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and th e rest of summer, It Is usual to gather some of tho young top growth to dry for winter. Keep the
plants in regular bushy heads by cutting away disorderly growths and the decayed flower-stalks in
autumn. Keep them clear from weeds ; and sometimes loosen the earth between and about the plants,
with a hoe, gardcn-trowcl, or small spade, in spring and autumn. Make a fresh plantation once m two,
three, or four years, or as may be necessary by tho plants becoming naked, stubby, and dwindling.”
{A be rc rombie .)
Subsect. 3. Clary. — Sàlvia ^clàrea L. (F I Græc. i. t. 27.) ; Dian. Monog. L. and
Labiàtæ B. P. Orvale, Fr. ; Scharlachkraut, Ger. ; Scharlei, Dutch ; and Schiarea,
Ital.
4058. The clary is a liai*dy biennial, a native of Italy, introduced in this country in
15G2. The lower leaves arc very la rg e; the stem is about 2 ft. high, clammy to tho
feel ; the flowers are in loose, terminating spikes, composing whorls, and of a pale-blue
colour.
4059. Use. T h e leaves are sometimes used in soups, though some dislike its scent. Its flowers are
used for a fermented wine, and the whole plant is, like sage, esteemed medicinal.
40fi0. C u ltu r e ._ Clary is raised from seed, and sometimes from cuttings and slips. A small bed will
supply most families ; and, if raised from seed, a quarte r of an ounce will suffice for a sced-bcd to be
transplanted from 2 ft. by 2 ft. Sow in th e last fortnight of March, or th e course of April, in any bed
or border thinly, and rake iu th e seed. In summer, when th e plants are advanced 2 in. or 3 in.,
transplant a portion of the strongest from 12 in. to 18 in. apart, to allow competent room for the leaves
to spread into full growth, when they will be fit for use the same year, and in continuation through
winter until the following spring and summer.
4CKÌI. To save seed. In the spring, allot some old plants to ru n up into stalk: these will yield ripe seed
in autumn.
S ubsect. 4. M in t— Méntha. L .\ Diòj. Gynmos. L. and Labiàtæ J. Menthe, Fi-.;
Münze, Ger. ; Munt, Dutch ; Erba Santa Maria, Ital. (fig. 784.) ; and Minta, Span.
4062. Of mint there are several species cultivated in gardens ; all of them indigenotis
perennials. The principal are —
4063. T k e P e p p e rm in t {M . piperita i . ) , {E n g . B o t. 687.)
(a ), is used almost entirely for distillation, for which it ia
extensively cultivated in low, rich, soft, marshy lands,
especially such as can be irrigated or flooded.
4064. The S p e a rm in t {M . viridis L . ) , {E n g . B o t. 2424.)
(c), th e young leaves and tops of which are used in spring
salads, and form an ingredient in soups ; they are also
employed to give flavour to certain dishes, as peas, &c.,
being boiled for a time, and then withdrawn.
4065. The P e n n y ro y a l-m in t (M. Pulögium L . ) , {E n g .
B o t. 1206.) (¿>), P üu lio t, F r. ; Pole y , Ger. ; and Puleggia,
Ital. ; a trailing plant with small, smooth, ovate leaves,
which is used for diftferent branches of cookery, and also
for distilling pennyroyal-water.
4066. Culture. All “ the species are raised b y th e same
methods, viz. by parting the roots, by offset young plants,
and by cuttings of the stalks.” By the roots. This is
performed in spring or autumn. Having some full roots
from any established beds, divide them as expedient;
and, drawing drills with a hoe, about 2 in. deep, and 6 in.
asunder, place the roots in the drills, moderately close,
and earth them over to an equal depth. By offsets in the
spring. Procure those from established plants, and dibble
them, in rows, 6 in. asunder. By cuttings of the young
stalks in May, June, or advanced summer. Taking the
opportunity of showery weather, cut them into lengths of 5 in. or 6 in. ; and plant the cuttings by dibble,
6 in. apart, inserted half way into the earth.
4067. Soil. Spearmint and peppermint like a moist soil: pennyroyal should have a strong loam.
40G8. Subsequent c u ltu r e . “ Propagated in any o fth e above methods, the plants set in spring or summer
will come mto use th e same year. Water new plants till they take root. Keep them clean from
weeds. At th e end of autumn, cut away any remaining stems ; a t which season, or in spring, spread a
little loose earth thinly over the beds.”
