Helonias Bullata.—­A pretty herbaceous plant, bearing dense racemes of purple-rose flowers from June to August.  It grows best in peat, in a moist position.  It can be raised from seed or increased by division of the roots.  Height 1-1/2 ft.

Hemerocallis (Day Lily).—­Old-fashioned plants of great merit.  Planted in large clumps they produce a grand effect.  They are easily grown in any common garden soil, and bloom in July.  Height, 3 ft.  H. Kwanso has handsome, variegated foliage.

Hemp.—­See “Canna” and “Cannabis.”

Hepatica.—­This enjoys a rather light, sandy soil and a shady situation.  The roots should be taken up and divided every second year.  Well adapted for surrounding beds or clumps of Rhododendrons.  Flowers in March.  Height, 4 in.

Heracleum.—­Coarse hardy biennials, that may be grown in any kind of soil, and are readily raised from seed.  They flower at midsummer.  Height, 2 ft. to 4 ft.

Herbs.—­Thyme, Marjoram, Chervil, Basil, Burnet, Hyssop, Savory, etc., should be sown early in spring, in dry, mild weather, in narrow drills about 1/2 in. deep and 8 or 9 in. apart, covered evenly with soil, and transplanted when strong enough.  Mint is quickly increased by separating the roots in spring, and covering them with 1 in. of earth.  Sage is propagated by slips of the young shoots taken either in spring or autumn.  If planted in light soil and in a sunny position it produces very fragrant flowers.  Chives should be planted 6 or 8 in. apart:  they are increased by division in spring.  Penny Royal, like mint generally, will grow from very small pieces of the root; it needs to be frequently transplanted, and to be kept from a damp condition.  Rosemary will grow from cuttings planted under glass in a shady spot.  Thyme likes a light, rich soil, and bears division.  Sorrel will grow in any soil, and the roots should be divided every two or three years.  Chamomile roots are divided and subdivided in spring.  Herbs should be harvested on a fine day, just before they are in full bloom.  Tie them up in small bunches and hang in the shade to dry, then wrap in paper and store in air-tight vessels, or rub the leaves to a powder and keep in tightly-corked bottles.  They will retain their strength for a long time.

Herbs, the Uses of Sweet and Pot.—­

ANGELICA.—­A biennial.  Leaves and stalks are eaten raw or boiled; the seeds are aromatic, and used to flavour spirits.

ANISE.—­Leaves used for garnishing, and for seasoning, like fennel; the seeds are medicinal.

BALM.—­A hardy perennial.  Makes a useful tea and wine for fevers.

BASIL, Sweet and Bush.—­Half-hardy annuals.  The leaves and tops of the shoots, on account of their clove-like flavour, are used for seasoning soups and introduced into salads.

BORAGE.—­Hardy annual.  Used for salads and garnishing, and as an ingredient in cool drinks; excellent also for bees.