens, cut off the
plants at the roots, spread them in an airy situation, and, when
sufficiently dried, thresh out; after which, spread the seed a short
time to evaporate any remaining moisture, and they will be ready for
use.
_Use._--The seeds have a warm, aromatic taste; and are employed in
French cookery, under the name of _quatre épices_, or "four spices."
* * * * *
PARSLEY.
Apium petroselinum.
Parsley is a hardy, biennial plant from Sardinia. The leaves of the
first year are all radical, compound, rich, deep-green, smooth, and
shining. When fully developed, the plant measures three or four feet in
height; the flowers are small, white, in terminal umbels; the seeds are
ovoid, somewhat three-sided, slightly curved, of a grayish-brown color
and aromatic taste,--seven thousand are contained in an ounce, and they
retain their vitality three years.
_Soil and Propagation._--Parsley succeeds best in rich, mellow soil, and
is propagated from seeds sown annually; an ounce of seed being allowed
to a hundred and fifty feet of drill.
_Sowing._--As the seed vegetates slowly,--sometimes remaining in the
earth four or five weeks before the plants appear,--the sowing should be
made as early in spring as the ground is in working condition. Lay out
the bed of a size corresponding to the supply required, spade it deeply
and thoroughly, level the surface (making it fine and smooth), and sow
the seed in drills fourteen inches apart, and half an inch deep. When
the plants are two or three inches high, thin them to eight or ten
inches apart; being careful, in the thinning, to leave only the best and
finest curled plants.
According to Lindley, the finest curled kinds will rapidly degenerate
and become plain, if left to themselves; while, on the other hand,
really excellent sorts may be considerably improved by careful
cultivation.
The best curled Parsley is obtained by repeated transplantings. When the
seedlings are two inches high, they are set in rows ten inches apart,
and six inches apart in the rows. In about four weeks, they should be
again transplanted to where they are to remain, in rows eighteen inches
apart, and fourteen inches apart in the rows. When thus treated, the
plants become remarkably close, of a regular, rosette-like form, and
often entirely cover the surface of the ground. When grown for
competition or for exhibition, this process of transplanting is thrice
and often four times repeated.
_Seed._--In autumn, select two or three of the finest curled and most
symmetrical plants; allow them to remain unplucked; give a slight
protection during winter; and, in the following summer, they will yield
abundantly. Much care is requisite in keeping the varieties true. This
is especially the case with the curled sorts. The seed-growers, who
value their stock and character, select the best and finest curled
plants, and allow no others to flower and seed. When the object is to
improve a variety, but few seeds are saved from a plant; and, in some
cases, but few seeds from a head.
_Use._--The leaves of the curled varieties afford one of the most
beautiful of garnishes: they are also used for flavoring soups and
stews. The seeds are aromatic, and are sometimes used as a substitute
for the leaves; though the flavor is much less agreeable.
_Varieties._--
DWARF CURLED PARSLEY.
Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.
A fine, dwarfish, curled variety, long cultivated in England. In some
gardens, it is grown in such perfection as to resemble a tuft of finely
curled, green moss.
It is hardy, and slow in running to seed, but liable to degenerate, as
it constantly tends to increase in size and to become less curled.
From the Dwarf Curled Parsley, by judicious cultivation and a careful
selection of plants for seed, have originated many excellent sorts of
stronger growth, yet retaining its finely curled and beautiful leaves.
MITCHELL'S MATCHLESS WINTER. _Thomp._
A fine, curled sort, larger than the Dwarf Curled; and, on account of
its remarkable hardiness, recommended as one of the best for winter
culture.
MYATT'S TRIPLE-CURLED.
Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled.
The leaves of this variety are large and spreading, bright-green above,
paler beneath. When true, the foliage is nearly as finely curled as that
of the Dwarf, though the plant is much larger and stronger in its
habit.
PLAIN PARSLEY. _Thomp._
Common Parsley.
The leaves of this sort are plain, or not curled; and the plant produces
them in greater quantity than the curled sorts. It is also somewhat
hardier.
For many years, it was the principal variety grown in the gardens of
this country; but has now given place to the curled sorts, which, if not
of better flavor, are generally preferred, on account of their superior
excellence for garnishing.
RENDLE'S TREBLE GARNISHING. _Trans._
A variety of the Dwarf Curled, of larger size; the leaves being as
finely curled and equally beautiful.
HAMBURG OR LARGE-ROOTED PARSLEY. _M'Int._
Turnip-rooted Parsley.