4069. T a k in g the crop. “ F or culinary use, or salads, gather both when the young green tops are from
1 in. to 6 in. in length, and in their advanced growth, throughout th e summer. When nearly full grown
in June, July, or August, or beginnmg to flower, gather a store for winter. Spread the heads thinly in
some dry place, shaded from the sun, to be well dried ; then, tied in bunches, house the store. When
designed for distilling, let them attain full growth, coming into flower ; then cut, and use the heads immediately.
The peppermint, being principally used for distilling, and such of the pennyroyal as is wanted
for the same purpose, should stand till they begin to flower ; being then in highest perfection. Cut in
dry weather, and tie in bunches, and carry under cover, ready for immediate use. Cut full-grown stalks
close to th e bottom.”
4070. N ew p la n ta tio n . “ All the species continue by the roots many years ; but when th e plants shoot
dwindling, or weakly, make a fresh plantation in time.
4071. F o r c in g sp ea rm in t. “ Mint, in a young green state, may be obtained all winter, and early in
spring, by planting some roots in a gentle hotbed, or in pots or shallow pans, to be plunged therein.
Pla n t the roots pretty thickly, and earth over 1^ in. deep ; or some roots, thus planted in pots or boxes,
may be placed in a stove. P la n t for succession every three weeks, as forced roots soon decay. In order
tq have young leaves and tops all the summer, cut down some advanced stalks every month, when new
shoots will be thrown u p ; and to have dried balm for th e winter, permit others to complete their
growth, and come into blossom. These last are to be cut as soon as th e dew is off in the morning; for
in th e afternoon, and especially during bright sunshine, the odour of the plant is found to be much
diminished. Dry the crop thus gathered in the shade, and afterwards keep it in small bundles, compactly
pressed down, and covered with white paper. ^ th e common mode of hanging up mint and
other herbs in loose bundles, the odour soon escapes. The mint having a travelling root, the bed soon
becomes covered, so as not to admit of farther culture ; hence, after four or live years’ standing, a fresh
plantation will require to be made.”
S d b s e c t . S Marjoram. — Origanum L.; Diéj. Ogmnos. L. and Zabiàtai J. Mar-
jolaine, Fr. ; Marjorai \iarjoran, Ger. ; Mariolein,.
Dutcli ; Maggiorana, Ital. ; and Mejo-
rana, Span.
4072. Oi marjoram four different species are cultivated; the
common. It, sweet, winter, and
r.f a hardy perennial under-shrub, a nativo
hardy enough to withstand our winters, it seldom ripens Its
from rJofod s ïp s November, and is propagated from seed, but chiefly
prérhré..fré/fH T 4 Í T Y - s- li- 3. f. 1.) ; a hardy biennial,à ^atToduted a native of m l.)73. I he flowers, which appear in June and July, are collected in small
close heads ; and hence is often called knotted marjoram. As the seed seldom ripens in this country
It IS generally procured from tra n c e . When in blossom, the herb is cut over, and dried for winter use’
so th a t a sowing requires to be made every year. winter use,
4075. The w in te r sweet m a r jo ram is the 0 . heracleoticum Z . (L o b . I c . 492.) • a hardv nerennl'il i
native of Greece, and introduced in 1G4Ü. The leaves of this spedcs resemble those of O . r é S S ò
but the flowers come in spikes. It flowers from June to November; requires a sheltered d r Ì s / f l ^ S d
seldom ripening its seeds m this country, is propagated by cuttings and slips ’
A076. T h e c om m o n m a r jo ram is the 0 . vulgare Z . (E n g . B o t. 1143.); a hardy perennial, a native of
f f i¿ 5 í ¿ i r o f o /™ fthréotV^^^ ™ only used in cookery
A077. Use. All th e species, j i u t especially th e first three, are aromatics, of sweet flavour, much used as
relishing herbs in soups, broths, stuffings, &c. The young tender crops and leaves together are used in
summer in a green state ; and they are dried for winter. ^ ^ i-ufeGiucr are useu m
4078. CuUure. The first three species prefer a light dry soil ; th e other, a calcareous soil and shady
situation. Though th e 0 . M a jo rà n a , or sweet marjoram, be a biennial in its native country, and here
when It receives thp aid of a greenhouse through the winter, yet in the open garden it requires to he
treated as an annual, and sown and reaped th e same year. F or a seed-bed 3 ft. by 3 ft., a quarter of an
ounce of seed is sufficient. Sow in April on a compartment of light earth, either in small drills, or broadcast
; or sow a portion in a hotbed, if requisite to have a small crop forwarded. When the plants are 1 in
2 111., or 3 in. high, thin the seed-beds ; and plant those thinned out in a final bed. G in. anart eivimr wat«/-’
or, where larger supplies a r e _ required, some may remain thick where sown, to be drawn off by thè
root as wanted. I he pot, winter, and common marjoram may be propagated from offsets by partine
O'" allowing a square foot for each plant
4079. Gathe r the tops of all the sorts as wanted for summer use ; and when in full blossom, in Julv or
August, for preservation through th e winter. ’ ^
Subsect. 6. ^Sauory.—■ Satuvejai. ; Didynàmia Gymnospérmia L. and Labiàtæ J.
