GARNISHING AND POT HERBS

“There’s fennel for you; there’s rue for you.”  Strange and involuntary is the law of association!  I can never see the garnishing and seasoning herbs of the garden without thinking of the mad words of distraught Ophelia.  I fancy, however, that we are all practical enough to remember the savory soups and dishes rendered far more appetizing than they could otherwise have been by these aromatic and pungent flavors.  I will mention only a few of the popular sorts.

The seeds of fennel may be sown in April about three-quarters of an inch deep, and the plants thinned to fifteen inches apart.  Cut off the seed-stalks to increase the growth of foliage.

Parsley, like celery seed, germinates slowly, and is sometimes about a month in making its appearance.  The soil should therefore be made very rich and fine, and the seed sown half an inch deep, as early in spring as possible.  When the plants are three inches high, thin them to eight inches apart.

Sweet-basil may be sown in early May, and the plants thinned to one foot apart.  The seeds of sweet-marjoram are very minute, and must be covered very thinly with soil finely pulverized; sow in April or May, when the ground is in the best condition.  Sage is easily raised from seeds gown an inch deep the latter part of April; let the soil be warm and rich; let the plants stand about one foot apart in the row.  Thyme and summer-savory require about the same treatment as sage.  I find that some of the mountain mints growing wild are quite as aromatic and appetizing as many of these garden herbs.

THE END