A variety of the Common Plain Parsley, with stronger foliage. Though the
leaves are sometimes used in the manner of those of the Common Parsley,
it is generally cultivated for its fusiform, fleshy roots.
To obtain these of good size and quality, the soil should not be too
rich, but deeply and thoroughly trenched. Sow the seeds in April or May,
in drills a foot or fourteen inches apart, and three-fourths of an inch
deep; and, when the seedlings are two or three inches high, thin them to
six or eight inches apart in the rows. Cultivate during the season as
carrots or parsnips; and, in October, the roots will have attained their
growth, and be suitable for use. Take them up before the ground closes,
cut off the tops within an inch or two of the crowns, pack in earth or
sand, and store in the cellar for winter.
_To raise Seeds._--Reset a few roots in April, two feet apart; or leave
a few plants in the open ground during the winter. They will blossom in
June and July, and ripen their seeds in August.
_Use._--The roots are eaten, boiled as carrots or parsnips. In
connection with the leaves, they are also mixed in soups and stews, to
which they impart a pleasant, aromatic taste and odor.
NAPLES OR CELERY-LEAVED PARSLEY.
Neapolitan Parsley. Celery Parsley.
This variety somewhat resembles Celery; and, by writers on gardening, is
described as a hybrid between some of the kinds of Celery and the
Large-rooted or Hamburg Parsley. With the exception of their larger
size, the leaves are similar to those of the Common Plain Parsley.
_Use._--The leaves are sometimes employed for garnishing; but are
generally blanched, and served as Celery.
_Sowing and Cultivation._--The plants are started in a hot-bed in March,
or the seeds may be sown in a seed-bed in the open ground in May. When
the seedlings are four or five inches high, transplant to trenches two
feet apart and six or eight inches deep, setting the plants a foot apart
in the trenches; afterwards gather the earth gradually about the stems,
in the process of cultivation; and, when they are sufficiently grown and
blanched, harvest and preserve as Celery.
_To raise Seeds._--Leave two or three plants unblanched. They should be
eighteen inches asunder, and may remain in the open ground during
winter. They will flower, and yield a plentiful supply of seeds, the
following summer.
* * * * *
PEPPERMINT.
Mentha piperita.
Peppermint is a hardy, perennial plant, introduced from Europe, and
growing naturally in considerable abundance along the banks of small
streams, and in rich, wet localities. Where once established, it spreads
rapidly, and will remain a long period.
Stem smooth, erect, four-sided, and from two to three feet in height;
leaves opposite, ovate, pointed, toothed on the margin; flowers
purplish, or violet-blue, in terminal spikes; the seeds are small,
brown, or blackish-brown, and retain their vitality four years.
_Propagation and Culture._--It may be grown from seeds; but this method
of propagation is rarely practised, as it is more readily increased by
dividing the roots.
The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves
are well known. The plant, however, is little used as a pot-herb, but is
principally cultivated for distillation. For the latter purpose, the
ground is ploughed about the middle of May, and furrowed in one
direction, as for drill-planting of potatoes; making the furrows about
eighteen inches apart. The best roots for setting are those of a year's
growth; and an acre of these will be required to plant ten acres anew.
These are distributed along the furrows in a continuous line, and
covered sometimes with the foot as the planter drops the roots, and
sometimes by drawing the earth over them with a hoe. In about four
weeks, the plants will be well established, and require hoeing and
weeding; which is usually performed three times during the season, the
cultivation being finished early in August.
"The cutting and distilling commence about the 25th of August, except in
very dry seasons, when it stands two or three weeks longer, and
continues until the 1st of October; during which period the plant is in
full inflorescence, and the lower leaves begin to grow sear. It is raked
together in small heaps; when it is suffered to wilt ten or twelve
hours, if convenient.
"The next year, little is done to the mint-field but to cut and distil
its product. During this (the second) year, a few weeds make their
appearance, but not to the injury of the crop; though the most careful
of the mint-growers go through their fields, and destroy them as much as
possible. The second crop is not so productive as the first.
"The third year, little labor is required other than to harvest and
distil the mint. The stem is coarser than before, and the leaves still
less abundant. The weeds this year abound, and are not removed or
destroyed; half or more of the product of the field often being weeds.
"The fourth year, the field is ploughed up early in the spring; and this
'renewing' is sometimes done every third year.
"The fifth year, without any further attention, produces a crop equal to
the second; after which, the field is pastured and reclaimed for other
crops.