Sariette, Fr. ; Saturci, Ger. ; Keul, Dutch ; Satoreggia, Ital. ; and Ajedrea, Span.
4080. Of savory two species are cultivated, the winter and summer savoi-y.
4081. W in te r sa vo ry is the S . montana Z . (F l. Gr. 543.) ; a hardy under-shrub, a native of the south
, of I'ranee and Italy, and known in this country since 15G2.
4 0 ¿ . S um m e r sa vo r y is th e S. horténsis { l a m . IU. ii. 504. f. 1.) ; a hardy annual, a native of Italy
and known in this country since 1652. The branches are slender, erect, and about 1 ft. high : leaves
opposite, and about 1 in. in length. It flowers in June or July.
• “ The perennial is generally propagated by slips, or cuttings, o fth e young side shoots,
m April, May, June, or July ; planted m a shady border, and watered ; also by dividing the bottom offset
rooted slioots, the root and top-part together, planted as above. When the plants are a littlo
advanced m branchy top growth, th eym ay be transplanted: set some in single plants, 1ft. apa rt-
others, to form a close edging. Keep the ground clear o f weeds : in spring and autumn loosen the
earth a little about the pl.ants, and trim off decayed and irregular parts. This herb may also be occasionally
raised from seed in the spring, as directed below, for the summer savory. It continues useful
summer and winter ; and some may bo gathered, when of full growth, in autumn, to dry for winter
use . The annual is always raised from seed. In March or April, sow either in small drills 9 in by
6 in. apart ; or on the smoothed surface, and rake in lightly. The plants may either remain to be
thinned, or some may be transplanted in June, 9 in. by G in. asunder. This herb comes in for ea therine
from June until October. When a store is to be dried, draw it by th e roots.” {Abercrombie.)
S u b s e c t . 7. Basil.—O'cymum L. ; Didyn. Gijmnos. L. and Labiàtæ J. Basilic, Fi*. ;
Basilikum, Gcr. ; Basilikom, Dutch ; and Basilico, Ital. ’
4084. Of basil two species are cultivated as culinary aromatics. The sweet or larger
basil is the O. 2?asilicnm L. (Blackw. t. 104.) ; a tender annual plant, highly aromatic,
a native of the East Indies, and introduced into this country in 1548. Hie bush or
least basil is the O. minimum L. (Schk. Hand. 2. t. 166.) ; an annual aromatic plant, a
native ofthe East Indies, flowers in June and July, and was introduced into this country
ill 1573. ^
4085. Use. The leaves and small brachiæ, or leafy tops, are the parts gathered ; and on account of
their strong flavour of cloves, theya re often used in highly seasoned dishes. A few leaves are sometimes
introduced into salad, and not unfrequently into soups.
4086. CuUure. Both species are raised from seed, and for a seed-bed of 3 ft. by ft.-, to furnish plants
for a final plantation 4 ft. by 12 ft., a quarter of an ounce will be sufficient. Sow on a hotbed in the end of
March, .and plant out in .a warm border of rich soil, the larger a t 8 in. or 10 iu. every way, and the lesser at
G in. or 8in. square. Sometimes both sorts are sown in the open border ; but so treated, they come up
late .and snnall. In tr.anspl.anting from th e hotbed, take care to raise the pkants in small tufts, or single
plants, with balls attached ; by which they receive no check, and if watered .after planting, and in dry
weatlier, will soon produce .abundance of tops.
4087. Seed can only be saved in EngI.and m w.arra dry seasons, and under the most favourable circumstances
of situation and precocity. In general it is procured by the seedsmen from Italy.
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