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Page 61
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
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