"The first year produces the best quality of oil, the highest yield per
acre, and the greatest amount to the quantity of herbage."--_F.
Stearns._
* * * * *
ROSEMARY.
Rosmarinus officinalis.
Rosemary is a half-hardy, shrubby plant, from three to six feet in
height. The leaves vary in form and color in the different varieties;
the flowers are small, generally blue, and produced in axillary
clusters; the seeds are brown, or blackish-brown, and retain their
vitality four years.
_Propagation and Cultivation._--Like most aromatic plants, Rosemary
requires a light, dry soil; and, as it is not perfectly hardy, should
have a sheltered situation. The Common Green-leaved and the
Narrow-leaved are best propagated by seeds; but the variegated sorts are
propagated only by cuttings or by dividing the roots. The seeds are sown
in April, in a small nursery-bed; and the seedlings, when two or three
inches high, transplanted in rows two feet apart, and eighteen inches
apart in the rows.
When propagated by cuttings, they should be taken off in May or June,
six inches long, and set two-thirds of the length in the earth, in a
moist, shady situation: when well rooted, transplant as directed for
seedlings. The roots may be divided in spring or autumn.
_Use._--It is sometimes employed, like other pot-herbs, for flavoring
meats and soups. It is used in the manufacture of "eau de Cologne," and
its flowers and calyxes form a principal ingredient in the distillation
of "Hungary Water." Infusions of the leaves are made in some drinks, and
the young stems are used as a garnish.
There are four varieties, as follow:--
COMMON OR GREEN-LEAVED.
Leaves narrow, rounded at the ends,--the upper and under surface green;
the flowers are comparatively large, and deep-colored.
The plant is of spreading habit; and, in all its parts, is more strongly
aromatic than the Narrow-leaved. It is decidedly the best sort for
cultivation.
GOLD-STRIPED.
A variety of the Common or Green-leaved, with foliage striped, or
variegated with yellow.
This and the Silver-leaved are generally cultivated as ornamental
plants. The Gold-striped is much the hardier sort, and will succeed in
any locality where the Common Green-leaved is cultivated.
NARROW-LEAVED.
The plants of this variety are smaller and less branched than those of
the Common or Green-leaved, and are also less fragrant; the leaves are
hoary beneath, and the flowers are smaller and of a paler color.
It is used in all the forms of the Common or Green-leaved, but is less
esteemed.
SILVER-STRIPED.
This is a sub-variety of the Common or Green-leaved, and the most tender
of all the sorts. It is principally cultivated for its variegated
foliage; the leaves being striped, or variegated with white.
Like the Gold-striped, it can only be propagated by slips or by dividing
the roots, and must be well protected during winter.
* * * * *
SAGE.
Salvia.
Sage is a low-growing, hardy, evergreen shrub, originally from the south
of Europe. Stem from a foot and a half to two feet high,--the leaves
varying in form and color in the different species and varieties; the
flowers are produced in spikes, and are white, blue, red, purple, or
variegated; the seeds are round, of a blackish-brown color, and retain
their power of germination three years,--nearly seven thousand are
contained in an ounce.
_Soil and Propagation._--Sage thrives best in light, rich, loamy soil.
Though easily grown from slips, or cuttings, it is, in this country,
more generally propagated from seeds. These may be sown on a gentle
hot-bed in March, and the plants set in the open ground in June, in
rows eighteen inches apart, and a foot asunder in the rows; or the seeds
may be sown in April, where the plants are to remain, thinly, in drills
eighteen inches apart, and three-fourths of an inch deep. When the
plants are two inches high, thin them to a foot apart in the rows; and,
if needed, form fresh rows by resetting the plants taken up in thinning.
If grown from cuttings, those from the present year's growth succeed
best. These should be set in June. Cut them four or five inches in
length, remove the lower leaves, and set them two-thirds of their length
in the earth. Water freely, and shade or protect with hand-glasses. By
the last of July, or first of August, they will have taken root, and may
be removed to the place where they are to remain.
It may also be propagated by dividing the roots in spring or autumn, in
the manner of other hardy shrubs.
_Gathering and Use._--Sage should be gathered for drying before the
development of the flowering-shoots; and, when cultivated for its
leaves, these shoots should be cut out as they make their appearance.
When thus treated, the product is largely increased; the leaves being
put forth in much greater numbers, and of larger size.
It is sometimes treated as an annual; the seeds being sown in April, in
drills fourteen inches apart, and the plants cut to the ground when they
have made sufficient growth for use.
The leaves are employed, both in a green and dried state, for seasoning
stuffings, meats, stews, and soups. Sage is also used for flavoring
cheese; and, in the form of a decoction, is sometimes employed for
medical purposes.
_Species and Varieties._--
BROAD-LEAVED GREEN SAGE.
Balsamic Sage. _Mill._
Stems shrubby, less erect and more downy than those of the succeeding
species; the leaves are comparatively large, broad, heart-shaped,
woolly, toothed on the margin, and produced on long footstalks,--those
of the flower-stalks are oblong, sessile, and nearly entire on the
borders; the flowers are small, pale-blue, and much less abundant than
those of the Common Sage.
It is rarely employed in cookery, but for medical purposes is considered
more efficacious than any other species or variety.
COMMON OR RED-LEAVED.
Purple-top. Red-top. Salvia officinalis.
This is the Common Sage of the garden; and with the Green-leaved, which
is but a sub-variety, the most esteemed for culinary purposes. The young
stalks, the leaf-stems, and the ribs and nerves of the leaves, are
purple: the young leaves are also sometimes tinged with the same color,
but generally change by age to clear green.
The Red-leaved is generally regarded as possessing a higher flavor than
the Green-leaved, and is preferred for cultivation; though the
difference, if any really exists, is quite unimportant. The
productiveness of the varieties is nearly the same. The leaves of the
Green Sage are larger than those of the Red; but the latter produces
them in greater numbers.
GREEN-LEAVED.
Green-top.
A variety of the preceding; the young shoots, the leaf-stalks, and the
ribs and nerves of the leaves, being green.
There appears to be little permanency in the characters by which the
varieties are distinguished. Both possess like properties, and are
equally worthy of cultivation. From seeds of either of the sorts, plants
answering to the description of the Red-leaved and Green-leaved would
probably be produced, with almost every intermediate shade of color.
NARROW-LEAVED GREEN SAGE. _Mill._
Sage of Virtue.
Leaves narrow, hoary, toothed towards the base; the spikes of flowers
are long, and nearly leafless; flowers deep-blue; the seeds are similar
to those of the Red-leaved, and produced four together in an open calyx.
Compared with the Common Red-leaved or Green-leaved, the leaves are much
narrower, the spikes longer and less leafy, and the flowers smaller and
of a deeper color.
The variety is mild flavored, and the most esteemed of all the sorts for
use in a crude state; as it is also one of the best for decoctions.
"At one period, the Dutch carried on a profitable trade with the Chinese
by procuring the leaves of this species from the south of France, drying
them in imitation of tea, and shipping the article to China, where, for
each pound of sage, four pounds of tea were received in
exchange."--_M'Int._
VARIEGATED-LEAVED GREEN SAGE.
A sub-variety of the Green-leaved, with variegated foliage. It is not
reproduced from seeds, and must be propagated by slips or by dividing
the roots.
VARIEGATED-LEAVED RED SAGE.
This is but an accidental variety of the Common Red-leaved Sage,
differing only in its variegated foliage. It can be propagated only by
cuttings or by a division of the roots.
* * * * *
SAVORY.
Saturjea.
The cultivated species are as follow:--
HEADED SAVORY.
Saturjea capitata.
A perennial plant, with a rigid, angular, branching stem a foot and a
half high. The leaves are firm, pointed, and, when bruised, emit a
strong, pleasant, mint-like odor; the flowers are white, and are
produced in terminal, globular heads; the seeds are quite small, of a
deep-brownish color, and retain their vitality three years.
It may be propagated from seeds or by dividing the roots; the latter
method, however, being generally practised. The young shoots are used in
all the forms of Summer Savory.
SHRUBBY SAVORY.
Saturjea viminea.
A shrub-like, perennial species, cultivated in the same manner as the
Winter Savory. The plant has the pleasant, mint-like odor of the species
first described, but is little used either in cookery or medicine.
SUMMER SAVORY.
Saturjea hortensis.
An annual species, from the south of Europe. Stem twelve or fifteen
inches high, erect, rather slender, and producing its branches in pairs;
the leaves are opposite, narrow, rigid, with a pleasant odor, and warm,
aromatic taste; the flowers are pale-pink, or flesh-colored, and are
produced at the base of the leaves, towards the upper part of the plant,
each stem supporting two flowers; the seeds are quite small,
deep-brown, and retain their vitality two or three years.
_Propagation and Cultivation._--Summer Savory is always raised from
seeds, sown annually in April or May. It thrives best in light, mellow
soil; and the seed should be sown in shallow drills fourteen or fifteen
inches apart. When the plants are two or three inches high, thin them to
five or six inches apart in the rows, and cultivate in the usual manner
during the summer.
When the plants have commenced flowering, they should be cut to the
ground, tied in small bunches, and dried in an airy, shady situation.
For early use, the seeds are sometimes sown in a hot-bed on a gentle
heat, and the seedlings afterwards transplanted to the open ground in
rows, as directed for sowing.
_Use._--The aromatic tops of the plant are used, green or dried, in
stuffing meats and fowl. They are also mixed in salads, and sometimes
boiled with pease and beans. It is sold in considerable quantities at
all seasons of the year, in a dried and pulverized state, packed in
hermetically-sealed bottles or boxes.
WINTER SAVORY. _Thomp._
Saturjea montana.
A hardy, evergreen shrub, with a low, branching stem about a foot in
height. The leaves are opposite, narrow, and rigid, like those of the
preceding species; the flowers resemble those of the Summer Savory, but
are larger and of a paler color; the seeds, which ripen in autumn, are
small, dark-brown, and retain their vitality three years.
_Propagation and Culture._--"It may be raised from seed sown in April or
May; but is generally propagated by dividing the plants in April, or by
cuttings of the young shoots taken off in April or May. The cuttings
should be planted two-thirds of their length deep, on a shady border,
and, if necessary, watered until they take root. When well established,
they may be planted out a foot apart, in rows fifteen inches asunder.
Some may also be planted as an edging.
"The plants should be trimmed every year in autumn, and the ground
between the rows occasionally stirred; but, in doing this, care must be
taken not to injure the roots. Fresh plantations should be made before
the plants grow old and cease to produce a sufficient supply of leaves."
_Use._--It is used for the same purposes as Summer Savory. The leaves
and tender parts of the young branches are mixed in salads: they are
also boiled with pease and beans; and, when dried and powdered, are used
in stuffings for meats and fowl.
* * * * *
SPEARMINT.
Green Mint. Mentha viridis.
A hardy, perennial plant, introduced from Europe, and generally
cultivated in gardens, but growing naturally in considerable abundance
about springs of water, and in rich, wet localities. The stem is erect,
four-sided, smooth, and two feet or more in height; the leaves are
opposite, in pairs, stemless, toothed on the margin, and sharply
pointed; the flowers are purple, and are produced in August, in long,
slender, terminal spikes; the seeds are small, oblong, of a brown color,
and retain their vitality five years,--they are generally few in number,
most of the flowers being abortive.
_Soil, Propagation, and Culture._--It may be grown from seed, but is
best propagated by a division of the roots, which are long and creeping,
and readily establish themselves wherever they are planted. Spearmint
thrives best in rich, moist soil; but may be grown in any good garden
loam. The roots may be set either in the autumn or spring.
Where large quantities are required for marketing in the green state, or
when grown for distillation, lay out the land in beds three or four feet
in width, and make the drills two or three inches deep and a foot apart.
Having divided the roots into convenient pieces, spread them thinly
along the drills, and earth them over to a level with the surface of the
bed. Thus treated, the plants will soon make their appearance; and may
be gathered for use in August and September. Just before severe weather,
give the beds a slight dressing of rich soil; and, the ensuing season,
the plants will entirely occupy the surface of the ground.
_Use._--Mint is sometimes mixed in salads, and is used for flavoring
soups of all descriptions. It is often boiled with green pease; and,
with the addition of sugar and vinegar, forms a much-esteemed relish for
roasted lamb. It has also much reputed efficacy as a medicinal plant.
CURLED-LEAVED SPEARMINT.
A variety with curled foliage. It is a good sort for garnishing; but,
for general use, is inferior to the Common or Plain-leaved species
before described. Propagated by dividing the roots.
* * * * *
TANSY.
Tanacetum vulgare.
Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe,
and abundant by roadsides and in waste places. Its stem is from two to
three feet high; the leaves are finely cut and divided, twice-toothed on
the margin, and of a rich, deep-green color; flowers in corymbs,
deep-yellow, and produced in great abundance; the seeds are small, of a
brownish color, and retain their vitality three years.
_Soil and Cultivation._--Tansy may be grown in almost any soil or
situation, and is propagated from seeds or by dividing the roots; the
latter method being generally practised. In doing this, it is only
necessary to take a few established plants, divide them into small
pieces or collections of roots, and set them six inches apart, in rows a
foot asunder, or in hills two feet apart in each direction. They will
soon become established; and, if not disturbed, will completely occupy
the ground. In most places, when once introduced, it is liable to become
troublesome, as the roots not only spread rapidly, but are very
tenacious of life, and eradicated with difficulty.
When cultivated for its leaves, the flowering-shoots should be cut off
as they make their appearance. It is but little used, and a plant or two
will afford an abundant supply.
_Use._--The leaves have a strong, peculiar, aromatic odor, and a bitter
taste. They were formerly employed to give color and flavor to various
dishes, but are now rarely used in culinary preparations. The plant
possesses the tonic and stomachic properties common to bitter herbs.
There are three cultivated varieties, as follow:--
CURLED-LEAVED TANSY.
Double Tansy. Tanacetum vulgare, var. crispum.
This differs from the Common Tansy in the frilled or curled character of
the leaves, which have some resemblance to the leaves of the finer kinds
of Curled Cress or Parsley. They are of a rich green color, and are
sometimes employed for garnishing. In the habit of the plant, color of
the flowers, odor and flavor of the leaves, the variety differs little,
if at all, from the Common Tansy. It is more beautiful than the
last-named; and, in all respects, much more worthy of cultivation.
Propagated only by dividing the roots.
LARGE-LEAVED TANSY.
Leaves larger than those of any other variety, but much less fragrant.
It is of little value, and rarely cultivated.
VARIEGATED-LEAVED.
A variety with variegated foliage. Aside from the peculiar color of the
leaves, the plant differs in no respect from the Common Tansy: it grows
to the same height, the flowers are of the same color, and the leaves
have the same taste and odor.
It must be propagated by dividing the roots; the variegated character of
the foliage not being reproduced from seeds.
* * * * *
THYME.
Thymus.
Two species of Thyme are cultivated for culinary purposes,--the Common
Garden Thyme (_T. vulgaris_) and the Lemon or Evergreen Thyme (_T.
citriodorus_).
They are hardy, perennial plants, of a shrubby character, and
comparatively low growth. They are propagated from seeds and by dividing
the roots; but the finest plants are produced from seeds.
Of the Common Garden Thyme, there are three varieties:--
BROAD-LEAVED.
The Broad-Leaved Thyme is more cultivated in this country than any other
species or variety. The stem is ten or twelve inches high, shrubby, of a
brownish-red color, and much branched; the leaves are small, narrow,
green above, and whitish beneath; flowers purple, in terminal spikes;
the seeds are black, and exceedingly small,--two hundred and thirty
thousand being contained in an ounce; they retain their vitality two
years.
_Propagation and Cultivation._--When propagated by seeds, they are sown
in April or May, thinly, in shallow drills ten or twelve inches apart.
When the plants are up, they should be carefully cleared of weeds, and
thinned to eight or ten inches apart, that they may have space for
development. They may be cut for use as soon as they have made
sufficient growth; but, for drying, the stalks are gathered as they come
into flower.
If propagated by dividing the roots, the old plants should be taken up
in April, and divided into as many parts as the roots and tops will
admit. They are then transplanted about ten inches apart, in beds of
rich, light earth; and, if the weather be dry, watered till they are
well established. They may be cut for use in August and September.
_Use._--The leaves have an agreeable, aromatic odor; and are used for
flavoring soups, stuffings, and sauces.
NARROW-LEAVED. _Mill._
The stalks of this variety are shorter than those of the Broad-leaved;
the leaves also are longer, narrower, and more sharply pointed; and the
flowers are larger.
It is propagated, cultivated, and used as the Broad-leaved.
VARIEGATED-LEAVED.
A sub-variety of the Broad-leaved, with variegated foliage. It is
generally cultivated as an ornamental plant; and is propagated only by
dividing the roots, as directed for the Broad-leaved.
LEMON THYME. _Loud._
Thymus citriodorus.
A low, evergreen shrub, with a somewhat trailing stem, rarely rising
more than six or eight inches high. It is readily distinguished from the
Common or Broad-leaved by the soft, pleasant, lemon-like odor of the
young shoots and leaves.
It is used for flavoring various dishes, and by some is preferred to the
Broad-leaved.
The species is propagated from seeds by dividing the roots, and by
layers and cuttings. Seedling plants, however, are said to vary in
fragrance; and, when a choice stock can be obtained, it is better to
propagate by dividing the plants.